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Pain Aux Raisin

Pain Aux Raisin

Ingredients & Process

Ingredient Baker's %
Bread Flour 90
Cake Flour 10
Instant Dry Yeast 2
Bread Improver 0.1
Sugar 10
Salt 1.4
Skim Milk Powder 3
PALFFY 300R 5
Water 52
Total 173.5
Method
Mixing Time L4' M3' ↓(margarine)L3' M4'
Dough Temperature 25 °C
Fermentation Time 60 minutes
Fermentation Room 35°C/80%
Dividing 1900g
Retard Time Overnight
1st Folding Single Fold X 2 times
Retard time 1-2 hours
2nd Folding Single Fold X 1 time
Retard time 1-2 hours
Final layer 27 layers
Make Form show below
Final Proofing 75 minutes
Proofing temperature 35°C/80%
Baking temperature 180°C/180°C
Baking Time 20 minutes

Make Form & Baking

  1. 1
    Roll out the dough to 3.5mm thickness & 60cm X 35cm.
  2. 2
    Spread the FILLING ACE CUSTARD evenly & sprinkle the Black Raisin all around it.
  3. 3
    Once done, roll in the dough and cut 3.5cm/pcs & weighing around 95-100g/pcs.
  4. 4
    Place in a sprayed mould & leave it outside for around 15 minutes before you start to proof.
  5. 5
    Once proofed, put in the oven & bake for around 20 minutes.
  6. 6
    Once baked, remove from the mould & leave to cool on a cooling rack for around 20 minutes before you start to finalise.
  7. 7
    Glaze the surface with Apricot Glaze & cover the side with Desiccated Coconut.

Made With Vivo Products

Sweeten Sheet Fat Spread
CLASSICO MILK

CLASSICO MILK

compound type of CLSTLT. Strong buttery flavor. This is suitable for making Danish Loaf.

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Non Dairy Cream
TOPPING ACE EXCELLENT ST

TOPPING ACE EXCELLENT ST

Higher sweetness than YC-ACE-E. High Volume after Whipping Suitable for Cake Decoration

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