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

Ingredient	Baker's %
PALFFY 780Enhanced	25

Ingredient	Baker's %
FILLING ACE CUSTARD	300
Raisin	150

Ingredient	Baker's %
Apricot Glaze
Desiccated Coconut

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

Made With Vivo Products

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PALFFY LACTIS 10

Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . Soft and fast-melting perfect for achieving light, tender and smooth textures. This is available for bread dough and butter cream. when using for cake dough, need to take note heat stability. It is salted type.

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