Recipe16-Almond Cruffin

Almond Cruffin

Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Bread Improver0.1
Sugar12
Salt1.2
Skim Milk Powder3
PALFFY 780 LTU10
Water54

Roll In

%/dough
CLASSICO 780 LT25

Almond Cream

gram
PALFFY 780 LTU100
Sugar100
Whole Egg80
Almond Powder50
Cake Flour50

Method

Mixing Time
L4′ M3′ ↓L3′ M4′
Dough Temperature25 °C
Fermentation Time60 minutes
Dividing1900g
Retard Temperature­-5°C
1st Retard TimeOvernight
1st FoldingSingle Fold X 2 times
2nd Retard Time1-2 hours
2nd FoldingSingle Fold X 1 time
Make formRefer below
Final Proofing Time75 minutes
Proofing Condition35°C/80%
Baking Temperature180°C / Rotating Oven
Baking Time20 minutes


*The arrow shows timing to add margarine.

Process

  1. In a mixing bowl with a ‘K’ beater, mix the PALFFY 780 LTU & sugar till smooth.
  2. Mix the almond powder & cake flour in a bowl till combine.
  3. Add in the dry ingredients in and mix till combine & slightly rough texture.
  4. Lastly, gradually add in the whole egg one by one and continue to mix well.
  5. Once done, transfer to a container and keep in room temperature or chiller and use when needed.
  6. Leave it outside for about 15 minutes before using as it will help to spread easily.

Filling

g/dough
Almond Cream250
Almond Nibs (Roasted)150

Decoration/ Topping

g/pcs
GLAZE COATING SUGAR10
Walnut (Baked)9
Snow Powder

Assemble

  1. Roll out the dough to 3.5mm thickness & 90cm X 40cm.
  2. Spread the almond cream evenly and sprinkle the almond nibs on top.
  3. Once done, roll in the dough and cut 4cm/pcs & weighing around 100g/pcs.
  4. Place in a sprayed mould & leave it out for around 15 minutes before you start to proof. Mould dimension : 5.5cm(H) X 10cm(D)
  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. Coat the top with Glaze Coating & cover it with almond flakes. Leave it to dry/set for around 15 minutes.
  8. Once dried/set, dust with some snow powder & it’s ready to serve.

Products Used for This Recipe

PALFFY780LTU
PALFFY780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CLASSICO 780 LT
CLASSICO 780 LT

Cost-effective high-grade compound margarine with rich buttery taste.

  • Packing: 1kg*10
  • Storage: 3℃-7℃
  • Shelf Life: 240days
GLAZE COATING SUGAR
GLAZE COATING SUGAR

Tempering free sugar compound for coating which can add on characteristic snappy and crispy texture.

  • Packing: 2.5kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 365days(12months)

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