Cranberry Sacristan
Dough
| Baker’s % | |
| Bread Flour | 80 |
| Cake Flour | 20 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.1 |
| Sugar | 5 |
| Salt | 2 |
| PALFFY LACTIS 10 | 5 |
| Egg | 5 |
| Water | 48 |
Roll In
| %/dough | |
| CLASSICO LACTIS 20 | 30 |
Method
| Mixing Time | ↓L5′ M1′ |
| Dough Temperature | 26 °C |
| Fermentation Time | 30 minutes |
| Fermentation Room | 27℃／70％ |
| Dividing | 1800g |
| Retard Temperature | -5°C |
| 1st Retard Time | Overnight |
| 1st Folding | Double fold |
| 2nd Folding | Single fold |
| 2nd Retard Time | 2~4 hours |
| Final Layer | 12 layers |
| Make form | Refer below |
| Final Proofing Time | 40 minutes |
| Proofing Temperature | 35°C/80% |
| Baking Temperature | 190°C (Up) 170°C (Down) |
| Baking Time | 16 minutes |
*The arrow shows timing to add margarine.
Almond Filling
Progress
- Mix PALFFY LACTIS 10 and sugar in mixture until pale yellow
- Add eggs in sections while mixing, mix till smooth (without curdles)
- Add in almond powder.
- Mix well.
Topping
| g/pc | |
| Almond Flakes | 8 |
| Powdered Sugar |
Make Form
- Roll the dough to Width 460mm x Thickness 4mm
- Spread Almond Filling evenly on half of the sheet and sprinkle chopped dried cranberries.
- Fold and cover with the other half of the dough (After folded, measurement: Width 210mm x Thickness 8mm).
- Cut the dough into measurement of 210mm x 30mm x 8mm for each strip.
- Twist the strips & press down firmly to prevent from unravelling.
- Final Proofing for 40 minutes.
- Spray some water on the strips and add Almond Flakes on top generously.
- Bake for 16 minutes at 190℃ (Up), 170℃ (Down).
- Cool for 10 minutes after baked. Decorate with powdered sugar for the final touch.
Products Used for This Recipe
PALFFY LACTIS 10
All-purpose compound margarine made with naturally fermented buttery flavor.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
CLASSICO LACTIS 20
Compound margarine for lamination made with naturally fermented buttery flavor, to deliver the richness of culture buttery taste.
- Packing: 1kg*10
- Storage: 3℃-7℃
- Shelf Life: 240days
