Recipe35-Cranberry Sacristan

Cranberry Sacristan

Dough

Baker’s %
Bread Flour80
Cake Flour20
Instant Dry Yeast2
Bread Improver0.1
Sugar5
Salt2
PALFFY LACTIS 105
Egg5
Water48

Roll In

%/dough
CLASSICO LACTIS 2030

Method

Mixing Time
↓L5′ M1′
Dough Temperature 26 °C
Fermentation Time 30 minutes
Fermentation Room27℃/70%
Dividing1800g
Retard Temperature­-5°C
1st Retard TimeOvernight
1st FoldingDouble fold
2nd FoldingSingle fold
2nd Retard Time2~4 hours
Final Layer12 layers
Make formRefer below
Final Proofing Time40 minutes
Proofing Temperature35°C/80%
Baking Temperature190°C (Up)
170°C (Down)
Baking Time16 minutes


*The arrow shows timing to add margarine.

Almond Filling

10%/Dough
PALFFY LACTIS 1040
Sugar100
Egg50
Almond Powder100

Fruit

%/Dough
Chopped Dried Cranberry2

Progress

  1. Mix PALFFY LACTIS 10 and sugar in mixture until pale yellow
  2. Add eggs in sections while mixing, mix till smooth (without curdles)
  3. Add in almond powder.
  4. Mix well.

Topping

g/pc
Almond Flakes8
Powdered Sugar

Make Form

  1. Roll the dough to Width 460mm x Thickness 4mm
  2. Spread Almond Filling evenly on half of the sheet and sprinkle chopped dried cranberries.
  3. Fold and cover with the other half of the dough (After folded, measurement: Width 210mm x Thickness 8mm).
  4. Cut the dough of measurement of 210mm x 30mm x 8mm for each strip.
  5. Twist the strips & press down firmly to prevent from unravelling.
  6. Final Proofing for 40 minutes.
  7. Spray some water on the strips and add Almond Flakes on top generously.
  8. Bake for 16 minutes at 190℃ (Up), 170℃ (Down).
  9. 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 MILK
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

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