Recipe46-Cro-Maritozzo

Cro-Maritozzo

https://youtu.be/6PP8ZBEv5eg

Dough

Baker’s %
Bread Flour70
Cake Flour30
Instant Dry Yeast1.5
Bread Improver0.1
Sugar5
Salt1.8
PALFFY LACTIS 105
Water58

Method

Mixing Time
↓L8
Dough Temperature 26°C
Fermentation Time 30 minutes
Fermentation Room27℃/70%
Dividing1800g
Retard Time-5℃ over night
1st FoldingDouble fold X 2 times
2nd Retard time2~4 hours
2nd FoldingSingle fold×1 time
Final layer27layers
Make FormBelow refer
Final Proofing Time70 minutes
Proofing Temperature35°C/80%
Baking Temperature200°C (Up)
190°C (Down)
Baking Time12 minutes


*The arrow shows timing to add margarine.

Roll In

Topping

g
Egg White2
Feuilletine Flakes2

Filling

25g/each
ACE 20060g
CREAM FILLING CUSTARD140g
Dried Orange (Chopped)15g

Progress

  1. Whip ACE 200.
  2. Add whipped cream to CREAM FILLING CUSTARD and mix well.
  3. Meanwhile, dry up fresh orange in oven at 180℃ for 10 minutes, then chop into small pieces after cooling down.
  4. Stir in Dried Orange (Chopped).

Decoration

/each
Pistachio (Chopped)2g
Citrus Peel Strip1 pc
Snow Powder0.2g

Make Form & Baking

  1. Cut dough size to 80mm height X 80mm width X 3.5mm thickness, weight 25g +/-.
  2. Fold corners of dough to the center.
  3. Topping: Apply Egg White on the other side and dip into Feuilletine Flakes.
  4. Put dough into aluminum mould. Final proofing for 70 min at 35℃/80%.
  5. Bake at 200℃ (Up) & 190℃ (Down) for 12 minutes. Leave it to cool after baked.

Assemble

  1. After cooled, make a deep cut on the bread and pipe in filling.
  2. For decoration, add some chopped Pistachios on top of filling, sift snow powder and add Citrus Peel Strip.

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
ACE 200
ACE 200

Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days
CREAM FILLING CUSTARD

Good bake-stable custard with smooth texture and natural custard taste.

  • Packing: 1kg*6
  • Storage: Below -18℃
  • Shelf Life: 180days

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