Pain Viennois
Dough
| Baker’s % | |
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant Dry Yeast | 1.5 |
| Bread Improver | 0.1 |
| Sugar | 6 |
| Salt | 2 |
| Skim Milk Powder | 5 |
| PALFFY 220LT | 10 |
| Water | 62 |
Method
| Mixing Time | ↓L3′～M8′ |
| Dough Temperature | 26℃ |
| Fermentation Time | 60 minutes punch then 30 minutes |
| Fermentation Room | 27℃／70％ |
| Dividing (Cut weight) | 50g |
| Retard Temperature | 27℃／70％ |
| 2nd Fermentation Time | 30 minutes |
| Make Form | 20 cm long shape |
| Proofing Time | 60 minutes |
| Proofing Temperature | 35℃ /80% |
| Baking Temperature | 220℃ (Up) 180℃ (Down) |
| Baking Time | 14 minutes |
| Oven Steam | Yes |
*The arrow shows timing to add margarine.
Filling
| NEW BAKEMASTER 130LT (Whipped) | 35g/each |
| →whip to SG 0.85 |
Make Form & Baking
- Make the dough into shape of stick.
- Take final proofing 60 minutes.
- After proofing, make 15-17 cutting on surface.
- Bake it at 220℃/180℃ for 14 minutes.
- After cooling, pipe the filling between bread.
Products Used for This Recipe
PALFFY 220LT
Compound margarine with mild buttery note which melts like butter.
- Packing: 15kg
- Storage: 3℃ – 7℃
- Shelf Life: 240days
NEW BAKEMASTER 130LT
Buttercream margarine added with sweet condensed milk for natural milky taste which has good melting profile and high overrun.
- Packing: 15kg
- Storage: 3℃ – 7℃
- Shelf Life: 240days
