Recipe59-Pain Viennois

Pain Viennois

Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast1.5
Bread Improver0.1
Sugar6
Salt2
Skim Milk Powder5
PALFFY 220LT10
Water62

Method

Mixing Time
↓L3′~M8′
Dough Temperature26℃
Fermentation Time60 minutes punch then 30 minutes
Fermentation Room27℃/70%
Dividing (Cut weight)50g
Retard Temperature27℃/70%
2nd Fermentation Time30 minutes
Make Form20 cm long shape
Proofing Time60 minutes
Proofing Temperature35℃ /80%
Baking Temperature220℃ (Up)
180℃ (Down)
Baking Time14 minutes
Oven SteamYes


*The arrow shows timing to add margarine.

Filling

NEW BAKEMASTER 130LT (Whipped)35g/each
→whip to SG 0.85

Make Form & Baking

  1. Make the dough into shape of stick.
  2. Take final proofing 60 minutes.
  3. After proofing, make 15-17 cutting on surface.
  4. Bake it at 220℃/180℃ for 14 minutes.
  5. After cooling, pipe the filling between bread.

Products Used for This Recipe

PALFFY780LTU
PALFFY 220LT

Compound margarine with mild buttery note which melts like butter.

  • Packing: 15kg
  • Storage: 3℃ – 7℃
  • Shelf Life: 240days
PALFFY780LTU
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

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