Recipe 18-Pain Aux Raisin

Pain Aux Raisin

Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Bread Improver0.1
Sugar10
Salt1.4
Skim Milk Powder3
PALFFY 780 LTU5
Water52

Roll In

%/dough
CLASSICO 780 LT25

Method

Mixing Time
L4′ M3′ ↓L3′ M4′
Dough Temperature 25 °C
Fermentation Time 60 minutes
Dividing1900g
Retard Temperature­-5°C
1st Retard TimeOvernight
1st FoldingSingle Fold X 2 times
2nd Retard Time1-2 hours
2nd FoldingSingle Fold X 1 time
Make formRefer below
Final Proofing Time75 minutes
Proofing Condition35°C/80%
Baking Temperature180°C / Rotating Oven
Baking Time20 minutes


*The arrow shows timing to add margarine.

Filling

g/dough
FILLING ACE CUSTARD300
Black Raisin150

Topping

g/pcs
Apricot Glaze
Desiccated Coconut4

Assemble

  1. Roll out the dough to 3.5mm thickness & 60cm X 35cm.
  2. Spread the FILLING ACE CUSTARD evenly & sprinkle the black raisin all around it.
  3. Once done, roll in the dough and cut 3.5cm/pcs and weighing around 95-100g/pcs.
  4. Place in a sprayed mould and leave it outside for around 15 minutes before you start to proof. Mould code is 1425, Aluminium cup.
  5. Once proofed, put in the oven & bake for around 20 minutes.
  6. Once baked, remove from the mould & leave to cool on a cooling rack for around 20 minutes before you start to finalise.
  7. Glaze the surface with apricot glaze and cover the side with desiccated coconut.

Products Used for This Recipe

PALFFY780LTU

Strong buttery taste profile compound margarine that melts in your mouth with high overrun

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CLASSICO 780LT

Cost-effective high-grade compound margarine with rich buttery taste.

  • Packing: 1kg*10
  • Storage: 3℃-7℃
  • Shelf Life: 240days
FILLING ACE CUSTARD

Room temperature storage filling with good baking stability and rich custard taste.

  • Packing: 1kg*6 / 3kg*5
  • Storage: Below 25℃
  • Shelf Life: 240days

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