Recipe62-Raspberry Plum Blossom

Raspberry Plum Blossom

Dough

Baker’s %
Bread Flour80
Cake Flour20
Instant Dry Yeast2
Bread Improver0.1
Sugar18
Salt1.5
Skim Milk Powder2
Egg15
PROBEST 338
PALFFY LACTIS 1015
Water41

Method

Mixing Time
L 3′ M4′ H2′
↓L3′ M4′ H1′
Dough Temperature26～27℃
Fermentation Time30 minutes
Fermentation Room27℃／70％
Dividing (Cut Weight)1500g
Beach TimeOvernight
Make FormSheeting into 4mm thickness
Cutting65mm round cutter
Weight10-12g
Display6pcs in 1 mould
Final Proofing Time50 minutes
Final Proofing Temperature35℃／80%
Baking Temperature200℃ (Up)
180℃ (Down)
Baking Time9 minutes


*The arrow shows timing to add margarine.

Filling 1

g
DARK COMPOUND SOFT CHOCOLATE10

Filling 2

g
Raspberry Puree100
Sugar25
Gelatine Sheet10

Progress

  1. Heat up Raspberry Puree and Sugar in a pan, stir frequently.
  2. Add Soaked Gelatine Sheet and bring it to a boil.

Coating

15g/each
WHITE COMPOUND CHOCOLATE100g
Salad Oil10g

Progress

  1. Chop WHITE COMPOUND CHOCOLATE block into smaller pieces, proceed to microwave or bain marie to melt it.
  2. Add Salad Oil and mix well, to make the chocolate shiny and smooth.

Topping

g
Pearl Sugar (Pink colour)1
Chopped Pistachio0.1
Snow Powder0.1

Make Form & Baking

  1. Sheeting the dough to 4mm thickness. Cut the dough using round mould cutter of 65mm (weight 10-12g).
  2. Place 6 pcs into 1 round mould (W)Top 130mm/Bottom 100mm x (H) 30mm. Shape the dough to make them connect at the center, making the blossom’s petals.
  3. Final proofing for 50 min of 35℃／80%.
  4. Add some pie weights (rice, red beans etc.) on a baking cup, put in the center of the dough and press in.
  5. Bake for 9 min at 200℃ (Up) 180℃ (Down).

Assemble

  1. Coat the top of the bread with the Decoration 1, make sure the petals are coated.
  2. Add pink Pearl Sugar at bottom of each petal as decoration. Make decoration cuts on the petal.
  3. Pipe 30g/each of Filling 1 (DARK COMPOUND SOFT CHOCOLATE) on center of the bread. Then pipe Filling 2 on top.
  4. Add Chopped Pistachio at center and lastly, sift Snow Powder on petals as final decoration.

Products Used for This Recipe

PROBEST 33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days
PALFFY LACTIS 10

All-purpose compound margarine made with naturally fermented buttery flavor.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
Dark Compound Filling
DARK COMPOUND SOFT CHOCOLATE

Easy-to-handle compound chocolate without the need for any tempering.

  • Packing: 5kg*4
  • Storage: 20-24℃
  • Shelf Life: 12months
WHITE COMPOUND CHOCOLATE
WHITE COMPOUND CHOCOLATE

Easy-to-handle compound chocolate without the need for tempering.
Its milk and vanilla flavour goes with various confectionaries, breads and cakes.

  • Packing: 1kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 365days(12months)

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