Xmas Ring
Dough
| Baker’s % | |
| Bread Flour | 100 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.1 |
| Sugar | 18 |
| Salt | 1.5 |
| Skim Milk Powder | 2 |
| Egg | 15 |
| PROBEST 33 | 8 |
| PALFFY LACTIS 10 | 15 |
| Water | 43 |
Method
| Mixing Time | L 3′M4′H2′ ↓L3′M4′H1′ |
| Dough Temperature | 26～27℃ |
| Fermentation Time | 30 minutes |
| Fermentation Room | 27℃／70％ |
| Dividing (Cut weight) | 40g X 3pcs |
| Bench Time | Over night |
| Room Temperature Retard | Roll the dough |
| Rack Time | 60 minutes |
| Make Form | Below refer |
| Proofing Time | 60 minutes |
| Proofing Temperature | 35℃ /80% |
| Baking Temperature | 190℃ (Up) 170℃ (Down) |
| Baking Time | 9 minutes |
*The arrow shows timing to add margarine.
Decoration
| WHITE COMPOUND CHOCOLATE | 50g |
| Dried Cranberry | 5g |
| Citrus Peels | 3g |
| WHITE COMPOUND CHOCOLATE (Shaved) | 5g |
| Pearl Sugar | 2g |
| Snow Powder | 2g |
Make Form
- Roll out dough into 3 long strips of length 43-45cm, and braid it.
- Make a circle and press the ends firmly to connect the shape.
- Final Proofing for 60 minutes at temperature 35℃／80%.
- Bake for 9 minutes at 190℃ (Up), 170℃ (Down).
Decoration
- Make shavings from WHITE COMPOUND CHOCOLATE block(Pre-prepared).
- Microwave WHITE COMPOUND CHOCOLATE for 1-2 minutes to melt it.
- Dip the Ring in WHITE COMPOUND CHOCOLATE to cover the whole surface.
- Add Dried Cranberry, Citrus Peels, Pearl sugar and shaved WHITE COMPOUND CHOCOLATE on top for decoration.
- Add red ribbon and Christmas decoration to complete the Xmas Ring.
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
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)
