Group A
Ingredient
KG
1.000
0.005
Yeast
0.250
Almond Ground
0.010
Mix Spices
0.006
Butter
0.100
0.030
Egg Yolk
0.040
Milk
0.375
Total Weight: 1.816
Group B
Ingredient
KG
Raisin (pre-soak)
0.400
Mix Spices
0.010
SUGAR SYRUP
0.005
ALMOND STRIP
0.130
MIXED PEEL
0.160
Total Weight: 0.705
- Mix all ingredients (A) on low speed for 3 mins and high speed for 5 – 6 mins or until well develop. Fold in ingredients (B) until well mix.
- Rest dough for 5 mins
- Divide dough into 400gm, place in proofer to proof for 1 hour.
- Shape into stolen shape, by adding in one strip of Almond paste.
- Proofing 36°C 80% humidity for 30mins
- Baking: Top and Bottom for 180°C at 20 mins. After that change to top 170°C and bottom 160°C for 15 mins.
- After bake, brush with melted butter.
- Apply dusting sugar on surface.
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