Cro-Maritozzo
Dough
Baker’s % | |
Bread Flour | 70 |
Cake Flour | 30 |
Instant Dry Yeast | 1.5 |
Bread Improver | 0.1 |
Sugar | 5 |
Salt | 1.8 |
PALFFY LACTIS 10 | 5 |
Water | 58 |
Method
Mixing Time | ↓L8′ |
Dough Temperature | 26℃ |
Fermentation Time | 30 minutes |
Fermentation Room | 27℃/70% |
Dividing | 1800g |
Retard Time | -5℃ over night |
1st Folding | Double fold X 2 times |
2nd Retard time | 2~4 hours |
2nd Folding | Single fold×1 time |
Final layer | 27layers |
Make Form | Below refer |
Final Proofing Time | 70 minutes |
Proofing Temperature | 35℃/80% |
Baking Temperature | 200℃ (Up) 190℃ (Down) |
Baking Time | 12 minutes |
*The arrow shows timing to add margarine.
Roll In
%/Dough | |
CLASSICO LACTIS 20 | 25 |
Topping
g | |
Egg White | 2 |
Feuilletine Flakes | 2 |
Filling
25g/each | |
ACE 200 | 60g |
CREAM FILLING CUSTARD | 140g |
Dried Orange (Chopped) | 15g |
Progress
- Whip ACE 200.
- Add whipped cream to CREAM FILLING CUSTARD and mix well.
- Meanwhile, dry up fresh orange in oven at 180℃ for 10 minutes, then chop into small pieces after cooling down.
- Stir in Dried Orange (Chopped).
Decoration
/each | |
Pistachio (Chopped) | 2g |
Citrus Peel Strip | 1 pc |
Snow Powder | 0.2g |
Make Form & Baking
- Cut dough size to 80mm height X 80mm width X 3.5mm thickness, weight 25g +/-.
- Fold corners of dough to the center.
- Topping: Apply Egg White on the other side and dip into Feuilletine Flakes.
- Put dough into aluminum mould. Final proofing for 70 min at 35℃/80%.
- Bake at 200℃ (Up) & 190℃ (Down) for 12 minutes. Leave it to cool after baked.
Assemble
- After cooled, make a deep cut on the bread and pipe in filling.
- For decoration, add some chopped Pistachios on top of filling, sift snow powder and add Citrus Peel Strip.
Products Used for This Recipe
PALFFY LACTIS 10
All-purpose compound margarine made with naturally fermented buttery flavor.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
CLASSICO LACTIS 20
Compound margarine for lamination made with naturally fermented buttery flavor, to deliver the richness of culture buttery taste.
- Packing: 1kg*10
- Storage: 3℃-7℃
- Shelf Life: 240days
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
CREAM FILLING CUSTARD
Good bake-stable custard with smooth texture and natural custard taste.
- Packing: 1kg*6
- Storage: Below -18℃
- Shelf Life: 180days