Gremlins And Airplanes

Manuale -produzione di dolci con pasta madre

Manual

Production of sweet leavened

with sourdough (pasta acida)

1 GENERALITA’ ............................................................................................................................... 3

2 PREPARING FRENCH CROISSANT TYPE ............................. ............................................ 3

Ingredients initial :....... .................................................. .................................................. ............... 3

3 PAN FRUIT PREPARATION ................................................ .................................................. .. 4

Ingredients initial :......................... .................................................. ............................................... 4

1 GENERAL TA '

The ingredients used are from

ingredients from certified organic agriculture .

This manual should be considered as a trace of

ivory rule: the varying conditions of temperature, humidity or

quality of ingredients working conditions and the results

final days.

2 PREPARATION CROISSANT

TYPE FRENCH

EXAMPLE FOR ABOUT 2.5 KG mixing

(about 50 pieces 50 g each)

Ingredients initial :

Farina Manitoba - 1 Kg ;

Sugar cane full - 70 g ;

Butter - 70 g (for kneading);

Whole eggs - 150 g (3 eggs);

rice malt - 15 g ;

Sea Salt - 15 g ;

fresh whole milk - 400 g ;

vanilla aromas of berry and lemon peel - 5 g ;

sourdough (renewed after the 4 th and final renewal) - 300 g ;

Butter - 400 g (the folds);

procedure :

Place the flour and add the butter

(softened in water bath), sugar, eggs, malt.

Knead the ingredients in a bowl, dissolve

sourdough, cut into small pieces with milk at 26 ° C

and add the dough mix everything.

Add the spices and salt and knead until

the dough becomes smooth, and letting it rise per 2 ore

a temperatura ambiente 18- 20°C .

Mettere l’impasto in frigo per 2 ore.

Togliere l’impasto dal frigo, prelevare circa 1/3 dell’impasto

e stenderlo.

Poi inserire sulla sfoglia i 400 g di burro,

chiuderlo a mò di saccottino e tirarlo con il matterello

a uno spessore di circa 1- 1,5 cm .

Prendere the other 2 / 3 of dough, roll it out to the same length

than just lying.

overlay and spread it with a rolling pin, and then

fold it in three folds.

Put the dough in the refrigerator for about 30 minutes.

Then spread it with a rolling pin, and then fold it in three folds.

Put the dough in the refrigerator for about 30 minutes.

Roll out the dough to obtain a layer of about 1 cm

thick and cut to pieces

- you get the triangular-shaped croissant;

- you get a rectangular-shaped leg cover;

To get the croissants should roll up the triangle

starting from the larger (the filling is added after cooking);

To obtain saccottini need to enter the filling

and close the two flaps.

Bake at 190 ° C for about 20 min.

Buon Appetito.

3 PAN FRUIT PREPARATION

EXAMPLE FOR ABOUT 5 KG mixing

(about 17 pieces 300 g each)

Ingredients initial :

Farina Manitoba - 1.5 Kg ;

Sugar cane full - 200 g ;

Fructose - 50 g ;

rice malt - 50 g ;

Butter - 500 g ;

fresh whole milk - 500 g ;

Egg yolks - 300 g (about 15 egg yolks);

Sultanas - 750 g ;

Aromas of vanilla berry - 2 g ;

peel aromas lemon and orange zest - 5 g ;

sourdough (renewed after the 4 th and final renewal) - 1.2 Kg ;

Sea Salt - 30 g .

procedure :

For the batter see the proceedings of the croissant.

Put the dough on the paper stencil shaped

rectangle filled up to half.

Let rise for 4-5 hours at a temperature of 26 ° C:

the volume must be doubled.

Bake at 180 ° C for about 25 min.

Buon Appetito.