INGREDIENTS
• 1000 gr. BRIOCHE Mix
• 40-50 gr. Yeast
• 390 gr. Water
• 400 gr. Croissant Margarine
PREPARATION METHOD
Knead together the ingredients A with water (cold) for 10 minutes. The first 3 minutes should be at the 1st speed, and the remaining 7 minutes at the 2nd speed. The dough temperature should be 15°C, followed by a 10-minute rest.
Open the dough into a square shape and add ingredient B. Fold it into an envelope shape, then laminate it to create 3x3 layers, resulting in 27 layers. Allow the dough to rest for 15 minutes after each lamination.
With BRIOCHE Mix, you can create a wide variety of products. For additional information and recipes, please contact the Technical Support Department of the company.