Soft Bread with Carat

INGREDIENTS

Grams
Soft Bread
Bread Flour 1000
S500 10 S500 Ultra
Soft'r 3 Intens Freshness 5
Yeast 20
Salt 10
Milk Powder 80
Sugar 180
Margarine 150
Dark Carat Chocolate Melt 60
Water 560
Soft Bread total 2073
White Cremeux
Carat Coverlux White 450
Fresh cream 250
Festipak 100 Festipak cream
Coconut milk 100
Gelatin sheet 16
Egg yolks 40
White Cremeux total 956
Compound Shiny Glazing
Water 150
Sugar 300
Glucose 300
Condensed milk 200
Gelatin 140
Coverlux (D,M,W) 300
All color powder for chocolate
Compound Shiny Glazing total 1390

COMPOSITION

  1. S500 Ultra
  2. Dark Carat Coverlux
  3. Soft intens freshness 5
  4. Cremfil Ultim
  5. Supercrem
  6. Sunset Glaze

WORKING METHOD

Soft Bread
  1. In mixing bowl add slow speed for 4-5 minutes, fast speed for 7 minutes.
  2. Before take out the dough put Dark Carat Chocolate Melt.
  3. Bulk dough for 10 minutes.
  4. Scale 50g intermediate proof 10 minutes.
  5. Make up dough with Filling.
  6. Final fermentation 70-90 minutes.
  7. Before baking Sunset Glaze wash.
  8. Oven temperature 210C
  9. Top Bottom 190C
  10. Baking time 11-13 minutes.

White Cremeux
  1. Warm Festipak, fresh cream, coconut milk, egg yolks and sugar
  2. Cook at 82C
  3. Add soaked gelatin, when mix at 45C
  4. Pour in silicon mold and freeze

Compound Shiny Glazing
  1. Boil water, sugar and glucose
  2. Add condensed milk and gelatin.
  3. Hand blend into chocolate.
  4. Add color powder and blend.
  5. Use at 30-35C.