10' in first speed, adding half of the sugar after 5' and the other half after 7'30. Add the Mimetic, mix again 10' slow, add the Summum and Tea Matcha 1' before the end.
Dough T°C
24°C
Bulk Fermentation
Overnight at 3°C covered with plastic.
Scaling and Pre-shaping
Divide dough pieces of 60gr and pre-shape round.
Shaping
Flatten and place in a circle of 10x2,5cm previously greased.
Final Fermentation
2H30 at 28°C and 80% humidity.
Decoration
Glaze with Sunset Glaze Eazy Plus, sprinkle Pistachio chopped then sugar, create 6 holes, pipe Patisfrance Tradition Praliné Pistache in it.
Baking
In the deck oven at 180-180°C for 13'.
1' before the end, place some Belcolade Noir Selection drops.
Finition
When the core temperature is at 36°C, pack in plastic bag.
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
