Strawberry Cream Bread

puratos, recipe, bakery, strawberry, cream, toupan a, s, S, 500, cremyco, custard cream, aristo, croissant, ladyfruit, hotfil

Puratos ingredients

All ingredients

:: Bread ::
Bread flour 1000g
Water +/-500g
Yeast 10g
Salt 10g
Sugar 180g
Egg 100g
Aristo all purpose 100g
Milk Powder 30g
Toupan A 3g
Bread weight 1933g
:: Filling ::
Cremyco 50g
Aristo croissant 100g
Puratos Hotfil strawberry 200g
Milk water 200g
Filling weight 550g
:: Decoration ::
Cremyco 10g
Water 50g
Mix together
Decoration weight 60g
Total weight 2543g

Recipe

Working method of bread:

  1. Mix all the ingredients (except Aristo) together, 2 minutes in low speed, 4 minutes in high speed.
  2. Mix with Aristo in low speed, then 1 minute in high speed.  Dough temperature: 28℃.
  3. First fermentation: 20 minutes.  
  4. Divide, scale, mould round and rest for 20 minutes.
  5. Shape the dough.
  6. Final proofing: 100 minutes at 38ºC, 80%RH.
  7. Baking temperature: Top at 200ºC Bottom at 180ºC about 18 minutes.  Pipe the decoration cream on top of the dough before baking.    

Working method of strawberry filling: 

  1. Add the Cremyco into the milk water and quick mix, and then place for 10 minutes.  Mix again quickly until the paste smoothly.
  2. Boil the Aristo Croissant, and then add them into the mixture times by times and mix evenly.
  3. Final add the Hotfil strawberry and mix evenly, then is ready for use.