Cappuccino Bread

puratos, recipe, recipes, bakery, bread, cappuccino, toupan a, cremyco, custard cream, aristo, all purpose, softr alpaga, muffin mix

Puratos ingredients

All ingredients

:: Bread ::
Bread flour 2000g
Cake flour 250g
Yeast 25g
Salt 25g
Sugar 400g
Aristo all purpose 200g
Egg 100g
Milk powder 60g
Soft'r alpaga 4g
Toupan A 4g
Water +/-1200g
Bread weight 4268g
:: Cappuccino filling A ::
Cremyco 260g
Water 550g
Puratos B.O.S 400g
:: Cappuccino filling B ::
Muffin mix 200g
Egg 80g
Salad oil 80g
Instant coffee 10g
Filling weight 1580g
Total weight 5848g

Recipe

Bread making method:

  1. Mix all the ingredients (except all purpose) 2' at low speed, 4' at high speed, until 80% developed.
  2. Add all purpose into the dough, mix at low speed until well development. Dough temperature is 28℃.
  3. First fermentation: 20 minutes; Divide, scale, mould round and rest for 30 minutes (better put in 5℃).
  4. Shape the dough.
  5. Final proof: 90 minutes, temperature is 35℃; humidity is 75-80%.
  6. Baking temperature: top at 200℃, bottom at 180℃, baking for 15'. Press the filling and decorating on to the dough before baking.

Topping making method：

  1. Mix custard cream and water well, and then whip with B.O.S.
  2. Mix muffin mix, egg, salad oil and instant coffee well, then put it into the part 1, mix evenly for use.