Fuji Apple Bread

puratos, recipe, recipes, bakery, fuji, apple, butter oil substitute, bos, cremyco, custard cream, aristo, bread, croissant, s, S, 500, ladyfruit, topfil

Puratos ingredients

All ingredients

:: Bread ::
Bread flour 900g
Cake flour 100g
Yeast 20g
Salt 15g
Sugar 150g
Puratos B.O.S 100g
Egg 100g
Milk 150g
S 500 10g
Aristo croissant 379g
Water +/-350g
Bread weight 2274g
:: Filling ::
Cremyco 50g
Puratos Topfil apple 80g
Milk 100g
Filling weight 230g
Total weight 2504g

Recipe

  1. Mix all the ingredients together in low speed for 2 minutes, 8 minutes in high speed, dough temperature is 26℃.
  2. Put the dough into the chiller (2℃) for 30 minutes, and then fold with Aristo croissant and take 2×3, 1×2 fold.
  3. Press the dough in 7mm thickness, 40cm width, and then roll the dough and cut them into snail shape.  Before put the dough into a mould, pipe the filling inside the dough.
  4. Final proofing: 60 minutes, 32℃, 80%.
  5. Baking: top at 180℃, bottom at 190℃, about 20 minutes, brush the egg wash and sprinkle with almond slices before baking.