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BREAD WITH MORELLO CHERRIES - Corea
Contestant recipe
LIM Kyung-Nam
Louis Lesaffre Cup 2006/2007 candidate (Vienese pastry category)
Ingredients | Dough | Total | % |
|---|---|---|---|
Flour | 3000 | 3000 | 100 |
Milk | 350 | 350 | 35 |
Pressed yeast | 15 | 15 | 1.5 |
Salt | 24 | 24 | 2.4 |
Sugar | 100 | 100 | 10 |
Eggs | 200 | 200 | 20 |
Egg yolks | 200 | 200 | 20 |
Butter | 500 | 500 | 50 |
Malt | 10 | 10 | 1 |
Confectioner's custard, Morello cherries, butter and vanilla sugar | |||
Preparation of the bread with Morello cherries
1 | Mixer : Spiral |
|---|---|
2 | Autolysis : Mix all the ingredients except salt and yeast for 2 min. Stand for 20 min. |
3 | Mixing : 2 min. at lowest speed + 3 min. at 2nd speed |
4 | Dough Temperature : Not mentioned |
5 | 1st fermentation : 40 min. at 28°C then 12 hours at 3°C |
7 | Scaling : 80 grams |
8 | Standing : 20 minutes |
9 | Shaping : Flatten the dough balls with a rolling pin |
10 | 2nd fermentation : 30 min. at 30°C |
11 | Cooking : Before putting it in the oven, glaze with egg yolk and put the confectioner's custard and cherries in the hole. Add the butter and sprinkle with vanilla sugar. Cook at 240°C for 9-10 min. |
Recipe tip :
The autolysis process helps to reduce the mixing time and produces bread with a good taste. Do not prolong the fermentation stages, or the bread will be flat after cooking.
Contact :
LIM Kyung-Nam