Page 50 - Pastry & Baking Magazine

Bread flour
2000
g
4# 6.5
oz
100
Whole milk
1100
g
2# 6.8
oz
55
Granulated sugar
210
g
7.4
oz
10.5
Whole eggs
150
g
5.3
oz
7.5
Instant yeast,
38
g
1.3
oz
1.9
osmotolerant
Salt
38
g
1.3
oz
1.9
Malt
20
g
.7
oz
1
Unsalted butter,
300
g
10.5
oz
15.1
83%
butterfat
Lemon zest
1
each
1
each
Vanilla bean
1
each
1
each
Old dough (optional)
200
g
7
oz
10
Ingredients
Metric Pounds
%
DOUGH
1.
Warm all of the liquid ingredients to 55
º
F.
2.
Pour liquid in a 20 qt mixer and add all of the dry ingredients.
3.
Mix on first speed using a dough hook till clean up stage,
approximately 4 minutes.
4.
Soften butter by beating it with a rolling pin, and slowly add
butter to the dough in stages, increasing mixing speed to 2
mix for about 2-5 minutes.
If adding any old dough (this could be any dough from
the enriched dough category that is left over from a
previous project), add it during the last 30 seconds of the
mixing cycle.
5.
When the dough has a medium to well developed window,
give it two hours of bulk fermentation at room temperature.
6.
Place on a sprayed parchment lined sheet pan, cover with
plastic, and place in fridge overnight.
7.
The next day, scale dough into 300g units and work into a
round disk.
8.
Use a docker to make some holes in the dough, then place
into the desired form (the dough should not be more than
1
/
4
thick.)
9.
Pipe some pastry cream on top of the dough.
10.
Add the desired canned or seasonal sautéed fruit to the top
of the pastry cream layer. The fruit should be at room
temperature to ensure a consistent fermentation cycle.
11.
Cover with crumb topping and allow to proof for about
60-75
minutes until the dough has doubled in size.
12.
Bake in a convection oven for 25-30 minutes at 310-
320
º
F.
13.
Check to make sure that the center feels firm once
removed from the oven.
14.
Allow to cool, then dust with a layer of powdered
sugar, and enjoy.
1.
Combine all the ingredients in the bowl of a 5-quart
(5
L) stand mixer and use a paddle attachment to
blend together until the desired texture is achieved.
Take care not to overmix. This can also be done by
hand using a pastry cutter and finishing up with
your hands.
1.
Bring milk, split vanilla bean, and first portion of sugar
to a boil.
2.
Combine the second portion of sugar with cornstarch
and whisk into yolks till a smooth consistency is
achieved.
3.
Temper the hot milk into the egg mixture, then bring
back to a boil and stir constantly.
4.
When mixture thickens, remove from stove and stir
in the butter and vanilla extract.
5.
Cool in a plastic lined half sheet pan making sure to
properly cover the pastry cream to prohibit a crust
from forming.
Final Weight
3856
g 8# 8 oz
Final Dough
Ingredients
Metric
Pounds
All-purpose flour
160
g
5.64
oz
Light brown sugar
120
g
4.23
oz
Ground cinnamon
1.5
g
0.05
oz
Salt
0.6
g
0.02
oz
Unsalted butter
115
g
4
oz
Baking powder
0.6
g
0.02
oz
Crumb Topping
Ingredients
Metric
Pounds
Whole milk
1000
g
2#3
oz
Granulated sugar #1
125
g
4
1
/
4
oz
Egg yolks
185
g
6
1
/
2
oz
Cornstarch
75
g
2
1
/
2
oz
Granulated sugar #2
125
g
4
1
/
2
oz
Unsalted butter
65
g
2
1
/
4
oz
Vanilla extract
15
g
1
/
2
oz
Vanilla bean (optional)
1
Each 1 Each
Pastry Cream
49