Previous Manipulation | Take 400 g of dough and mix with cocoa mixture (50 g of cocoa powder and 120 g of water). |
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Mixing time | 00:03:00 1st Speed | 00:04:00 2nd Speed | |
Dough °C | 22°C | |
Bulk Fermentation | 00:45:00 | |
Manipulation After Fermentation | Place the dough covered with plastic in the freezer. (-20°C) |
|
Scale | 70 g | |
Make Up | Give 2 single folds with the Mimetic Essentiel. Place back in the freezer for 30 min. Give another single fold and roll out at 6 mm. Before rolling out the dough, roll out the chocolate dough same size as the laminated dough, place on top and roll out together: width 35 cm. Spray slightly with water and roll up. Cut snails of 2.5 cm and place in hamburger mould (big mac) |
|
Final Fermentation | 01:30:00 | 30°C | 85% Humidity |
Place a silpat on top and cover with a tray |
Deck Oven | ||
225°C Top - 220°C Bottom | ||
00:18:00 |
Filling per roll: 20 g Carat Nuxel Hazelnut Plant-Based | ||
Topping per roll: 15 g Carat Nuxel Hazelnut Plant-Based, 2.5 g Cacao-Trace | ||
logo stamp made with Belcolade Selection M. Plant-Based Cacao-Trace | ||
3 g toasted hazelnuts | ||
Base: 5 g Carat Coverlux/Cakau Dark Cacao-Trace |
430.44Kcal
Energy
1796.28Kj
Energy
24.75g
Fat
9.65g
Saturates
45.09g
Carbohydrates
25.2g
Sugars
*
Energy 430.44Kcal | ||
Energy 1796.28Kj | ||
Fat 24.75g | ||
Saturates 9.65g | ||
Carbohydrates 45.09g | ||
Sugars 25.2g | ||
Fibers 4.31g | ||
Protein 4.54g | ||
Salt 0.57mg |