Berliner 2000 Pasta - Figure-Eight Yeast Pastry
Dough and Filling — a Zeelandia recipe in 2 components. Uses Zeelandia Vancream Custard Powder, 25 kg.
- mixing time (low speed)
- 4 min
- mixing time (high speed)
- 7 min
- dough temperature
- 26-28 °C
- resting time (dough)
- 10 min
- resting time (dough pieces)
- 10 min
- whipping time (filling, high speed)
- 3 min
- proofing time (final)
- 50 min
- baking temperature
- 220-230 °C
- baking time
- 9-10 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Berliner 2000 Pasta | 12 kg |
| Wheat flour type 550 | 100 kg |
| Sugar | 12 kg |
| Salt | 1.5 kg |
| Yeast | 8 kg |
| Eggs | 20 kg |
| Cream 18% | 12 l |
| Water | 20 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 13 kg |
| Baked Apple Filling | 46 kg |
| Water | 33 kg |
| Raisins | 19 kg |
| Ground cinnamon | 0.5 kg |
Method
- Dough
Mix all dough ingredients for 4 minutes on low speed and 7 minutes on high speed. Dough temperature: 26-28°C. Rest the dough for 10 minutes.
- Dough
Divide the dough into pieces of 2.1 kg, round them and leave to rest for 10 minutes.
- Dough
Divide each 2.1 kg piece into 30 pieces, round them and leave to rest for a few minutes.
- Filling
Combine the Vankrem with cold, previously boiled water. Mix with a whisk on high speed for about 3 minutes (until smooth). Add the remaining filling ingredients to the finished Vankrem and mix.
Shaping: roll each piece out into a rope about 40 cm long and twist it into a figure eight; place on baking trays.
Final proof: about 50 minutes. Halfway through the final proof, brush the pieces with egg, add the filling and decorate with crumble.
Baking: bake at 220-230°C for about 9-10 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.