Berliner 2000 Pasta - Yeast Pastry with Cheese and Poppy Seed Filling
Berliner 2000 Pasta - Yeast Pastry with Cheese and Poppy Seed Filling — a Zeelandia recipe in 5 components. Uses ZEELAsoftSER Vanilla Cream Cheese 12 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing time (low speed)
- 6 min
- mixing time (high speed)
- 5 min
- dough temperature
- 26 °C
- bulk fermentation time
- 15 min
- proofing time (after egg wash)
- 25 min
- water temperature (poppy seed filling)
- 50 °C
- resting time (poppy seed filling)
- 15 min
- proofing time (after poppy seed filling)
- 35 min
- baking temperature (top)
- 235 °C
- baking temperature (bottom)
- 220 °C
- baking time
- 10 min
- gel heating temperature
- 90 °C
Ingredients
Yeast dough
| Ingredient | Quantity |
|---|---|
| Berliner 2000 Pasta | 200 g |
| Wheat flour type 550 | 1000 g |
| Yeast | 70 g |
| Sugar | 50 g |
| Eggs | 200 g |
| Salt | 15 g |
| Milk (2% fat) | 320 g |
Egg wash
| Ingredient | Quantity |
|---|---|
| Eggs | 50 g |
| Water | 15 g |
Cheese filling
| Ingredient | Quantity |
|---|---|
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 1020 g |
Poppy seed filling
| Ingredient | Quantity |
|---|---|
| Ground poppy seed | 350 g |
| Water | 350 g |
| Sugar | 150 g |
| Eggs | 75 g |
| Breadcrumbs | 200 g |
| Margarine (80% fat) | 65 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 300 g |
Method
- Yeast dough
Mix all ingredients on low speed for about 6 minutes and on high speed for about 5 minutes. Dough temperature: about 26°C. Bulk fermentation: 15 minutes.
- Yeast dough
Roll the dough out into a sheet 30 cm wide and about 1 cm thick. Cut the dough into 34 strips about 1.2 cm wide and roll them into figure-eights.
- Egg wash
Combine the eggs with the water and brush the surface of the pastries (using a pastry brush). Proof for about 25 minutes.
- Cheese filling
Pipe ZEELAsoftSER onto the pastries (into one eye of the figure-eight, using a piping bag with a decorative nozzle, about 30 g per piece).
- Poppy seed filling
Pour warm water (about 50°C) over the ground poppy seed and mix. Melt the margarine in a microwave. Mix all ingredients on low speed until combined (using a flat beater). Leave the mass to stand for about 15 minutes.
- Poppy seed filling
Deposit the poppy seed filling onto the pastries (into the second eye of the figure-eight, about 35 g per piece, using a piping bag with a fluted nozzle). Proof for about 35 minutes.
Baking: bake at 235°C (top) and 220°C (bottom) for about 10 minutes.
- Decoration
Decorate as desired. Heat the Paletta Neutral Gel to about 90°C and cover the surface of the pastries with a thin layer of gel (using a brush or a pastry gel applicator).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.