Chocolate Striezel using MELLA BRIOCHE POF and MELLA-SCHOKOCREME
Dough and Chocolate cream filling — an IREKS recipe in 2 components (yield: Dough 15 kg total weight (0.300 kg scaling weight); chocolate cream filling 5.4 kg total weight (0.200 kg scaling weight)). Uses Ireks Mella Brioche Mix 12.5 kg.
- mixing time (dough)
- 2 + 10 min
- dough temperature
- 26 °C
- bulk fermentation time
- 10 min
- scaling weight (dough)
- 0.300 kg
- dough sheeter setting
- 2.5
- final proof time
- 40 min
- baking temperature
- 190 °C
- baking time
- 35 min
- scaling weight (chocolate cream filling)
- 0.200 kg
- swelling time (chocolate cream filling)
- 30 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Ireks Mella Brioche Mix 12.5 kgMella Brioche POF | 10 kg |
| Yeast | 0.5 kg |
| Water, approx. | 4.5 kg |
Chocolate cream filling
| Ingredient | Quantity |
|---|---|
| Mella-Schokocreme | 3.6 kg |
| Whole egg | 0.55 kg |
| Water | 1.25 kg |
Method
- Dough
Mix for 2 + 10 minutes in a spiral mixer. Dough temperature approx. 26 °C.
- Dough
Bulk fermentation time approx. 10 minutes.
- Chocolate cream filling
Mix the ingredients briefly until smooth and allow to swell for approx. 30 minutes.
After the bulk fermentation time, scale dough pieces of 0.300 kg, mould round and shape slightly long.
After a short relaxation time, roll the dough out to rectangles on dough sheeter setting 2.5.
Spread with the hazelnut filling and roll into a strand.
Subsequently, divide the strands into two halves and plait with one another.
Allow the plaited dough strands to prove in tins (final proof approx. 40 minutes).
Bake after approx. 3/4 proof at 190 °C for approx. 35 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.