Yum yum sandwich
Yum yum sandwich — a Macphie recipe. Uses Macphie 5th Avenue Fudge Icing 12.5 kg, White.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 6 min
- proofing temperature
- 38 °C
- proofing humidity
- 75 % RH
- proofing time
- 40 min
- skinning time before frying
- 10 min
- frying temperature
- 190-195 °C
- frying time (each side)
- 120 seconds
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie 25% Doughnut Concentrate | 500 g |
| Flour | 2 kg |
| Water | 1180 g |
| Dried yeast | 40 g |
| Rapeseed oil | 40 g |
| Shortening | 100 g |
| Lamination fat | 400 g |
| Macphie 5th Avenue Fudge Icing 12.5 kg, White | |
| Jam | |
| Clotted cream | |
| Sprinkles | |
| Macphie ku-li® Raspberry fruit coulis |
Method
Place the Macphie 25% Doughnut Concentrate, flour, water, dried yeast, rapeseed oil and shortening into a spiral mixer and mix on slow speed for 2 mins and fast for 6 mins.
Let the dough rest for a few minutes.
Pin out to a rectangle and chill slightly. Pin out the lamination fat to cover 2/3rds of the dough.
Place fat onto dough and do a half turn. Repeat this process a total of 3 times.
Roll out to desired thickness and cut into squares and prove at 38°C 75% RH for approximately 40 mins.
Remove doughnuts from the prover and let skin up for 10mins before frying then fry at 190°C – 195°C for 120 seconds each side.
Once cooled split in half, spoon clotted cream on to the base.
Thin down Macphie 5th Avenue® White Icing slightly if required using simple syrup and dip the top into the icing, finish with sprinkles.
Finish the middle with jam and some Macphie ku-li® Raspberry fruit coulis then sandwich together.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.