Laminated Yeast Dough
Ingredients
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- 1
DOUGH: in the mixer, weigh out the very cold water, the eggs, the salt, the sugar and the honey.
- 2
Add the sifted flour and the crumbled yeast on top.
- 3
Start mixing on speed 1 in the mixer (frasage).
- 4
Once the ingredients are frasés, add the butter cut into small cubes and knead the dough on speed 2. Check the gluten network (windowpane).
- 5
Divide the dough pieces and wrap them flush to the surface in a "rectangle" shape. Rapidly cool the dough pieces between 0 °C and 4 °C in the blast chiller (firm up).
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Per 100g
Allergens
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