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Tea rolls recipe

Tea rolls recipe
Ingredients Kg
Zeelandia Extra sweet dough mix 12.5 kg
Yeast 0.375 kg
Water 6.5 L
Bakers fat 0.5 g
Eggs 0.5 g
Raisins (soaked) 5 g
Rápido (custard powder) 1 g

Method

Mix all ingredients (except raisins and rapido) to a well developed dough – mix for 2 minutes on slow and 4minutes fast speed

Add Raisins and mix 1 minute slow

Scale 4kg per head and roll out on pastry sheeter 5mm thick

Spread Rapido custard over dough and roll dough up

Cut 10 mm rings and place6 in a X bun tray

Bake at 200 degrees for 15 minutes with open damper no steam

After baking Glaze with hot Paletta Neutral and decorate with dip white

More information

Toppings

0.570g     Paletta Neutral

0.100g     Dip White