Pistachio Rolls

Groep Sweet Fermented Dough
Ingrediënt
KG
Sweet Fermented Dough
175.000
Wheat flour
1,000.000
Sugar
150.000
Butter
100.000
Yeast
25.000
Water
530.000
Pistachio Remonce
300.000
Totaal gewicht: 2,280.000

Use as cold water as possible.
Knead all ingredients to a well-developed dough, 4 minutes slow and 6 minutes high speed
Let the dough rest in the fridge for about 30 minutes.
Roll out the dough into a rectangular shape (60x 24cm) with the rolling machine to a thickness of 2,5 mm.
Spread the pistachio remonce filling evenly over the dough sheet.
Roll up the sheet of filled pistachio dough tightly.
Once rolled let the dough cool for about 30 minutes in the freezer (this makes it easier to cut)
Cut the dough into pieces of 3 cm
Place the rolls on a baking tray
Let the dough ferment for approximately 50 mins in the fermentation chamber

Baking temperature: approx.  190°C.
Baking time: approx. 20 minutes.

Decorate the Pistachio rolls with White Truffle and crushed pistachios

Categorie

Banket, Brood

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