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Traditional German Berliner


Posted Date : 26 Oct 2019
A traditional German pastry similar to a donut with no central hole, especially stuffed with pastry cream or jam filling and usually decorated with dusting sugar.
BAKE TEMP : 170ºC
MIXING TIME : 11 mins
BAKE TIME : 7 mins
PREP TIME : 110 mins

Ingredients

ULTRA SOFT 20 - 200 gm
REFINED WHEAT FLOUR - 800 gm
UNSALTED BUTTER - 100 gm
FRESH EGGS - 200 gm
FRESH YEAST/DRY YEAST - 60 gm/25 gm
COLD WATER - 320 gm

Method

Use a spiral mixer for mixing. Mix on slow speed for 3 mins and mix at fast speed for 8 mins. Dough temperature should not exceed 25ºC. Bulk fermentation for 15 mins. Scale the dough and make round dough balls place it on floured tray to proof for 35-40 minutes and again proof for 15 mins at room temperature. Deep fry the Berliner at 170°C for 3.5 mins on each side. Fill it with jam or SiwssBake® Vanilleso Creme M30, an instant milk-based custard and dust it with SwissBake® Neuschnee.

 

Baking Tips

N/A

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