Group Saffron Rusk
Ingredient
KG
3.000
Water
1.000
0.050
0.050
0.060
Total Weight: 4.160
Mix all ingredients for 3 minutes on slow speed and 3 minutes on high speed.
Resting time: 20 minutes.
Divide into 350 g pieces and mould round, let rest for 5 minutes and shape like a Pain Riche.
Proving time: 50 minutes.
Sprinkle with cardamom and sugar.
Baking temperature: 200°C
Baking time: 10-12 minutes.
Cut into desired sizes.
For drying:
Baking temperature: 170°C
Baking time: 10-15 minutes.
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