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Blitz made from yeast dough

The origin of yeast is not officially defined, but notes many different and special pastries as there are for about the existence go back to more than 5,000 example French and Danish Pastries as years. Within this time, it was especially the ancient well as Donuts and . Egyptians producing made from yeast dough. Especially the method of folding the dough, the Although it is very likely that the invention of yeast exchange of and or fresh, dried or was an accidental process caused due to leaving the liquid yeast offer a tremendous variety of recipes, dough for an unusual time on a warm day. differing in taste and appearance. In former times, yeast from breweries was also deli- An important factor during the production of yeast vered to . The continuous development and dough is the processing – an optimal kneading also improvement of yeast up to the bakers’ needs finally affects stability and temperature of the dough. The lead to a replacement of the beer yeast by a special optimal processing temperature can be divided up baker’s yeast around 1900. into two main sectors: should not Yeast dough is not only one of the oldest but also be brought to a temperature of more than 25 °C, one of the most versatile products known all whereas all other should have a tempera- over the world. It can be used for the production of ture between 25 °C and 28 °C. Blitz Yeast Dough ...

Siebin’s Blitz Yeast Dough is a powdered concentra- Because of its excellent fermentation stability, the ted fine baking ingredient which is easy to dose and product has a longer working time and application covers the production of all kinds of made processes can be arranged as desired. Moreover of yeast dough. It is not only applicable for braided Blitz Yeast Dough is ideal for deep-frozen dough. yeast buns but also for tray-baked cakes, bee sting ART.-NO. ARTICLE UNIT cakes and various types of sweet rolls and . 2269010 Blitz Yeast Dough 10 kg Carton 1075025 Blitz Yeast Dough 25 kg Paper sack

... to be combined with

ART.-NO. ARTICLE UNIT DESCRIPTION Bake-stable liquid essence to flavour all 1001001 Messina Lemon Essence 1 kg Can kinds of pastries, fillings and cakes. Bake-stable liquid essence to flavour all 1003001 Antilla Rum Essence 1 kg Can kinds of pastries, fillings and cakes. Finest flavour for all kinds of cold 1029001 Paste Caramel 1 kg Can processed creams and fillings. 1086004 Cristallissimo 4 kg Bucket Ready-to-use cold setting clear gel. Cold soluble juice binder, bake- and 2228005 Super-Klardick, juice thickener 5 kg Carton freeze-stable. Cold soluble juice binder, bake- and 2228010 Super-Klardick, juice thickener 10 kg Paper sack freeze-stable. Cherry Apple Pie BASIC RECIPE for 2 cherry buns BASIC RECIPE for 5 cakes – Ø 26cm

800 g 2500 g Flour 125 g Blitz Yeast Dough Dough temperature: 375 g Blitz Yeast Dough Dough temperature: 150 g Butter 25–28 °C 450 g Butter 25–28 °C 75 g Fresh yeast Kneading time: 225 g Fresh yeast Kneading time: 40 g Eggs spiral mixer 2 + 6 min. 125 g Eggs spiral mixer 2 + 6 min. 340 g Water Resting time: 1075 g Water Resting time: approx. 10 min. approx. 10 min. Messina Lemon Messina Lemon 3 g 5 g Essence Essence

ALMOND FILLING APPLE FILLING

500 g 2000 g Apple 150 g Eggs 150 g 200 g Super-Klardick, juice thickener CHERRY FILLING 150 g Raisins 500 g Cherries 100 g Hazelnuts, chopped 500 g Water 5 g Cinnamon 75 g Sugar 5 g Antilla Rum Essence 100 g Super–Klardick, juice thickener DECORATION 5 g Cinnamon 500 g Cristallissimo DECORATION 20 g CP Caramel 200 g Cristallissimo 30 g Whipped cream 100 g METHOD METHOD • Divide the dough into rounds of 700 g and 250 g, cover and let • Divide the dough into two equal pieces, cover and let rest rest for 10 min. for 10 min. • Roll each round approx. 3,5 mm thick and place the 700 g • Roll each piece approx. 3,5 mm thick and level off with dough into the mould. filling. • Level off with apple filling, cover with the 250 g dough and • Cover with some cherries and roll up to a snail and seal place on baking tray. the edges. • Baking temperature: 200 °C • Place on baking tray, cut from the middle down until 75 % • Baking time: approx. 35 min. and fill the cherry filling up the cutting side. • After cooling down mix Cristallissimo with CP Caramel and • Baking temperature: 200 °C whipped cream. • Baking time: approx. 35 min. • Decorate the Apple Pie with almonds and walnuts as shown • Decorate with Cristallissimo and almonds. the picture. Twisted Yeast Bun Danish Pastry BASIC RECIPE for 8 buns BASIC RECIPE for approx. 72 pastries

3000 g Flour 2500 g Flour

600 g Blitz Yeast Dough 400 g Blitz Yeast Dough Dough temperature: Dough temperature: 350 g Butter 250 g Margarine 20–22 °C 25–28 °C 150 g Sugar 100 g Sugar Kneading time: Kneading time: spiral mixer 2 + 6 min. 250 g Fresh yeast spiral mixer 2 + 6 min. 175 g Fresh yeast 600 g Eggs 300 g Eggs Resting time: Resting time: approx. 10 min. 900 g Water approx. 10 min. 900 g Water Messina Lemon 2000 g Laminating margarine 10 g Essence FILLING METHOD • Divide the dough into equal size rounds of 100 g, cover and 1000 g Water let rest for 10 min. 350 g Cold • Roll up each round into a snail of about 30 cm. METHOD • Form a loosely braided twist with four ropes. * • After 10 minutes of resting, fold in the laminating margarine • Brush the twist with a water-egg mixture and decorate with and laminate the dough with 3 single folds. almonds or granulated sugar. • Between the folds let the dough rest for approx. 10 min. • Place on baking tray and proof 75 %. • Roll out the dough to 55 x 110 cm (approx. 3,5 mm thick). • Baking temperature: 190 °C • Cut off 9 x 9 cm dough pieces for individual pastries and • Baking time: approx. 15 min. place them in a muffin mould and put the desired filling into the middle of the dough. • Place the muffin mould on a baking tray and proof 75 %. • Baking temperature: 210 °C • Baking time: approx. 15 min. • Decorate as shown in the picture.

* Please have a look at the next page to find more information on how to plait the yeast bun. Smart and special PLAITING A BUN WITH FOUR ROPES

Plaiting2. lengthwise: The right 1.Roll the dough into four hand puts the upper rope ropes of equal size. straight down, at the same Build a cross with them time the left hand puts the and pinch their ends lower rope straight up. together on the point of contact.

Repetition4. of step 2 and Plaiting3. crosswise: The step 3 in rotation until right hand puts the left all ropes are completely rope to the right and the plaited. Finally pinch their left hand turns the right ends together as shown in one to the left. the illustration.

PROCESSING As the yeast starts to work by the time the dough has a certain temperature, you should use cold water to achieve a longer working time and to be able to work with more dough at the same time. Moreover the processing of the dough will become much easier.

YEAST CONVERSION Our recipes are always calculated with fresh yeast. You can also use dry yeast, or liquid yeast by using the following conversion: C. Siebrecht Söhne KG 100 g fresh yeast = 33 g dried yeast Postbox 91 13 21 30433 Hannover Germany www.siebin-export.com