Tower Brand Flour
Salt
Sugar
Instant Dry Yeast Gold
BBJ
Milk
Water
Butter (Soft)
Whole Egg (190 - 210g)
Whole Egg
Almond Powder
Icing Sugar
Butter
Cake Flour
Pure Pate Pistachio
Sugar
Glucose
Water
Water
Sugar
Mix B
Sevarome
Mix A
Mix B
Mixing Method
A. Mix Instant Dry Yeast & Water
B. Mix Tower Brand Flour + Salt + Sugar + BBJ + Milk + Whole Egg Low speed
C. Mix A + B
D. Add Butter until combine
E. Up 15-18°C, rest 1 hour in ambient temp
F. Keep in chiller overnight
Lamination Method
G. Single fold x 2 with 1000g of Butter. Rest in freezer 30min
H. Single fold x 1. Rest in freezer 30min
I. Roll until 2.5mm. Rest until it becomes hard
J. Cut
Baking Method
K. Keep in 30°C proofer
L. Bake in convection oven 175°C-185°C for 15-20min
Method for Pistachio Fondant
A. Sugar + Glucose + Water. Boil together until 115°C. Mix well on marble table until cool.
B. Water + Sugar. Boil until 20% loss
C. Mix B + Pure Pate Pistachio
D. A + B to form Pistachio Fondant