CREDIN KING'S CAKE
Original name: Credin Bolo Rei.
Complete powder product to produce the Traditional Portuguese Christmas King's Cake "Bolo Rei".
RECIPE
Dough:
CREDIN KING'S CAKE |
1 kg | 25 kg |
Dry Yeast CREDIN PASTRY |
± 25 g | ± 0,625 kg |
| or Fresh Yeast | ± 70 g | ± 1,750 kg |
| Eggs | (± 2) 100 g | (± 50) 2,5 kg |
| Water | ± 250 g | ± 6,250 kg |
| Mixture of liquors (Rhum, Brandy, Port wine, etc.) | ± 50 g | ± 1,250 kg |
Mixture of fruits:
Assorted Chopped Candied Fruits |
450 g | 11,250 kg |
Dried Sultana Raisins |
150 g | 3,750 kg |
Dried Fruits (walnuts, almonds, etc.) |
150 g | 3,750 kg |
PROCEDURE
Knead all ingredients (dough) ± 15 min. / ± 20 minutes (fork kneader).
Final temperature of the dough: ± 28 ºC.
Resting time: ± 15 min.
Add the mixture of fruits at slow speed.
Resting time: ± 15 min.
Weight, roll and shape with a ring format.
Place in trays previously greased with CREFINO SPRAY or SONDORAL
Paint with beaten egg and decorate with Candied and Dried Fruits. Bake.
Baking temperature: ± 180 ºC / ± 190 ºC (deck oven).
Baking time: ± 30 min. / ± 40 min. (1 kg pieces).
After baking paint with CREDIGEL GLAZE or CREDIGEL READY TO USE.
Decorate with SUGAR NIBS or dust with POWDER SUGAR (optional).
SALES UNIT
Bags of 25 kg.
