Apple Abricot Jam Square | Corman International

Ingredients

• 310 g strong flour (T45, approximately 14% protein)
• 940 g plain flour (T55, approximately 11% protein)
• 25 g salt
• 550 g water
• 25 g vinegar
• 125 g Traditional Butter 82% fat – Block
• 1 kg Extra Butter 82% fat – Sheet
• 3,2 kg Pink lady apples
• 220 g raw sugar
• 3 exhausted vanilla beans
• 3 cinnamon sticks
• 1,6 kg banana purée
• 400 g sugar
• 28 g pectin NH
• 200 g egg yolks
• 50 g milk
• 50 g cream
• 50 g hot neutral glaze
• 50 g Puréed apricots
• 1 SQ icing sugar