Green-gold swirled bun | Corman International
A recipe for Baker-Pastry Chef, Horeca | Recipe calculated for 38 persons | 3 completion stages
Ingredients
- 200 g whole milk
- 70 g Traditional Butter 82% fat – Block
- 100 g pistachio paste
- 18 g salt
- 45 g Brewer's yeast
- 160 g natural liquid starter
- 758 g Flour 00 Strength 330 - Firmness/Elasticity 0,55
- 9 g Diastatic malt extract 6,000 UP
- 18 g honey
- 150 g candied orange paste
- 50 g caster sugar
- 80 g whole eggs
- 135 g Egg yolks
- 500 g Dairy butter 82% fat – Sheet
- 300 g pistachio paste
- 8 g Grated lemon peel
- 150 g Traditional Butter 82% fat – Block
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