Ingredients

Procedure

Mixing Time & Speed 13 min-1st speed / 20 min-2nd speed
Dough Temp 73oF
Fermentation Time 1 hour / overnight
Fermentation Temp 77oF / 40oF
Folding if needed 1 before retarding
Dividing Weight 60 grams / 2.2 oz
Testing Time  NA
Make Up Round
Proofing Time 2 hours
Proofing Temp 80oF
Proofing Humidity 80oF
Type of Oven Convection
Baking Temp 385oF
Baking Time 10 minutes
Finished Weight 83 grams
ADDITIONAL PROCEDURES* Fold raisin paste into ganache once emulsified* Ganache should be portioned 25g/.9oz and frozen the night before* Once pre-shaped, rounds should be flattened and a ball of ganache place in center. Wrap dough around ganache and seal tightly* Egg wash directly before proofing and directly before baking* Once cool, lay a straight sheet of parchment across the top of the roll and lightly dust one half with powdered sugarNote: The hydration may vary slightly depending upon the hydration of the sweet potato puree

 

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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