Home NEW New category 5 Hobbybäcker Aroma Yeast Dough ► For Refining Yeast Dough, Yeast Braid, Great Yeast Aroma, Delicious Fragrance, Spray Bottle, 100 g
Hobbybäcker Aroma Yeast Dough ► For Refining Yeast Dough, Yeast Braid, Great Yeast Aroma, Delicious Fragrance, Spray Bottle, 100 g

Hobbybäcker Aroma Yeast Dough ► For Refining Yeast Dough, Yeast Braid, Great Yeast Aroma, Delicious Fragrance, Spray Bottle, 100 g

5-10 working days: 5
ID: 8550100
Product Code: ANEB00CH3768WT
12.21€
(Ex Tax: 10.09€)
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Aroma yeast dough: should your yeast dough creations taste even more aromatic? Then try this great aroma and refine your next yeast braid in a refined way Our recipe tip: Fruity apple braid with raisins. Recipe below. Easy dosage, in the aroma bottle with light protection packaging Approx. Add 3-5 grams per kg mass. Contents: 100 g Show More; Product description Product description For the final delicious touch of your yeast pastries! Our recipe idea: apple braid (picture 2 in the picture gallery). Recipe for 1 braid - 500 g yeast dough. - 1 egg (size M). - 7 g Backtag dry yeast. - 2-3 g yeast dough aroma. - 200 g milk (approx. 25°C). - 300 g apples. - 1 tablespoon water. - 30 g raisins. - 70 g flash cream powder. - 70 g water. - Fondant glaze - Stiffled or planed almonds (decoration). How it is done: 1. Add dry yeast to the yeast dough baking mix + mix. Add remaining ingredients and knead smooth, elastic dough. Cover yeast dough with cloth and leave for 20 minutes. 2. Filling: peel apples, core and cut into small pieces. Add apple pieces to pot with a tablespoon of water and stew. Then let it cool. 3. Stir the flash cream powder with water until smooth for 2 to 3 minutes and immediately fold in the steamed apple pieces and raisins. 4. Roll out the risen yeast dough about 4 to 5 mm thin into a rectangle. Spread the apple filling evenly over the entire dough. 5. Shape the coated dough into a roll. To do this, start rolling up on the long side of the rectangle. Cut the roll lengthwise with a sharp, serrated knife. Place both halves with the cutting surface facing up and braid into a two-strand braid. 6. Place the braid in wafer-thin king cake tin (11 x 30 cm) greased with mould spray and approx. 40 - 50 minutes. 7. Preheat oven with top and bottom heat at 210°C. 8. Insert the raised braid into the oven on the lowest rail, return the temperature to 190 °C and approx. 45 - 55 minutes. 9. After baking, immediately fall out of the mould and glaze the still warm braid with tempered fondant. Sprinkle with spiked / sliced almonds as desired. Ingredients Ingredients: flavourings, natural flavourings, flavouring extracts, water, preservative: propylene glycol, thickener: xanthan gum, concentrates (pumpkin, carrot), invert sugar syrup, acidifier: citric acid. May contain traces of eggs, milk and nuts. Directions Add 3-5 grams per kilogram of mass. Simply dose in the aroma bottle with light protection packaging. Use for refining yeast dough, yeast braid and other yeast creations. Shake well before use. After opening, store in the refrigerator. See more; Product description Product description For the final delicious touch of your yeast pastries! Our recipe idea: apple braid (picture 2 in the picture gallery). Recipe for 1 braid - 500 g yeast dough. - 1 egg (size M). - 7 g Backtag dry yeast. - 2-3 g yeast dough aroma. - 200 g milk (approx. 25°C). - 300 g apples. - 1 tablespoon water. - 30 g raisins. - 70 g flash cream powder. - 70 g water. - Fondant glaze - Stiffled or planed almonds (decoration). How it is done: 1. Add dry yeast to the yeast dough baking mix + mix. Add remaining ingredients and knead smooth, elastic dough. Cover yeast dough with cloth and leave for 20 minutes. 2. Filling: peel apples, core and cut into small pieces. Add apple pieces to pot with a tablespoon of water and stew. Then let it cool. 3. Stir the flash cream powder with water until smooth for 2 to 3 minutes and immediately fold in the steamed apple pieces and raisins. 4. Roll out the risen yeast dough about 4 to 5 mm thin into a rectangle. Spread the apple filling evenly over the entire dough. 5. Shape the coated dough into a roll. To do this, start rolling up on the long side of the rectangle. Cut the roll lengthwise with a sharp, serrated knife. Place both halves with the cutting surface facing up and braid into a two-strand braid. 6. Place the braid in wafer-thin king cake tin (11 x 30 cm) greased with mould spray and approx. 40 - 50 minutes. 7. Preheat oven with top and bottom heat at 210°C. 8. Insert the raised braid into the oven on the lowest rail, return the temperature to 190 °C and approx. 45 - 55 minutes. 9. After baking, immediately fall out of the mould and glaze the still warm braid with tempered fondant. Sprinkle with spiked / sliced almonds as desired. Ingredients Ingredients: flavourings, natural flavourings, flavouring extracts, water, preservative: propylene glycol, thickener: xanthan gum, concentrates (pumpkin, carrot), invert sugar syrup, acidifier: citric acid. May contain traces of eggs, milk and nuts. Directions Add 3-5 grams per kilogram of mass. Simply dose in the aroma bottle with light protection packaging. Use for refining yeast dough, yeast braid and other yeast creations. Shake well before use. After opening, store in the refrigerator. See more; Product description For the final delicious touch of your yeast pastries! Our recipe idea: apple braid (picture 2 in the picture gallery). Recipe for 1 braid - 500 g yeast dough. - 1 egg (size M). - 7 g Backtag dry yeast. - 2-3 g yeast dough aroma. - 200 g milk (approx. 25°C). - 300 g apples. - 1 tablespoon water. - 30 g raisins. - 70 g flash cream powder. - 70 g water. - Fondant glaze - Stiffled or planed almonds (decoration). How it is done: 1. Add dry yeast to the yeast dough baking mix + mix. Add remaining ingredients and knead smooth, elastic dough. Cover yeast dough with cloth and leave for 20 minutes. 2. Filling: peel apples, core and cut into small pieces. Add apple pieces to pot with a tablespoon of water and stew. Then let it cool. 3. Stir the flash cream powder with water until smooth for 2 to 3 minutes and immediately fold in the steamed apple pieces and raisins. 4. Roll out the risen yeast dough about 4 to 5 mm thin into a rectangle. Spread the apple filling evenly over the entire dough. 5. Shape the coated dough into a roll. To do this, start rolling up on the long side of the rectangle. Cut the roll lengthwise with a sharp, serrated knife. Place both halves with the cutting surface facing up and braid into a two-strand braid. 6. Place the braid in wafer-thin king cake tin (11 x 30 cm) greased with mould spray and approx. 40 - 50 minutes. 7. Preheat oven with top and bottom heat at 210°C. 8. Insert the raised braid into the oven on the lowest rail, return the temperature to 190 °C and approx. 45 - 55 minutes. 9. After baking, immediately fall out of the mould and glaze the still warm braid with tempered fondant. Sprinkle with spiked / sliced almonds as desired. Ingredients Ingredients: flavourings, natural flavourings, flavouring extracts, water, preservative: propylene glycol, thickener: xanthan gum, concentrates (pumpkin, carrot), invert sugar syrup, acidifier: citric acid. May contain traces of eggs, milk and nuts. Directions Add 3-5 grams per kilogram of mass. Simply dose in the aroma bottle with light protection packaging. Use for refining yeast dough, yeast braid and other yeast creations. Shake well before use. After opening, store in the refrigerator. See more
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