|Deluxe Tsoureki DELUXE LINE||1.000 gr|
|Milk 3,5% ELLE & VIRE||300 gr|
|Butter Fermente BEURALIA||80 gr|
|Apito Orange BAKELS||20 gr|
We mix the Deluxe Tsoureki, with the yeast, the milk and Apito Orange in a mixer for 5 minutes at the 1st speed. After 3 minutes of kneading, we add the Fermente and continue for 2 more minutes. Afterwards, we knead for 6 – 8 more minutes at the 2nd speed.
Dough temperature : ± 30°C.
Dough resting : 30 minutes.
For Easter tsoureki, we cut into pieces of 250 gr. We conjure up every 3 pieces into a braid or bun.
Fermentation: Temperature: 36°C
Relevant Humidity: 70%
Time: ± 60 minutes
Before baking, we push a red dyed egg into the braid or in the center of the bun.
In a conventional oven, at ± 150°C for 60 – 70 minutes with the tampers open.
In a fan oven, at ± 140°C for 60 minutes with the tampers open.