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Irca | products and ingredients for bakers and pastry chefs
Recipes
Veneziane
Recipes
Veneziane
Difficulty level
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DOUGH: knead until a smooth velvety dough is obtained; it is better to add the water gradually. Roll the dough into a ball and leave to rest for 20 minutes.
Ingredients
CROISMART
g 1.000
water
g 300
fresh yeast
g 50
unsalted butter 82% fat
g 100
eggs
g 100
Preparation
METHOD: divide the dough into 55 gramme pieces, roll them into balls and place them on sheets in a rising room at 28-30°C for about 60-80 minutes with a relative humidity of about 80%.
Step 2
Ingredients
BRIOBIG
g 500
egg whites
g 300-325
Step 3
Ingredients
pearl sugar
To Taste
eggs
To Taste
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