Reteta aluat aroma lamaie – CONMIX COZOMIX LEMON aduce o nota rafinata de lamaie in fiecare muscatura, transformand simplul cozonac sau pandispan intr-o experienta cu adevarat deosebita. Reteta aluat aroma lamaie. Materii prime patiserie. Premix panificatie. Blat pufos aroma lamaie. Premix aluat aroma lamaie.
| Ingredients | kg |
| All-purpose Flour (000/550) | 10 |
| CONMIX COZOMIX LEMON | 1 |
| Sugar | 2,200 |
| Yeast | 0,500 |
| Salt | 0,100 |
| Water | 4,5 – 5 |
| Total | 18,800 |
Instructions:
| 1. Initial Mixing: | In a generous bowl, mix all-purpose flour together with COZOMIX LEMON to ensure the uniform distribution of lemon flavors. |
| 2. Adding the Remaining Ingredients: | After mixing, add the yeast, salt, and sugar to the mixture of flour and COZOMIX LEMON. Continue to stir while adding water, ensuring that all ingredients blend harmoniously. |
| 3. Kneading: | Using a spiral mixer, knead the dough for 5 minutes at speed 1, then increase to speed 2 for an additional 7 minutes. The kneading time may vary depending on the mixer, so monitor the dough consistency to achieve the desired elasticity. |
| 4. Dough Temperature and Resting: | Maintain the dough temperature at 28°C and let it relax for 15-20 minutes at room temperature (ideal 26 – 28°C). |
| 5. Dividing and Pre-shaping: | Divide the dough into portions of 550 g each and shape the pieces into a round form. Allow them to rest for 10-15 minutes. |
| 6. Final Shaping: | Roll out each dough ball into a sheet, then add the desired filling. Roll the dough, cut the resulting strand in two, and braid them together for an attractive presentation. |
| 7. Proofing: | Cover the sweet bread and let it proof for 50-60 minutes at 35°C, with a relative humidity of 80%. After proofing, brush the sweet bread with egg wash to achieve a golden and shiny crust. |
| 8. Baking: | Preheat the oven to 170-180°C. Bake the sweet bread for 40-45 minutes or until it achieves a golden color and a crispy crust. |
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