Reteta Cozonac Aroma Lamaie – Cozonac cu un twist inedit de lamaie, adaugand la reteta ta CONMIX COZONAC LEMON. Materii prime patiserie. Materii prime Brutarie. Cozonac Cu Aroma De Lamaie. Cozonac cu blat pufos.
| Ingredients | kg |
| All-purpose Flour (000/550) | 10 |
| CONMIX LEMON SWEET BREAD PREMIUM | 1 |
| Sugar | 2,200 |
| Yeast | 0,500 |
| Salt | 0,100 |
| Dough Margarine 67% | 0,800 |
| Water | 4 |
| Total | 18,600 |
Instructions:
| 1. Initial Mixing: | Intr-un bol adecvat, mixeaza faina alba impreuna cu CONMIX COZONAC LEMON pentru a asigura o distributie uniforma a aromei de lamaie. |
| 2. Adding the Remaining Ingredients: | After mixing, add the yeast, salt, sugar, and margarine to the flour and premix mixture. Continue to stir while adding water, ensuring that all ingredients blend perfectly. |
| 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. Add the margarine in the last 2-3 minutes of kneading to achieve a smooth and homogeneous texture. 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 a flawless 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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