Pastel de Cocoa

Ingredients

	Grams
Ingredients
Soft'R Cotton Acti-Plus Acti-Plus	7
Okedo	15	Okedo Instant yeast
Carat Supercrem	750
Carat Coverlux Dark	40
High Protein flour	1000
Salt	12
Sugar	200
Milk Powder	50
Eggs	100
Water	400
Margarine	150
Croquant	70
Ingredients total	2794

Mixing time	6 mins. slow speed, 8 mins. fast speed
Dough temperature	28°C
Bulk fermentation	15 mins
Scale	55g
Intermediate proof	10 mins
Make up	Fill with Carat Supercrem and make into pastel/oval shape
Final fermentation	60 mins
Decoration before baking	Brush with egg-wash
Oven Temperature	180°C
Baking time	+/- 15 mins
Special instructions	Garnish with Carat Coverlux Dark and sprinkle with croquant.