TRADITIONAL GERMAN BERLINER

Ingredients:

Ingredients
SB ULTRA SOFT 20	200 gm
Victoria Yeast 500 GM	60 gm/25 gm
REFINED WHEAT FLOUR	800 gm
FRESH EGGS	200 gm
COLD WATER	320 gm

Process:

Step 1 : Mix all the ingredients on slow speed for 3 mins and mix at fast speed for 8 mins.
Step 2 : Dough temperature should not exceed 25ºC.
Step 3 : Bulk fermentation for 15 mins.
Step 4 : Scale the dough and make round dough balls place it on floured tray to proof for 35-40 minutes and again proof for 15 mins at room temperature.
Step 5 : Deep fry the Berliner at 170°C for 3.5 mins on each side.
Step 6 : Fill it with jam or SiwssBake® Vanilleso Creme M30, an instant milk-based custard and dust it with SwissBake® Neuschnee.
Step 7 : Traditional German Berliner is ready to serve.

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TRADITIONAL GERMAN BERLINER