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    RoscadeReyes Morentin BBGA

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    katiamazier
    The document describes a Rosca de Reyes, a bread traditionally made for Three Kings Day celebrated in Mexico and Colombia. It includes the ingredients and process for making a sweet starter, dough, cookie topping and chocolate topping. The dough is made with all-purpose and whole spelt flours, milk, egg, butter and sugar. It is fermented overnight then shaped, proofed and baked. The finished bread is topped with cookie pieces, dried figs and drizzled with chocolate topping.

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    © All Rights Reserved
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    RoscadeReyes Morentin BBGA

    Uploaded by

    katiamazier
    35 views3 pages
    The document describes a Rosca de Reyes, a bread traditionally made for Three Kings Day celebrated in Mexico and Colombia. It includes the ingredients and process for making a sweet starter, dough, cookie topping and chocolate topping. The dough is made with all-purpose and whole spelt flours, milk, egg, butter and sugar. It is fermented overnight then shaped, proofed and baked. The finished bread is topped with cookie pieces, dried figs and drizzled with chocolate topping.

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    RoscadeReyes-Morentin-BBGA

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    The document describes a Rosca de Reyes, a bread traditionally made for Three Kings Day celebrated in Mexico and Colombia. It includes the ingredients and process for making a sweet starter, dough, cookie topping and chocolate topping. The dough is made with all-purpose and whole spelt flours, milk, egg, butter and sugar. It is fermented overnight then shaped, proofed and baked. The finished bread is topped with cookie pieces, dried figs and drizzled with chocolate topping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    35 views3 pages

    RoscadeReyes Morentin BBGA

    Uploaded by

    katiamazier
    The document describes a Rosca de Reyes, a bread traditionally made for Three Kings Day celebrated in Mexico and Colombia. It includes the ingredients and process for making a sweet starter, dough, cookie topping and chocolate topping. The dough is made with all-purpose and whole spelt flours, milk, egg, butter and sugar. It is fermented overnight then shaped, proofed and baked. The finished bread is topped with cookie pieces, dried figs and drizzled with chocolate topping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Rosca de Reyes

    February 2, 2021
    Instructor: Cortney Morentin
    A pan dulce that is made on Three Kings Day or Epiphany, which is a holiday observed by Protestants and Catholics
    ROSCA DE REYES and typically celebrated in Mexico and Colombia with the sharing of this bread. Contributed by Cortney Morentin

    Total flour
    fermented in
    sweet starter 19.49%
    Total dough weight 1.011 kg All purpose flour 22.99%

    TOTAL FORMULA SWEET STARTER FINAL DOUGH


    % Kilograms % Kilograms % Kilograms
    Total flour 100.00 0.460 100.00 0.090 100.00 0.370
    All purpose flour 84.77 0.390 100.00 0.090 81.08 0.300
    Whole spelt flour 15.23 0.070 18.92 0.070
    Whole milk 46.78 0.215 58.11 0.215
    Water 19.49 0.090 100.00 0.090
    Egg, room temp 10.66 0.049 13.24 0.049
    Salt 1.96 0.009 2.43 0.009
    Butter, room temp, cut in cubes 16.32 0.075 20.27 0.075
    Sugar 16.32 0.075 20.27 0.075
    Starter 3.90 0.018 20.00 0.018
    Brown sugar 3.90 0.018 20.00 0.018
    Ground cinnamon* 0.61 0.003 0.76 0.003
    Ground cardamom† 0.05 0.000 0.07 0.000
    Sweet starter 58.11 0.215
    Totals 219.99 1.011 240.00 0.215 273.26 1.011
    Egg wash‡ As Needed
    Cookie topping As Needed
    Chocolate topping As Needed
    Dried figs, sliced** As Needed

    *1 teaspoon
    †¼ teaspoon
    ‡1 egg, 1 tablespoon heavy cream and a pinch of salt
    **1 cup

    COOKIE TOPPING CHOCOLATE TOPPING


    Total weight 0.420 kg Total weight 0.167 kg
    TOTAL FORMULA TOTAL FORMULA
    % Kilograms % Kilograms
    Sugar 100.00 0.150 Powdered sugar 100.00 0.114
    All purpose flour 95.00 0.143 Cocoa powder 20.00 0.023
    Butter* 75.00 0.113 Coconut oil, melted 13.00 0.015
    Vanilla† 0.30 0.000 Water, hot* 13.00 0.015
    Matcha powder‡ 9.00 0.014 Salt† 0.10 0.000
    Total 279.30 0.420 Total 146.10 0.167

    *A stick *can increase to 45gr, depending on desired thickness


    †A teaspoon †A pinch
    ‡Or 23gr of cacao powder, or ½ vanilla bean pod scraped

    Rosca de Reyes - February 2, 2021 - Morentin


    PROCESS–Rosca de reyes

    Preferment Sweet starter


    Mix Type of mixer Hand
    Time Until incorporated

    Ferment Time/temperature 5:00–8:00 at room temperature

    Final Dough
    Mix Type of mixer Stand mixer with paddle
    Hold back All purpose flour, spelt flour, cinnamon, cardamom,
    salt and butter
    Time Until fully mixed on speed 2–4
    Pre-mix Dry ingredients: all purpose flour, spelt flour,
    cinnamon, cardamom in a separate bowl
    Add Butter around the bowl of stand mixer, and dry
    ingredients
    Time 0:05 on speed 4 or until incorporated
    Rest 0:15
    Add Salt
    Time 0:20–0:30 on speed 4–6 with dough hook

    Ferment Time/temperature 5:00–6:00 at room temperature


    Fold 0:30, 1:00, 1:30 and 2:00
    Refrigerate Overnight

    Shape Rest 0:30 at room temperature


    Divide 150g for small, 325g for big
    Shape As demonstrated in class

    Proof Time/temperature 3:00–5:00 at room temperature

    Bake Finishing See process notes.


    Time/temperature 0:20–0:24 at 350°F. DIT 200°F
    Garnish See process notes.

    Process Notes

    PROCESS - FINISHING
    • About 1 hour before you plan to bake, brush the egg wash on top of the dough. Roll out the cookie
    topping on a floured surface until it is about ½ centimeter thick. Then using a bench knife cut pieces of
    cookie crust to top the rosca with. Place slices of dried figs on the dough.

    PROCESS - GARNISH
    • While cooling, using a spoon drizzle it with the chocolate topping.

    PROCESS - COOKIE TOPPING


    • Around one hour before baking mix all of the cookie topping ingredients in a bowl by hand until
    resembles cookie dough.
    • Wrap dough in plastic wrap until ready to use.

    PROCESS - CHOCOLATE TOPPING


    • Mix everything by hand just before taking the rosca out of the oven. Rosca de Reyes - February 2, 2021 - Morentin

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