That is my first follow batch for my second viennoiserie product, coconut glazed black rice ache Suisse. It is mainly croissant dough, with sample made out of sliced dough. It is bicolor dough, the second dough is black rice dough. As a substitute of taking little bit of essential dough and knead it with rice flour like my earlier chocolate croissants, I made a complete new dough, simply because I hate kneading lol.
The filling is steamed black rice pound cake, an Indonesian basic of tea desserts. It is gluten free by default, and simply the nice outdated ratio of pound cake, besides I lower sugar by half, for the reason that pastries themselves have already got candy glaze. The retained moisture from steaming allowed me to chop sugar with out worrying about moisture (I remoted the cake pan from steaming moisture by wrapping the cake pan in cling wrap). I did reversed creaming methodology (creaming the flour as a substitute of creaming the eggs). The concept is to stop the flour from sinking (as a result of fats floats on water). I steamed it so it would not dry out throughout baking.
The concept of cake filling got here from me being annoyed about pastry cream filling of ache suisse that at all times leaked throughout baking, and likewise impressed by brownie crammed ache au chocolat I noticed on youtube. So why not black rice cake, I assumed.
I nonetheless battle with crumb aesthetic in terms of ache Suisse. There may be appreciable period of time at room temperature wanted to do dough make up, and that is the weak hyperlink if utilizing freezer methodology for ache suisse (cannot wait to have dough sheeter!)
If you happen to really feel like attempting, decrease the higher burner by 20 °C than you’d with croissants, for the reason that ridges are simpler to burn.
Fixes I’d do within the subsequent follow batch:
- much less cake portioning (and thinner slices, the portioning was a bit off)
- do 3+4 lamination as a substitute of 4+4 (the principle dough mainly sandwiched between one other doughs, prolly acquired too squished throughout ultimate roll)
- after dough make up, I’d freeze for 45 minutes to cease fermentation, then transfer to fridge and test each half-hour whether or not it is chilly sufficient however nonetheless pliable.
- I positively will put extra black rice in second dough, the colour was not darkish sufficient.
- I’d change the order of layers from ridges-main dough-rice dough to ridges-rice dough-main dough
Greatest regards,
Jay
