Seeds & Grains - Canape’s

Ms. Prinan Anekrattanasin (Chef Prinan)
Ms. Prinan Anekrattanasin (Chef Prinan)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
100 Canape’s
00h 03
00h 50

Preparation Time: 3 minutes

Proofing and Resting Time: 100 minutes

Baking Time: 50 minutes

Outcome: 100 Canape’s

 

 

Tools needed: Mixer including bowl, Kitchen scale, baking tray, Aluminium foil and 3 ice cubes.

Click Here For Bread Machine Recipe

Ingredients and Method

Ingredients

  • 500 g Seeds and Grains
  • 25 g Cane sugar, brown
  • 15 g Cane sugar syrup
  • 11 g Salt
  • 420 ml Water, approx.

Method

  1. Mix all Ingredients for 3-5 minutes slow. We recommend using cold water to keep the dough temperature at max. 26° C.
  2. Scale the dough into 450 grams pieces.
  3. Roll the dough out to a cylinder of 50 cm in length. Wrap the dough in greased aluminium foil. Place onto a baking tray.
  4. Allow the dough to final proof for 100 – 120 minutes.
  5. The Oven should have a temperature of 180 ° C when you put the Canape’s in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect.
  6. After approximately 5 minutes of baking please decrease the temperature to 150° C and bake the Canape’s for 50 – 60 minutes or a core temperature 98° C.
  7. Once cooled, unwrap from the aluminium foil and slice to 1cm thick.
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