Pecan Pie

Ingredients Kg Grams %
Flour 1 000 100
Exakt Zest 0 150 15
Yeast 0 100 10
Egg 0 100 10
Water 0 480 48
Pastry Margarine 0 700 70

Method:

  • Mix flour, Exakt Zest, yeast, egg and water on slow speed for 4 minutes, then 1 minutes on fast speed using spiral mixer
  • Allow to rest for 5 minutes
  • Roll out dough to a rectangle and encase the pastry margarine
  • Give 3 x ½ turns resting for 15 minutes between each turn
  • Pin out to a thickness of 2mm (40 x 30cm)
  • Cover half the pastry with the prepared filling (Cake crumb and maple syrup and mix to a creamy texture)
  • Fold the remaining half of pastry over the filling
  • Cut strips 25mm wide and twist both ends and form into a ring
  • Place into a round tin (150cm) and place broken pecan nuts on top
  • Prove for: 45 minutes +/-
  • Prove temperature 30°C, relative humidity: 80%
  • Bake at: 220°C
  • Bake time: fresh - 12-15 minutes +/- frozen - 12-20 minutes +/-
  • Brush with Paletta and pipe with white icing immediately after baking