Salted Caramel Roll

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Working Method

Complexity level:

Mixing spiral	Mix all ingredients except shortening. Mix at slow speed for 3-5 mins; fast speed for 4-6 mins until gluten is formed. Add in shortening and mix until well combined.
Dough temperature	27°C
Bulk fermentation	30 mins
Intermediate proof	20 mins, after that, flatten dough and keep in freezer for 30 mins.

Make up	Sheet out the dough to 2.5mm, spread Cremfil Salted Caramel and sprinkle Smoobees Caramel Flavoured. Roll down the dough and cut out portion of 100g each. Place each portion in a paper cup and on a tray.
Final fermentation	Sheet out the dough to 2.5mm, spread Cremfil Salted Caramel and sprinkle Smoobees Caramel Flavoured. Roll down the dough and cut out portion of 100g each. Place each portion in a paper cup and on a tray.

Oven temperature	Top 210°C bottom 180°C
Baking time	±10 mins