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Quick & easy (production)
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Comfort Foods
Bringing the nostalgic from the South African heritage and flavor, with AMA KIP KIP, rainbow pop corn, Igwinya and Callebaut W2 & Rooibos.Bringing the nostalgic from the South African heritage and flavor, with AMA KIP KIP, rainbow pop corn, Igwinya and Callebaut W2 & Rooibos.Bringing the nostalgic from the South African heritage and flavor, with AMA KIP KIP, rainbow pop corn, Igwinya and Calle...
- Shelf life:
- 1day
- Conservation:
- Ambient
Containing: 3 Components
Magwinya Vetkoek Recipe
Ingredients: Magwinya Vetkoek Recipe
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1000 gflour
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100 gSugar (A)
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5 gsalt
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800 gLuke warm Water
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10 gyeast
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gOil For Frying
Preparation: Magwinya Vetkoek Recipe
- To start, add all dry ingredients to your stand mixer bowl or a large mixing bowl.
- Add your active yeast mixed with water.
METHOD #1 KNEADING WITH A STAND MIXER
- Mix for two minutes to finish combining ingredients, then cover with a moist towel or plastic wrap and
- Allow to stand for 20 minutes.
- Knead the dough on medium speed for 7 minutes or until the dough is smooth, slaps the sides of the
- Bowl, and passes the windowpane test.
- Note: knead for 3 minutes, allow the gluten to form for 10 minutes then finish the kneading
- Process.
METHOD #2 KNEADING BY HAND:
- Mix ingredients for 3 minutes then cover with a moist towel, bowl, or plastic wrap and allow to stand for
- 20 minutes. Knead for about 15 minutes.
- Then lastly make sure the dough proves for an hour or until double in size.
- Then portion on a floured surface, portion 30-50g.
- Heat your oil while waiting on the dough to prove and portioning.
Tools
- Piping Bag
- Mixing bowl (s)
- Scale
- Spatula(s)
- Pot
- Stand Mixer
- Baking Tray
- Induction stove
Rooibos Ganache
Ingredients: Rooibos Ganache
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200 gliquid whipping cream
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25 gglucose
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3 bag(s)Rooibos Tea bags
Preparation: Rooibos Ganache
- bring the cream, tea and glucose to boil.
- remove from the heat and let cool down to 85ºc squize and remove tea bags.
- put the chocolate in the thermomix and pour the hot liquid over while blending.
- cool down and pipe as desired.
W2 AMA KIP KIP
Ingredients: W2 AMA KIP KIP
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50 gcocoa butter
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gCLR-22174
Preparation: W2 AMA KIP KIP
- Melt together the chocolate, cocoa butter and Mona-Lisa flower coloring.
- temper your chocolate color to 29 C as per normal white chocolate working temperature.
- Pour the chocolate in a bowl with about 100g popcorn, fold chocolate and popcorn to ensure popcorn in covered place on a baking sheet till crystalized and ready for assembling.
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