Recipe Carrot cones
Ingredients
- 325g Macphie Superdough
- 1kg strong bread flour
- 75g yeast
- 500g water
- Orange food colouring
- Macphie Plant-based Glaze
Method
Place all ingredients into a spiral mixer and mix for 3 minutes on slow speed and 3½ minutes on fast speed, ensuring dough is fully developed.
Split dough into 1800g, knead and rest for 5 mins.
Pin out on BDM into small balls.
Roll out into a long rope and wrap around a greased cream horn cone.
Prove the bread at 38°C/90% relative humidity for 40-45 minutes.
Glaze with Macphie Plant-based Glaze and bake for 12-15 minutes at 200°C.
Once cool remove cone moulds and fill with desired filling.
