Salted Caramel Iced Scrolls

Makes approximately 60 scrolls (at 157 grams each)

Ingredients

• 5kg Flour

• 30g Yeast

• 300g AB Mauri Soft Improver water (variable)

• 1.25kg Barker’s Professional Salted Caramel Classic Creme

Method

1. Place all ingredients, except Barker’s Professional Salted Caramel Classic Creme, into a spiral mixer. Mix until thoroughly developed. Scale into 2.5kg heads. Cover and rest for 10 minutes.

2. Roll out each head into a rectangular shape (approximately 90 cms x 60 cms). Cover with 330g of Barker’s Professional Salted Caramel Classic Creme.

3. Roll into a tight Swiss roll and cut 3 fingers wide (each scroll will be approximately 157g). Place in a deep-sided tray and prove for about 40 to 45 minutes.

4. Bake at 180 degrees Celsius for approximately 26 to 28 minutes.

5. Mix 400g of Barker’s Professional Salted Caramel Classic Creme through 1.7kg of soft icing. When scrolls are completely cool, and using a piping bag fitted with a medium star-shaped nozzle, pipe 35g of Salted Caramel Icing in a flat, circular rosette. Decorate with 3g of Go Bake Mix O Lot - Chocolate Lover.

This Recipe Uses