Impastare in planetaria per circa 2 minuti a bassa velocità farina, sale, zucchero semolato, zucchero invertito, lievito, acqua e latte, quindi aggiungere Olva ®Thermo Pastry MB precedentemente raffreddata a cubettata e continuare ad impastare per circa 6 minuti a velocità media. La temperatura finale dell’impasto non dovrà superare i 24°C. Coprire l’impasto con un telo e far riposare per 30 minuti a temperatura ambiente, quindi riporlo in congelatore per 45 minuti e infine in frigorifero per tutta la notte.
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