Baker-Pastry chef

Girella catalana

62 pieces

With the water, yeast and flour, form a poolish, leaving it to rise at 22 °C for 1 to 1 and 1/2 hours, in any case until the initial volume doubles in size.

Knead the poolish with the water, powdered milk, flour and remaining yeast, for 5-6 minutes, then add the salt and flour and finish kneading. Total kneading time: 13 minutes. Kneading temperature 22 °C.
Spread the dough mixture across a 60 x 40 baking tray and place in the fridge overnight at +4 °C.
The following day, remove the butter from the fridge, leave at room temperature for a period of time ranging from 15 minutes in the summer up to 60 minutes in the winter, then laminate it at 7-8 mm in thickness.
Roll out the dough mixture, lengthening and widening it, until it's one third bigger in size than the measure of butter.
Position, starting from one side of the butter, thus leaving a piece of dough free.
Fold the free piece of dough over the butter, and then the remaining piece of dough over the butter, thus creating a fold of three manually.
Laminate the dough by creating two folds of three turns. Then leave to rest in the fridge for 20 minutes.
Laminate the dough at 2.5 mm in thickness, forming a large rectangle of 53 cm.
Spread 520 g of lemon and cinnamon cream across it.
Roll the dough into a thin layer, stand in the fridge at 4 °C for around 20 minutes, then cut out circular shapes of 2 cm in thickness.
Place into flexipan moulds measuring 12 cm in diameter and leave to rise for 2 hours at 27 °C.
Cook at 175 °C for 19 minutes with the valve in a closed position.

Mix all the ingredients together, using softened butter so the mixture is spreadable.

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