Group A1
Ingredient
KG
Bread Flour
1.000
Sugar
0.200
0.010
0.020
Water
0.400
Eggs
0.100
0.010
Total Weight: 1.740
Total Weight: 0.110
Group A3
Ingredient
KG
Cream Cheese
0.250
Sugar
0.075
Total Weight: 0.325
Group A4
Ingredient
KG
Almond Nibs
0.010
Total Weight: 0.010
- Blend all ingredients (A1) at low speed for 1min and continue at medium speed for 10min.
- Add all ingredients (A2) and continue mixing on medium speed for 2min.
- In another bowl, mix all ingredients (A3) on medium speed for 5mins or until evenly combined.
- Let the dough rest for 60mins before portioning 60gm. Stuff the mix (A3) into the dough and shape into oval and arrange it on thebaking tray.
- Let the dough proof at 40°c in room temperature for 60mins. Egg wash and sprinkle ingredient (A4) then baked at 180°c for 15 – 20min then let it cool.
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