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
Group A2
Ingredient
KG
0.100
0.010
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
  1. Blend all ingredients (A1) at low speed for 1min and continue at medium speed for 10min.
  1. Add all ingredients (A2) and continue mixing on medium speed for 2min.
  2. In another bowl, mix all ingredients (A3) on medium speed for 5mins or until evenly combined.
  3. 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.
  1. 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.
Display Conditions

Display Conditions

Ambient

Occasion

Occasion

Afternoon Tea, Summer

Finished Product

Finished Product

Ocassion Bread