Group A
Ingredient
KG
1.000
Bread Flour
2.000
0.060
Water
1.400
0.200
Total Weight: 4.660
Group B
Ingredient
KG
0.550
Eggs
0.450
0.030
Water
0.125
Oil
0.125
Total Weight: 1.280
- Mix all ingredients (A) into spiral mixer and mix at low speed for 2mins then high speed for 6mins.
- Divide dough 200g, roll it and put into a sandwich bread mold.
- Proofing 35°c at 85% humidity for 80mins.
- Mix ingredients (B) except oil at low speed for 1min then high speed for 2mins.
- Add on oil and mix at low speed for 1min.
- Apply ingredients (B) 300gm on top of dough.
- Bake 200°c (top & bottom) for 43mins and it is ready to be served.
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