Group A
Ingredient
KG
1.000
0.016
0.003
Water
0.340
Eggs
0.100
Total Weight: 1.459
Total Weight: 0.030
Group B
Ingredient
KG
0.100
Icing sugar
0.100
Eggs
0.100
Cake Flour
0.100
0.012
Total Weight: 0.412
- Mix all ingredients (A) at low speed for 3mins, then on high speed for 5 – 6mins until gluten develop.
- Add on ingredient (A2) at low speed for 1min the high speed for 2mins.
- Divide dough into 60g each.
- Make the cut dough into round shape.
- Proofing at 36°c 85% humidity for 90 – 100mins.
- Mix all ingredients (B) until evenly mix.
- Pipe topping (B) on the dough surface.
- Bake 200°c (top heat) 180°c (bottom heat) for 10 – 12mins and it is ready to be served.
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