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
Water -hot
0.100
Sugar
0.300
Total Weight: 0.400
Group A4
Ingredient
KG
Butter
0.500
0.500
Total Weight: 1.000
Group A5
Ingredient
KG
0.500
0.250
0.030
Total Weight: 0.780
  1. Blend all ingredients (A1) at low speed for 1min and continue at medium speed for 10mins.
  1. Add all ingredients (A2) and continue mixing on medium speed for 2mins. Let the dough sit for 60mins.
  1. For all ingredients (A3 & A4) – use hot water to melt the sugar then add into the butter and shortening. Whisk for 10mins.
  1. In a separate bowl, mix all ingredients (A5).
  2. Portioning the dough and proof at 40°c in room temperature for 60mins. Egg wash and baked at 180°c for 25mins then let it cool.
  3. Finally, inject the mix (A3 & A4) into the bread and it is ready to be served.
Display Conditions

Display Conditions

Ambient

Occasion

Occasion

Afternoon Tea, Summer

Finished Product

Finished Product

Ocassion Bread