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