Group A1
Ingredient
KG
All-Purpose Flour
0.300
0.105
Water
0.135
Icing sugar
-
Total Weight: 0.540
Total Weight: 0.300
Total Weight: 0.000
- Mix all ingredients (A1) at low speed for 1min then mix at medium speed for 3 – 4mins until evenly mix.
- Wrap it and keep in the chiller for 30mins.
- Mix all ingredients (A2) at low speed for 1min then mix at medium speed for 3 – 4mins until evenly mix.
- Wrap it and keep in the chiller for 10mins.
- Divide A1 dough into 40g each and divide G2 dough into 15g each.
- Using A1 to cover A2 and make it into round shape.
- Using rolling pin to roll it until long and flat.
- Apply ingredient (A3) into the middle (filling depends how much you prefer) and cover a side.
- Brush egg yolk onto the surface 2 times.
- Bake at 200°c (top) 190°c (bottom) for 25 – 30mins and it is ready to be served.
