Total Weight: 2.012
Group B
Ingredient
KG
Butter
0.580
Total Weight: 0.580
Group C
Ingredient
KG
Butter
0.250
Sugar
0.250
Cinnamon Powder
0.020
Cake Flour
0.030
Salt
0.001
Total Weight: 0.551
Group D
Ingredient
KG
Raisin (pre-soak)
0.400
Total Weight: 0.400
- Mix G1 in slow speed 3 minutes and high speed for 5 minutes.
- Rest dough into freezer for 2 hours.
- Lamination with G2 single fold 3 times.
- Rest dough into freezer for 1 hour.
- Sheet dough until 3 mm.
- Mix G3 until mix well and keep into chiller 30 minutes.
- Apply G3, G4 into dough and roll it.
- Cut dough 4cm.
- Proofing 32°C 85% humidity for 90min – 100min.
- Baking 210°C top 180°C bottom for 25 minutes.
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