Group A
Ingredient
KG
1.000
High Protein Flour
1.000
Yeast
0.040
Cold Water
1.280
Total Weight: 3.320
Total Weight: 0.332
- Add all the ingredients (A) into a spiral mixer by using hook.​
- Mix the dough at low speed for 4 mins, then increase to a high speed for an additional 6 mins or until the dough is fully developed then add in ingredient (A1) and mix at low speed 1 min.
- The desired dough temperature is 26°C - 28°C and let the dough rest for 8 - 10 mins.
- Scale the dough into 100gm each and mould into round.
- Shapes into an olive, 9 pcs per tray.
- Prove the dough at 36°C with 80% humidity for approximately 60 mins
- Bake at 220°C (Top heat) , 220°C (Bottom heat) and steam 1 time.
- Bake for approximately 15 mins or until fully cooked with golden brown color and it is ready to be served.
