Group A
Ingredient
KG
Bread Flour
1.000
Sugar
0.080
Yeast
0.013
Salt
0.018
0.005
0.040
0.010
Cold Water
0.560
Total Weight: 1.726
Group B
Ingredient
KG
Sugar
0.050
Milk
0.050
Eggs
0.050
Butter
0.050
Coconut Desiccated
0.100
Total Weight: 0.300
- Mix GA slow speed for 3min, fast speed for 5 – 6mins until gluten develop.​
- Divide dough 80g x 3pcs.​
- Mix GB until well and keep into chiller for 2 hours.​
- Roll dough until long and fill in Coconut filling 30g.​
- Roll up 3pcs of the dough and twist it as desired shape.​
- Put into baking mould.​
- Apply crumble on surface.​
- Proofing 36°C 85% humidity for 90 – 100 mins
- Baking 190°C top and 200°C bottom for 25 mins
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