Group A1
Ingredient
KG
1.000
Eggs
0.090
0.015
Water
0.340
Total Weight: 1.445
Total Weight: 0.030
Total Weight: 0.000
- Mix A1 at low speed for 3 minutes then on high speed for 5 minutes.
- Divide dough into 80g each.
- Apply A2 ingredient into the dough.
- Make it round and cut as picture attached.
- Proof at 38°c ; 85% humidity for 90 minutes then apply A3 ingredient on the dough's surface.
- Bake at 210°c (top heat) and 180°c (bottom heat) for 8 minutes and it is ready to be served.
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