Dough

• 1. Mix ( Spiral mixer) L3H3 Butter L2H2 (Final dough temp 27 degree)
  2. 1st proofing : 50 min
  3. Dividing 70 grams
  4. Bench time: 20 min
  5. Molding: Fill Dark chocolate filling 30 grams and panning
  6. Final proofing :35°C,80% for 50 min
  7. Baking: 190/200°C for15 min
  8. There will be big hole inside of the cube bread and inject with ganache cream
  

Filling before baking

Injection cream