Sponge

• - Mix L5
  - 1st proofing: 28 degree for 60 min

Dough

• 1. Mix L3H5
  2. 1st proofing: 30 min
  3. Dividing 400g
  4. Bench time: 5 min
  5. Moulding: flatten the dough and then spread filling and roll to each direction
  6. Final proofing: 32 degree for 50 min
  7. Baking: 190/180 degree for 50 min
  8. Brush butter just after baking and sprinkle the sugar
  9. After cool down, sprinkle the powder sugar and pack tightly

Filling

• Mix well