RecipeWe make difference SIB
Mixing ratio
Dough
- Bread flour 980g
- water 670g
- Instant yeast 10g
- Butter 80g
- sugar 80g
- salt 20g
- bread improver 2g
- Hoji tea powder 20g
Injection cream
Cooking process
Dough
- 1. MIXING: L3H3 Butter L2H2 ( Final dough temp= 27 degree)
2. First proofing: 50 min
3. Dividing 70 g
4. Bench time: 20 min
5. Fill 30 grams of filling and panning
6. Final proofing : 35°C 80% for 50min
7. Baking : 190/200°C for 15min
Filling
Injection cream
- - Dissolve sugar + Hojicha into cream
- Whisk DB cooking cream
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