Recipe

• 1. Mixing: L3 by Beater
  2. 1st proofing: 20 min at room temp
  3. Dividing: 800g
  4. Panning: ( 250 x 370 )
  5. Final Proofing: 35℃, 80%, 50 min
  6. Docking: Pipe butter topping into the hole of docking ( total 120g) and pipe topping cream on top.
  7. Sprinkle Streusel (200grams)
  8. Baking: 200℃, 18min
  9. Sprinkle the sugar after baking

Butter Topping

• -Mix softened butter + Brown sugar

Topping cream

• Pipe the each cream on the top of the dough

Streusel

• 1. Beat the softened butter with sugar, salt, vanila extract at high speed
  2. Add Cake flour, Almond powder and mix lightly