RecipeWe make difference SIB
Mixing ratio
Recipe
- FARINE FRANCAISE T55 1000g
- Sugar 12g
- Salt 2g
- Egg 15g
- Milk 40g
- Butter 20g
- Instant Yeast 2g
- Vanila extract T 0.8g
Topping Butter
- Butter 120g
- Brown Sugar 12g
Topping
- Dairy cream 55g
- Sugar 55g
- Semi Candied Half cherry 28개g
- Semi candied apple wedge cut 28개g
- Semi candied fig halk cut 28개g
Cooking process
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 place the semi candied fruit on top.
7. Baking: 200℃, 18min
8. Brush the dairy cream after baking and then topping sugar
Topping Butter
- 1. Mix softened butter + Brown sugar
Topping
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