RecipeWe make difference SIB
Mixing ratio
Recipe
- 00 type flour 1082g
- Milk 524g
- Egg 300g
- Butter 180g
- LIQUID SOUR PLUS 112g
- Instant Yeast 26g
- Bread Improver HM (High Moisture) 24g
- Vanila extract T 3g
- sugar 200g
- salt 14g
Cooking process
Recipe
- 1. Mixing : L8 Butter L10
2. 1st proofing: 60 min at room temp
3. Dividing: 50g
4. Bench time: 10 min
5. Molding in Oval shape
6. Final proofing 60 min No humidity, 35 ℃
7. Frying; 2 min+ 2 min(2 min each side) 170℃
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