RecipeWe make difference SIB
Mixing ratio
Dough
- 00 type flour 1120g
- Carrot puree 420g
- Milk 280g
- Shortening 180g
- Egg 160g
- Instant Yeast 26g
- Bread Improver HM (High Moisture) 24g
- Vanila extract T 3g
- Sugar 200g
- Salt 14g
Cooking process
Dough
- 1. Mixing: L8 Shortening L10
2. First proofing: Room temp 60~ 70 min
3. Dividing : 50 g
4. Resting 10 min
5. Final proofing :35℃/ No Humidity, 80 min
6. Frying: 170℃, 4 min ( 2 min each side)
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