Recipe

• 1) Mixing 160g of water+100g of sugar+ all other ingredients
  L4H5 -> Add water 40g ,Sugar 100g -> L1H2 -> 1/3 of Lard -> L1H1 -> 1/3 of Lard - L1H1 -> 1/3 of Lard -L1
  2) 1st proofing: 70 min at room temp
  3) Dividing 60g
  4) Resting 10min
  5) Moulding in oval shape
  6) Final proofing 30℃,80%, 60min
  7) Baking: Eggwash and 190/180℃, 13 min
  8) After cooling ,syrup brushing