Bread

• 1. put all the ingredients in a mixing bowl,
  low speed : 5min
  medium speed : 8min
  2. 1st fermentaion : 40min , Room temperature
  3. divied 80g, roll
  4. rest 20min at room temperature
  5. roll it and panning
  6. 2nd fermentation : 32 degree, 72% , 20min
  7. baking : 170degree for 7~8min

Cream

• 1. whip cream and sugar
  2. mix mascarpone and cream patissier together
  3. add yuju puree to 2. mixture.
  4. mix with whiped cream