Dough

• 1) Mix L2M2 Butter L2M3 Fruit H 1 ( final dough temp 26 degree)
  2) 1st proofing 30 min
  3) Divide : 200 g
  4) Bench time: 15 min
  5) Moulding: mold in oval shape and spread bread topping ( 50 g)
  5) Final proofing: 40 min/36 degree ,75%
  6) Baking at 190 degree for 20 min
  
  

Bread topping

• 1)Whisk sugar powder, butter, egg till creaming
  2) Add 4 seed bread mix , Rhum resin and blend lightly.
  
  *Sprinkle 2g for each stick