Recipe

• 1) Mixing L2M2 Butter H 5~7 Seaweed (Final dough temp 27 degree)
  2) 1st proofing at room temp for 40 min
  3) Dividing: 1.8kg
  4) Molding: Make flat dough on the pan
  5) Final Proofing: 40 min, 32 degree 80%
  6)Baking 25 min/190 degree