RecipeWe make difference SIB
Mixing ratio
Recipe
- FARINE FRANCAISE T55 900g
- Herb Base mix (Savory spice for bread) 70g
- Baking Powder EP ( Odorless) 60g
- Fullcream milk powder 60g
- Salt 10g
- Sugar 60g
- Butter 120g
- Water 670g
- ham 100g
- Chive 40g
- Toasted Garlic 20g
Cooking process
Recipe
- -Blend the powdered ingredients L1M2
-Add water and mix by hand to avoid gluten forming.
-Rest 15 min
-Laminate 3 by 3
-Flaten in 1 cm thickness and then cut in 4 cm X 4 cm
-Baking 190/150 degree for 20 min
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