RecipeWe make difference SIB
Mixing ratio
Recipe
- Bread flour 1000g
- Korean Purple sweet potato puree 150g
- Sweet potato custard 50g
- Sugar 40g
- Salt 20g
- Shortening 30g
- Skimmed Milk powder 20g
- Instant Yeast 15g
- Bread Improver Excel 20g
- Water 550g
Cooking process
Recipe
- 1. Mixing L2M3 FAT L2M3H8 Dough Temp 27 degree
2. 1st proofing : 2 hours ( punch after 1.5 hour)
3. Dividing
4. Bench time 15 min
5. Molding
6. Final Proofing: 40 min, 38℃, 85% RH
7. Bake 35 min, 190 degree
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