Caramel friand (yeast raised)

Dough

1. Sponge : Disperse Yeast in 40 degree water and mix flour, sugar, egg A at low speed for 2 min
2. 1st proofing time: 1 hour , 35 degree
3. Dough: to the sponge, Mix salt, egg B at slow speed for 1 min and then add butter (45 degree) for mixing 3 min at low speed.
4. Panning at Savarin moulds
5. Final proofing: 45 min, 35 degree, 40%
6. Topping the pearl sugar.
7. Baking: 220 degree for 10~ 15 min

Filling

1. Release Friand from the savarin moulds and fill Caramel paste into the hole in the middle