Cube pan bread- Berry filling

Dough

1. Mix ( Spiral mixer) L3H3 Butter L2H2 (Final dough temp 27 degree)
2. 1st proofing : 50 min
3. Dividing 70 grams
4. Bench time: 20 min
5. Molding: Fill Premium berry filling 30 grams and panning
6. Final proofing :35°C,80%, 50 min
7. Baking: 190/200°C for 15 min
8. There will be big hole inside of the cube bread and inject with Raspberry cream

Injection Raspberry Cream

1. - Whisk Everwhip AS and then fold raspberry jam
2. - Inject 30g cream into the hole of the bread

Filling before baking