RecipeWe make difference SIB
INGREDIENTS
Ingredients
Sponge
- FARINE FRANCAISE T55 g
- Milk g
- Instant yeast g
Dough
- Sponge 1097.5g
- FARINE FRANCAISE T55 330g
- Butter 400g
- sugar 120g
- salt 20g
- Lemon Resin 5g
- Vanila paste with seed 5g
- Rhum 20g
HOW TO MAKE
Method
Sponge
- - Mix L5
- - 1st proofing: 28 degree for 60 min
Dough
- Mix L3H5
- 1st proofing: 30 min
- Dividing 400g
- Bench time: 5 min
- Moulding: flatten the dough and then spread filling and roll to each direction
- Final proofing: 32 degree for 50 min
- Baking: 190/180 degree for 50 min
- Brush butter just after baking and sprinkle the sugar
- After cool down, sprinkle the powder sugar and pack tightly
Filling
- Mix well
PRODUCTS
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