RecipeWe make difference SIB
INGREDIENTS
Ingredients
Dough
- 00 type flour 1120g
- Carrot puree 420g
- Milk 280g
- Shortening 180g
- Egg 160g
- Instant Yeast 26g
- Bread Improver HM (High Moisture) 24g
- Vanila extract T 3g
- Sugar 200g
- Salt 14g
HOW TO MAKE
Method
Dough
- Mixing: L8 Shortening L10
- First proofing: Room temp 60~ 70 min
- Dividing : 50 g
- Resting 10 min
- Final proofing :35℃/ No Humidity, 80 min
- Frying: 170℃, 4 min ( 2 min each side)
PRODUCTS
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