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INGREDIENTS
Ingredients
Recipe
- FARINE FRANCAISE T55 3000g
- PRETZEL BLEND 600g
- Egg 300g
- Butter 180g
- Water 1650g
Topping
- white chocolate desired
HOW TO MAKE
Method
Recipe
- Mixing: Spiral, L4, H4
- Dough temperature: 26 degrees
- 1st Proofing: 5 min
- Dividing: 70g
- Bench time: 20 min
- Molding: put white chocolate in the batter
- 2nd Proofing: 30 degrees / 85%, 60 min
- Baking: 220/200, 10?12 min with cuts on top after egg wash
Topping
- eng TEst3
PRODUCTS
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