Mixing

• 1. Add powdere ingredients and mix well
  2. Dissolve yeast in milk (20-30°C), add frozen eggs (room temperature), mix well, and add pomade lactic butter to make a lump of dough
  3. Final dough temp: 28°C
  4. 1st proofing: 60 min at room temp
  5. Dividing: 160g*3
  6. Rest: 5?10 min at room temp
  7. Molding: Spread out round and long, cover with sugar (white sugar + brown sugar = 1:1) and flaten
  8. 2st proofing: 28~30 degrees / 75%, 45 min >> Pearl sugar topping
  9. Baking: 225/190 - 12 min

Topping