RecipeWe make difference SIB
Mixing ratio
- 1ea
- Q MOCHI CUBE (A) (BROWN SUGAR) 400g
- 1150g
- 70g
- LUKE 1kg Cream Cheese 500g
- Compound cream DB Cooking 260g
- 100g
- Egg 200g
- Cake flour 20g
Cooking process
- Final Dough Temp:24℃
Basic Fermentaion: 15 mins
chill 6℃ for at least 14Hours
Pastry dough sheet to 2.5mm, cut 15*20cm/dough.
Put the dough into mold, and put Brown Sugar Mochi cube, then squeeze Basque Filling 50g
quantity made: 20 bread
one bread cut into 4 pieces
for 260 tasting serving:
please prepare 4 times of ingredients
divide dough: 120g
convention oven: 165℃
Related products