RecipeWe make difference SIB
Mixing ratio
- Bread flour 1000g
- 80g
- 18g
- 12g
- 50g
- Milk 150g
- Water 440g
- Yudane 300g
- Old dough 150g
- 100g
- 300g
- 210g
- 300g
- Pumpkin Paste (retort) 100g
- 200g
- Instant CUSTARD MIX M 40g
- 90g
- 45g
- Compound cream DB Cooking 135g
- Cheddar cheese slice 60g
- 20g
- WHEAT FLOUR T65 TRADITION "LA SAUVAGE" 1000g
- SAF INSTANT YEAST RED 3g
- 670g
- 20g
- 150g
- 220g
Cooking process
- L5H6↓L3H1
Final dough temp:26℃
Basic Fermentation: 20 mins
Filled with fillings and make the dough rope shape.
Take 2 ropes and make into a plait. Then put into a round loaf mold.
Final Fermentation 80 mins.
Convention oven 165℃*27 mins
Cut the bread 4cm thickness.
Spread cheese sauce 25g , then rebake 250℃ for 6~7 minutes
Qantity made: 20
one bread cut into 6 pieces
For 260 people serving, please prepare 3 tims ingredients
- L8H1
Fermentation: 2H, punch.
Chill 4degree overnight.
Related products