RecipeWe make difference SIB
Mixing ratio
- 1000g
- 80g
- 18g
- 12g
- 50g
- 150g
- 440g
- 300g
- 150g
- 100g
- 770g
- 423g
- Premium Red bean paste 700g
- Q MOCHI BALL (STRETCH) 77ea
- 150 g
- 220 g
- WHEAT FLOUR T65 TRADITION "LA SAUVAGE" 1000g
- SAF INSTANT YEAST RED 3g
- 670g
- 20g
- 150g
- 195g
- MOUNT GAY GELIFIED RUM 50% 1.5g
- VANIFLOR 200 1.5g
- 75g
- 45g
- 15g
- 15g
- Orange zest 15g
Cooking process
- Dough Divide: 35g
Filling 1: Stretch Mochi Ball*1
Filling 2: Red Bean 10g
L5H6↓L3H1
dough temp: 26°C
Fermentation 20 minute
one bread for each person.
for 260 serving, please prepare 3 times of ingredients.
- L8H1
Fermentation: 2H, punch.
Chill 4degree overnight.
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