RecipeWe make difference SIB
INGREDIENTS
Ingredients
Dough
- Wheat flour(bread) 500g
- 4 Seed bread Mix 500g
- Instant yeast 17g
- Brown sugar 120g
- Butter 100g
- Bread Improver Excel 10g
- Salt 2g
- Infused&Dried Wild Blueberry 50g
- DRIED CRANBERRY 50g
- Water 520g
Bread topping
- Ultra fine sugar powder ( No starch) 110g
- Butter 110g
- Egg 90g
- 4 Seed bread Mix 170g
- Rhum Resin 8g
HOW TO MAKE
Method
Dough
- Mix L2M2 Butter L2M3 Fruit H 1 ( final dough temp 26 degree)
- 1st proofing 30 min
- Divide : 200 g
- Bench time: 15 min
- Moulding: mold in oval shape and spread bread topping ( 50 g)
- Final proofing: 40 min/36 degree ,75%
- Baking at 190 degree for 20 min
Bread topping
- Whisk sugar powder, butter, egg till creaming
- Add 4 seed bread mix , Rhum resin and blend lightly.
- *Sprinkle 2g for each stick
PRODUCTS
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