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INGREDIENTS
Ingredients
Recipe
- Bread flour 1000g
- Korean Purple sweet potato puree 150g
- Sweet potato custard 50g
- Sugar 40g
- Salt 20g
- Shortening 30g
- Skimmed Milk powder 20g
- Instant Yeast 15g
- Bread Improver Excel 20g
- Water 550g
HOW TO MAKE
Method
Recipe
- Mixing L2M3 FAT L2M3H8 Dough Temp 27 degree
- 1st proofing : 2 hours ( punch after 1.5 hour)
- Dividing
- Bench time 15 min
- Molding
- Final Proofing: 40 min, 38℃, 85% RH
- Bake 35 min, 190 degree
PRODUCTS
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