Description
soft bread with blueberries, strawberries and milk, a leisure time in the afternoon
Main Material
Sugar infused dried wild blueberry, sugar infused dried strawberry, strawberry dices
| Material | Proportion | Material | Proportion |
|---|---|---|---|
| （％） | （％） | ||
| Bread Flour | 80.0 | Cake Flour | 20.0 |
| Sugar | 24.0 | Salt | 1.2 |
| skimmed milk powder | 3.0 | concentrated milk | 10.0 |
| Egg | 18.0 | acidified milk | 3.0 |
| Fresh yeast | 5.0 | Bread SP powder | 0.1 |
| Butter(Margarine) | 12.0 | Water | 36.0 |
| butter sheet | 60.0 | Sugar infused dried wild blueberry | 20.0 |
| strawberry dices | 20.0 | ||
| ※All berries soak in warm water for a while, then set. | |||
| 〈 syrup〉 | |||
| Water | 100.0 | Fine Sugar | 25.0 |
| Rum | 2 | ||
| ※Warm up the mixed water and sugar, until sugar completely dissolved. Adding Rum after the mixture cool down. | |||
| Method |
|---|
| 1.Mixing and stirring L3 M2 ↓ L2 M6 |
| 2.26℃Temperature for Mixing |
| 3.The first ferment time: 30 minutes |
|
4.Slice the dough to 3 sheets, and put Sugar infused dried Wild Blueberry and Strawberry. Fold 3 sheets as 1 dough, about 7mm height. Fold 3 dough together, keep frozen for 1hour cut for 4cm×12cm （about 200g） put into the mold |
| 5.baking at 38℃, Moisuture:80%, time: 60 mints |
|
6.Finishing 190/210℃ 14minutes put syrup on the top after finishing ke again for 1 minutes Finishing |
Catalog
Chocolate & Prune Cake
Lemon blend
Strawberry pudding
