details
Filling | Custard sheet with milk flavor |
feature | Wrap the sweet dough with milk-rich custard sheet, make it Japanese style toast bread with milk flavor |
bread type | custard sheet bread |
raw material name | % |
high gluten flour | 90 |
low gluten flour | 10 |
berry sugar | 15 |
salt | 1 |
margarine | 15 |
egg | 15 |
whole milk powder | 3 |
Fat-planting whipped cream | 8 |
Instant dry yeast | 1.5 |
Dough improver | 0.5 |
water | 48 |
raw material of Mexico crust | g |
low gluten flour | 100 |
granulated sugar | 80 |
margarine | 100 |
egg | 100 |
production processes·condition
mixing time L4 M3↓L3 M3 H1
dough temperature 27℃
first fermentation 60min
dough cooling 2℃ 2h
wrap and flatten 30% weight of dough 30% fold X 1time
second fermentation 35℃ 85% 70min
baking 180℃/200℃ 25min
Making method of mexico bread crust:
① Mix the egg and granulated sugar, add it into sifted low gluten flour and mix evenly.
① Add boiling melted margarine and mix evenly by 2 or 3 times.
shaping
① Fill 30% custard sheet with milk flavor into dough, fold 4 layers.
② Press dough to sheet with 30cm width and 10mm thickness
③ cut dough to 4.5mm*3mm, weight 160g. Put 3 pieces to mould.(Length 13.2cm, width 6.3cm, height 9cm )
④ After second fermentation, Sprinkle dough with 10g sweetened red bean, coat with 20g mexico paste, bake.
