Dry yeast 20 g
Sugar 60 g
Salt 10 g
Fresh milk 200 g
Whole egg 1 b c
Vanilla 1 bean pod
Butter room temperature 100 g
--------------------------
Total g
Mixing time spiral 2 mins slow 7 mins fast
Dough temperature 27 28 c
Bulk fermentation 15 mins
Caver dough with plastic foil
Butter room temperature 100g
Powder sugar 100g
Add in the mixer and mix it 15 mins
Egg 3 pcs
Sugar 125g
Add in the mixer and mix when it is make fumy
We us around try 30 s-m and up 3 s-m
Brush round try with soft butter
Skill dough 350g
Roll Round the dough and but it in the round try
The first one caver the dough with butter cream
And caver butter cream egg fumy
Rest the dough to proof 40 mins
Baking temperature 200 c
Baking time 15 mins when it is a golden caller
Put wiped cream on top and sugar with cinnamon
Powder
Salah khamis altrhony
Bakery chef at four seasons hotel first and residence
Powder sugar 100g
Add in the mixer and mix it 15 mins
Egg 3 pcs
Sugar 125g
Add in the mixer and mix when it is make fumy
We us around try 30 s-m and up 3 s-m
Brush round try with soft butter
Skill dough 350g
Roll Round the dough and but it in the round try
The first one caver the dough with butter cream
And caver butter cream egg fumy
Rest the dough to proof 40 mins
Baking temperature 200 c
Baking time 15 mins when it is a golden caller
Put wiped cream on top and sugar with cinnamon
Powder
Salah khamis altrhony
Bakery chef at four seasons hotel first and residence
