How to make a Sandwich

Ingredients

g
Flour 1000
Salt 5
Egg 100
Sugar 100
Milk powder 30
Water 420
Yeast 15
S500 Melting* 10
Butter 50

Working method
  • Mixing (spiral): 3 mins slow speed, 7 mins fast speed.
  • Dough temperature: 26-28°C.
  • Bulk fermentation: 10 mins.
  • Scale: 230g x 2pcs
  • Intermediate proof: 10 minutes.
  • Make up Mould round and cylinder shape and give 4pcs panning
  • Final fermentation: 60~90 mins at 30-35°C, 80% RH.
  • Baking Temperature: 180°C Top heat, 170ºC Bottom heat
  • Baking Time: 25 mins