Storage temperature: Refrigerator temperature (25-35°C)
Shelf life: 2 days
- Mix Flour Mix all ingredients (except butter) until all ingredients are melted, then add butter and mix until dough is ready
- 1st Resting 10-15 minutes, divide the dough 50g, roll into balls
- 2nd Resting 10-15 minutes
- Shaping Roll into a mold or baking tray
- Final resting 50-60 minutes, temperature 30ᵒC, humidity 80%
- Decoration: Brush eggs on the surface, sprinkle with seaweed and and decorate mayonnaise pump
Temperature: 180°C-200°C
Time: 14-16 Minutes
Complexity level:
- Total weight of the flour: 1817 gr
- Total recipe weight: 1987 gr
- Weight of each cake: 55 gr
- Weighs 50 grams per 1 flour
- Quantity: 36 pieces