INGREDIENT
Storage temperature: Refrigerator temperature (25-35°C)
Shelf life: 3 days
- Mix Flour: Mix all ingredients 4 minutes slow 3 minutes fast until dough is ready
- Dough Temperature: 27ᵒC
- 1st Resting: 20 minutes, divide the dough into 30g, roll into balls
- 2nd Resting: 15 minutes
- Shaping: Pack of 40g filling, roll in breadcrumbs
- Final resting: 60-70 minutes, temperature 30ᵒC, humidity 80%
Complexity level:
- Total weight of the flour: 1805 gr
- Total recipe weight:4355 gr
- Weight of each cake: 70 gr
- Weighs 30 gr per 1 flour
- Quantity: 60 pieces
