INGREDIENT
Storage temperature: Refrigerator temperature (25-35°C)
Shelf life: 3 days
- Mix Flour Mix all ingredients except water 2 until dough make a bond, then add water 2 and mix until until dough is ready
- Dough Temperature 25°C
- 1st Resting 60-90 minutes, depending on room temperature and incubation dough
- Divide dough, shaping Sprinkle powder on the non-stick surface, spread evenly dough block and cut 10X20cm
- Final resting 30-40 minutes, incubation temperature 30°C, humidity 80%
Temperature: 230°C, steam water
Time: 20-25 minutes
Complexity level:
- Total weight of the flour: 1910 gr
- Total recipe weight: 1910 gr
- Weight of each cake: 100 gr gr
- Weighs 100 gr grams per 1 flour
- Quantity: 19 pieces
