Taiwanese Bread Sponge Dough
Boiled Dough
100gr hot water
50gr high protein flour
Store in chiller 2 hours
Sponge Dough
300gr high protein flour
5gr instant yeast
10g sugar
180gr water
Cover with plastic wrap
90 minutes proof
Main Dough
Sponge Dough
Boiled dough
100gr granulated sugar
1/4 tsp bread improver
40gr egg
40gr ice water
20gr milk powder
15gr honey
Stir until well mixed
Insert
200gr high protein flour
Mixer 2-3 minutes
Insert
4g salt
50gr butter
Mixer until smooth
Divide the dough each @50-52gr
Sapporo
30g powdered sugar
30gr margarine
60gr low protein flour
Shredded chicken
Pandan filling
Pineapple jam
Room temperature butter
Palm sugar + cinnamon powder
Bake at 200C for 20 minutes
13 сен 2024