Tower Brand Flour
Salt
Sugar
Instant Dry Yeast Gold
BBJ
Milk
Water
Butter (Soft)
Whole Egg (190 - 210g)
Savaton
Spred Imbert
London Gold
Negrita Rhum Gelified
Raspberry
Sugar
Mixing Method
A. Mix Instant Dry Yeast & Water
B. Mix Tower Brand Flour + Salt + Sugar + BBJ + Milk + Whole Egg Low speed
C. Mix A + B
D. Add Butter until combine
E. Up 15-18°C, rest 1 hour in ambient temp
F. Keep in chiller overnight
Lamination Method
G. Single fold x 2 with 1000g of Butter. Rest in freezer 30min
H. Single fold x 1. Rest in freezer 30min
I. Roll until 2.5mm. Rest until it becomes hard
J. Cut
Baking Method
K. Keep in 30°C proofer
L. Bake in convection oven 175°C-185°C for 15-20min