Baking Step:

1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
2. Add in Group 2 ingredients into the mixer and mix for 10 – 11 minutes at high speed until become a firm dough.
3. Add in Group 3 ingredients into the mixer and mix for another 10-11 minute at high speed until fully develop.
4. Weight dough 500gm, inside mixer.
5. In small bowl, mix Group 4 and add into mixer. Mix until even at slow speed.
6. Rest dough for 10 minutes and cover the dough to prevent skinning.
7. Divide white dough and colored dough into 220g pieces and further rest for another 10 minutes and shape the dough.
8. Roll long shape. Assemble white dough in bottom and coloured dough at top. Rolled become loft shape.
9. Use knife to cut on top, place into 20cm x 10.5cm x 11cm (450gm) loft mould.

• Proof at 38 ˚C and RH 85% for approximately 90 – 100 minutes or until double in size.
• Bake at 180 ˚C top 190 ˚C bottom for about 25 – 30 minutes. Baking condition varies upon oven used and dough weight.

Baking Step:

1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
2. Add in Group 2 ingredients into the mixer and mix for 10 – 11 minutes at high speed until become a firm dough.
3. Add in Group 3 ingredients into the mixer and mix for another 10-11 minute at high speed until fully develop.
4. Weight dough 500gm, inside mixer.
5. In small bowl, mix Group 4 and add into mixer. Mix until even at slow speed.
6. Rest dough for 10 minutes and cover the dough to prevent skinning.
7. Divide white dough and colored dough into 220g pieces and further rest for another 10 minutes and shape the dough.
8. Roll long shape. Assemble white dough in bottom and coloured dough at top. Rolled become loft shape.
9. Use knife to cut on top, place into 20cm x 10.5cm x 11cm (450gm) loft mould.

• Proof at 38 ˚C and RH 85% for approximately 90 – 100 minutes or until double in size.
• Bake at 180 ˚C top 190 ˚C bottom for about 25 – 30 minutes. Baking condition varies upon oven used and dough weight.

Baking Step:

1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
2. Add in Group 2 ingredients and mix until dough not stick to hand.
3. Add in Group 3 ingredients into the mixer and mix for 5 – 6 minutes at high speed until dough is fully develop.
4. Rest dough for 10 minutes and cover the dough to prevent skinning.
5. Divide dough into 95g pieces and further rest for another 10 minutes and shape the dough place into 3 inch mini square loaf tin.

Baking Step:

1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
2. Add in Group 2 ingredients and mix until dough not stick to hand.
3. Add in Group 3 ingredients into the mixer and mix for 5 – 6 minutes at high
   speed until dough is fully develop.
4. Rest dough for 10 minutes and cover the dough to prevent skinning.
5. Divide dough into 50g pieces and further rest for another 10 minutes.
6. Fill in the filling into the dough and make desired shape.

• Proof at 38 ˚C and RH 85% for approximately 70 – 90 minutes or until double in size.
• Bake at 195 ˚C top 185 ˚C bottom for about 8 – 10 minutes.Baking condition varies upon oven used and dough weight.

Baking Step:

1. Mix all dry ingredients at low speed for 1 min.
2. Add water and mix dough at low speed for 1 min then mix at high speed to optimal dough development (about 10 minutes).
3. Rest the 10 minutes. Cover with plastic sheet to prevent skinning.
4. Scale to desired weight (150g) then rest for 10 minutes.
5. Mould to desired shapes and place on non-stick baking tray.
6. Proof at 38℃ and Humidity at 85% for approximately 100 – 110 minutes.
7. Bake 220℃ (Top & Bottom) for 20-25 minutes, steam 15 seconds.
8. Baking condition varies upon oven used and dough weight.

Filling:
Feel free to get creative with the filling! Popular choices include soups, chowders, dips, or stews, but the filling is entirely up to your preference!

Baking Step:

1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
2. Add in Group 2 ingredients into the mixer and mix for 10 – 11 minutes at high speed until become a firm dough.
3. Add in Group 3 ingredients into the mixer and mix for another 10-11 minute at high speed until fully develop.
4. Weight dough 500gm, inside mixer.
5. In small bowl, mix Group 4 and add into mixer. Mix until even at slow speed.
6. Rest dough for 10 minutes and cover the dough to prevent skinning.
7. Divide white dough and colored dough into 220g pieces and further rest for another 10 minutes and shape the dough.
8. Roll long shape. Assemble white dough in bottom and coloured dough at top. Rolled become loft shape.
9. Use knife to cut on top, place into 20cm x 10.5cm x 11cm (450gm) loft mould.

• Proof at 38 ˚C and RH 85% for approximately 90 – 100 minutes or until double in size.
• Bake at 180 ˚C top 190 ˚C bottom for about 25 – 30 minutes. Baking condition varies upon oven used and dough weight.

Baking Step:

1. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
2. Add in Group 2 ingredients into the mixer and mix for 3 – 5 minutes at high speed or until dough no stick to hand.
3. Add in Group 3 and mix 8 – 10 minutes at high speed or until dough fully develop.
4. Rest dough for 10 minutes and cover the dough to prevent skinning.
5. Divide dough into 50g and further rest for another 10 minutes. Punch the dough into round shape and place into round cup.
6. Proof at 38 C and RH 85% for approximately 70 – 85 minutes or until double in size. Fill the carbonara filling onto and sprinkle some cheddar cheese on top.
7. Bake at 195 ˚C top 190 ˚C bottom for about 8 – 12 minutes.Baking condition varies upon oven used and dough weight.

Baking Step:

1. Transfer Group A into mixing bowl and mix at low speed for 1 minutes
2. Add in Group B and mix for 1 minutes at slow speed 10 minutes high speed or until the dough is fully developed.
3. Add in Group C and mix for 1 minutes 30 seconds at slow speed until combined.
4. Rest the dough for 10 minutes on bench.
5. Divide the dough into 550g dough weight.
6. Round and rest the dough for 10 minutes.
7. Mold into log shape and place into loaf tin.
8. Proof for 70 – 80 minutes at 38℃ humidity 85%.
9. Bake at 230℃ (Top) 220℃ (Bottom) for 28 – 30 minutes with lid.
10. Remove from baking tin and cool on wired rack before serving..

Baking Step:

1. Weigh up all the ingredients.
2. Mix all the dry ingredient and butter for 1 minute.
3. 3. Add in water and eggs and mix for 1 minutes at slow speed and 10 minutes high speed until 80% developed at medium speed. (Target dough temperature 18 – 20°C).
4. Roll the dough to degas using roller.
5. Rest the dough in blast freezer for around 15 minutes. If not to immediate laminate, keep in freezer to avoid dough fermentation..
6. Sheet the layering fat into thinner thickness and to form desired size.
7. Keep the layering fat in chiller to make sure the fat consistency is same as dough and to avoid the fat melting.
8. Go through sheeter until 6mm thickness. First book fold with incorporating pastry margarine into the dough. Rest for 15 minutes in the blast freezer.
9. Go through sheeter until 8mm thickness.
10. First single fold. Rest for another 15 minutes in blast freezer.

Baking Step:

1. Transfer Group A into mixing bowl and mix at low speed for 1 minutes.
2. Add in Group B and mix for 1 minutes at slow speed 10 minutes high speed or until the dough is fully-developed.
3. Rest the dough for 5 minutes on bench.
4. Divide the dough into 165g dough weight.
5. Round and rest the dough for 5 minutes.
6. Roll in log shape.