Ingredients:
Group 1
Mauri Hokkaido Bread Mix – 1000g
Mauripan IDY – 15g
Group 2
Cold Water – 420g
Whole Eggs – 80g
Group 3
Unsalted Butter – 80g
Vanilla Filling
Instant Custard – 100g
Milk – 300g
Mauri Non-Dairy Whip Topping – 200g
Green Tea Filling
Instant Custard – 100g
Milk – 300g
Mauri Non-Dairy Whip Topping – 200g
Green Tea Powder – 20g
Coconut Filling
Instant Custard – 100g
Coconut Milk – 200g
Milk – 100g
Mauri Non-Dairy Whip Topping – 200g
Green Tea Powder – 20g
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Baking Step:
- Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
- Add in Group 2 ingredients and mix until dough not stick to hand.
- Add in Group 3 ingredients into the mixer and mix for 5 – 6 minutes at high
speed until dough is fully develop. - Rest dough for 10 minutes and cover the dough to prevent skinning.
- Divide dough into 50g pieces and further rest for another 10 minutes.
- 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.
Kimchi Filling Production Method:
- Prepare kimchi in a bowl, chop kimchi into small piece and mix with high ratio flour until well combined. Set aside to use.
