Hokkaido Sweet Squares

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Ingredients:

Group 1

Mauri Hokkaido Bread Mix1000g
Mauripan IDY15g

Group 2
Cold Water 420g
Whole Eggs 80g

Group 3
Unsalted Butter 80g

Vanilla Filling

Instant Custard100g
Milk300g
Mauri Non-Dairy Whip Topping200g

Green Tea Filling

Instant Custard100g
Milk300g
Mauri Non-Dairy Whip Topping200g
Green Tea Powder20g

Coconut Filling

Instant Custard100g
Coconut Milk200g
Milk100g
Mauri Non-Dairy Whip Topping200g
Green Tea Powder20g

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.
  • Proof at 38 ˚C and RH 85% for approximately 60 – 70 minutes or until double in size.
  • Bake at 205 ˚C top 220 ˚C bottom for about 15 – 18 minutes. Baking condition varies upon oven used and dough weight.

    • Vanilla / Green Tea / Coconut Filling Production Method:

    1. Mix all ingredients until soft peak and set at chiller. Pipe filling into loaf bread and decorate as desired.
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