Meaty Flaky Layer Toast
Meaty Flaky Layer Toast
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Water | 450 | 22.04% |
| Liquid Sorbitol | 30 | 1.47% |
| Glycerin | 10 | 0.49% |
| Whole Egg | 100 | 4.90% |
| Part Ⅱ | ||
| High-protein Wheat Flour | 1000 | 48.97% |
| Milk Powder | 30 | 1.47% |
| Sour Powder TW007 | As need | |
| Calcium Propionate | 2 | 0.10% |
| Yeast | 20 | 0.98% |
| Salt | 12 | 0.59% |
| Granulated Sugar | 180 | 8.81% |
| Compound Enzyme M101 | 8 | 0.39% |
| Part Ⅲ | ||
| Butter | 120 | 5.88% |
| Baking Special Fat SO600 | 80 | 3.92% |
| Total | 2042 | 100.00% |
Progress：
1. Add pre-fermented dough, Part Ⅰ and Part Ⅱ firstly, knead to 60% gluten development.
2. Then add Part Ⅲ and knead until full gluten formation.
Moulding, Final Proofing & Baking：
Milk flavor salad dressing : meat floss = 2.5 : 1
Lamination ratio: 8:1
One 4-fold plus one 3-fold lamination
Dough weight: 450g per loaf
Convection oven baking: 180℃, 14min
Spread the blended custard salad and meat floss on dough at the final 3-fold lamination. Complete lamination, braid dough into a 3-strand plait and place into mould.
