Honey Pineapple & Pork Floss Bread
Honey Pineapple & Pork Floss Bread
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
Pre-ferment | ||
| High-gluten Flour | 500 | 25.67% |
| Active Dry Yeast | 2 | 0.10% |
| Water | 300 | 15.40% |
| Part Ⅰ | ||
| High-gluten Flour | 500 | 25.67% |
| Salt | 14 | 0.72% |
| Active Dry Yeast | 12 | 0.62% |
| Compound Enzyme M361 | 12 | 0.62% |
| Granulated Sugar | 140 | 7.19% |
| Sour Powder TW007 | 8 | 0.41% |
| Milk Powder | 30 | 1.54% |
| Part Ⅱ | ||
| Whole Egg | 100 | 5.13% |
| Water | 50 | 2.57% |
| Pure Milk | 60 | 3.08% |
| Whipping Cream | 50 | 2.57% |
| Shortening EO400 | 20 | 1.03% |
| Part Ⅴ | ||
| Butter | 150 | 7.70% |
| Total | 1948 | 100.00% |
Progress：
Mix pre-ferment, Group ① and Group ② until 80% gluten development, then add Group ③ and knead to above 80% gluten maturity.
Moulding, Final Proofing & Baking：
Salad Dressing Formula (g)
Whole Egg: 100
Salt: 5
Granulated Sugar: 100
Sorbic Acid: 1
Blend above ingredients, slowly add 800g Soybean Oil followed by 20g White Vinegar.
Divide dough into 50g per piece, proof until volume expands to 2.5 times original size.
Baking temp: Top heat 210℃ / Bottom heat 170℃, bake 11 min (for reference).
