Rose Raw Toast
Rose Raw Toast
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Pre-ferment | ||
| High-gluten Flour | 500 | 25.15% |
| Active Dry Yeast | 2 | 0.10% |
| Water | 300 | 15.09% |
| Part Ⅰ | ||
| High-gluten Flour | 500 | 25.15% |
| Salt | 13 | 0.65% |
| Active Dry Yeast | 14 | 0.70% |
| Calcium Propionate | 1.2 | 0.06% |
| Compound Enzyme M360 | 12 | 0.60% |
| Granulated Sugar | 140 | 7.04% |
| Sour Powder TW007 | 8 | 0.40% |
| Milk Powder | 30 | 1.51% |
| Part Ⅱ | ||
| Whole Egg | 100 | 5.03% |
| Rose Jam | 30 | 1.51% |
| Rose Petals | 1.5 | 0.08% |
| Water | 50 | 2.52% |
| Rose Flavor | 1 | 0.05% |
| Pure Milk | 100 | 5.03% |
| Whipping Cream | 50 | 2.52% |
| Part Ⅴ | ||
| Butter | 120 | 6.04% |
| Soft Shortening SO100 | 15 | 0.75% |
| Total | 1987.7 | 100.00% |
Progress：
Mix pre-ferment, Group ① and Group ② to 80% gluten development, add Group ③ and knead until over 90% gluten maturity.
Moulding, Final Proofing & Baking：
Divide dough into two portions: one plain white dough, one red dough blended with colorant, rose jam and rose petals per formula.
Laminate two dough layers together, roll up and cut.
Fill 950g dough into 1000g-capacity mold.
Baking: Top 215℃ / Bottom 170℃, 40min.
