Mixing
Mixing Spiral : Mix 2 minutes on low speed and 2 minutes on high speed. Add margarine and butter, mix 4 minutes on low speed, and finally 7 minutes on high speed until smooth.
Dough temperature : 27°C
Bulk fermentation : 10 min
Scale : 35 g
Intermediate proof : 10 min
Make up/filling
Make up : Round the dough then flatten slightly and place on a floured baking sheet.
Final fermentation : 80 min at 28°C dan 80% R.H.
Frying
Oil temperature : 160°C
Frying time : 2 min
Finishing after baking
Extra line : Extra line
For the bechamel topping: Heat butter until melted, add flour and stir until smooth. Add the milk and Ambiante slowly until the flour dissolves. After mixing well add nutmeg, pepper, and salt. After boiling add Cremfil Cheese, stir well and cool.
251Kcal
Energy
1050Kj
Energy
2.1g
Fat
0.3g
Saturates
4.73g
Carbohydrates
3.0g
Sugars
*Indicative values based on theoretical calculations
| Nutritional value per-100g | ||
| Energy 251Kcal | ||
| Energy 1050Kj | ||
| Fat 2.1g | ||
| Saturates 0.3g | ||
| Carbohydrates 4.73g | ||
| Sugars 3.0g | ||
| Fibers 6.1g | ||
| Protein 7.6g | ||
| Salt 1.7mg |
Indicative values based on theoretical calculations
