Bluder

Mixing

• Dissolve the yeast in a little warm water, then add the raisin soaking water that has been fermented for 4-7 days. add the eggs, then stir until all the ingredients are well mixed.
• Then add Tegral Bluder premix, mix until smooth. After that, initial fermentation for 15 minutes
• Then weigh the dough, round it and roll the dough lengthwise 2 times.
• Fermentation again for ±2 hours with a temperature of 35°C and RH 85%
• Finally, bake at 170°C/160°C (oven deck) for ±15 minutes.