Mix all ingredients in a mixer and knead for 5 minutes at medium speed.
Then continue mixing at high speed for approximately 8 minutes until the dough reaches about 80% development, with a final dough temperature of approximately 24°C.
Store the dough in the freezer for at least 1 hour.
Remove the dough and allow it to come to room temperature, then fold it twice using double folds.
Cut the dough into isosceles triangles measuring 22 cm in length and 10 cm in width, then roll the dough.
Proof the dough for approximately 45 minutes at a temperature of 28°C and 75% relative humidity (RH).
Once fully risen, bake at 180°C for approximately 15 minutes.
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
Kami menggunakan cookies untuk menjamin kenyamanan dalam menggunakan website ini, untuk mengenali kunjungan berulang dan pilihan dan juga untuk mengukur dan menganalisa kunjungan. Untuk mempelajari cookies lebih lanjut, mencakup bagaimana cara menghilangkannya, silahkan lihat cookie policy. Dengan mengklik ‘saya menerima semua cookies’ Anda menyetujui penggunaan semua cookies.
