Ingredients
Mixing
Mixing Spiral : Mixing 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. Add garlic and other leaves and mix again until smooth.
Dough temperature : 27°C
Bulk fermentation : 10 min
Scale : 350gr- @35 g x10pcs
Intermediate proof : 10 min
Make up/filling
Make up : Round the dough then flatten slightly and give filling
Final fermentation : 80 min at 28°C dan 80% R.H.
Decoration before baking
Decorating after baking : Egg wash and add grated cheese
Baking
Baking temperature : 180°C
Baking time : 25 min
For Filling: Combine all ingredients, stir until smooth
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
