Ingredients
Mixing
Mixing Spiral : Mix 2 minutes on low speed and 2 minutes on high speed. Add salt and butter, mix 4 minutes on low speed, and finally 7 minutes on high speed. After smooth divide the dough into two, one dough give taro paste stir again until well mixed.
Dough temperature : 27°C
Bulk fermentation : 10 min
Scale : 420g - 220g white dough and 220g purple dough.
Intermediate proof : 10 min
Make up/filling
Make up : Thin the white dough and purple dough each approximately 4mm, then stack them together, give filling then roll again, divide 3 parts then braid. Put into a fresh bread pan (20cmx10cmx10cm).
Final fermentation : 80 min. at 28°C and 80% R.H.
Baking
Oven temperature : 210°C
For the filling, mix everything together 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
