Multigrain Canary Raisin

Working Method
  1. Stir for 5 minutes at medium speed, add ice water a little at a time, add margarine, canary nut, raisin then use high speed for ± 10 minutes until dough is smooth, with the final temperature for dough is ± 28 ° C.
  2. Ferment the dough for 10 minutes, weigh it 200 grams then ferment it again for 10 minutes.
  3. Make it oval shape, put on a pan that has been greased with olix.
  4. Final fermentation with profing temperature 35 ° C ± 60 minutes until fluffy.
  5. Brush with sunset glaze, sprinkle the crusted flour on the top of the oven with a temperature of 170 for the top and 190 for the bottom for 13 minutes and bake until it cooked.


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