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.
Ferment the dough for 10 minutes, weigh it 200 grams then ferment it again for 10 minutes.
Make it oval shape, put on a pan that has been greased with olix.
Final fermentation with profing temperature 35 ° C ± 60 minutes until fluffy.
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.
Discover
Related recipes
Select package
Added to cart
Product has been added to your cart
Welcome to Puratos
Our website makes use of cookies
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.
