Mixing :
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.
Dough Temperature : 27°C.
Bulk Fermentation : 10 min.
Scale : 40gr
Intermediate Proof : 10 min.
Make Up : Round the dough then flatten slightly lengthwise to form a triangle and give filling
Final Fermentation : 80 min at 28°C and 80% R.H
Decoration : Egg wash and top with grated cheese
Baking Temperature : 200°C.
Baking Time : 20 min.
