Mixing
Mixing Spiral : Mix 2 minutes on low speed and 2 minutes on high speed. Add butter, mix 2 minutes on low speed, and finally 7 minutes on high speed until smooth.
Dough temperature : 27°C
Bulk fermentation : 10 min
Scale : 50 gr / 5 pcs
Intermediate proof : 10 min
Make up/filling
Make up : Roll out the dough lengthwise then crimp the dough with a dough cutter then top it with Carat hazelnut supercream & Cremfil Cheese filling.
Final fermentation : 60 min. at 28°C and 80% R.H.
Decoration before baking
Decorating after baking : Sunset Glaze
Baking
Baking temperature : 180°C . Top Fire, 210°C Bottom Fire
Baking time : 18 min
