Ingredients
- 560 g Bread Flour
- 11 g Salt
- 33 g Sugar
- 30 g Cold water
- 6 g Yeast
- 270 g Cold water
- 27 g Butter
- Yogurt Cream②
- 100 g Topping Cream
- 50 g Heave Cream
- 20 g Icing Sugar
- ③
- 160 g Yogurt
- 20 g Honey
- pinch Vanilla
Steps
Mix all the ingredients in ①
Dough rest 15min after stirred
Dough Scaling – 90g, and rest for 20 minutes
Shaping and fermentation for 30 to 45 minutes
Boil for 1 minute
Bake 230/180℃, 15 minutes
Prepare yogurt cream, mix well ②&③
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