Blue & White Fairy
All ingredients
| :: Bread :: | |
| Bread flour | 1000g |
| Water | +/-500g |
| Yeast | 10g |
| Salt | 10g |
| Sugar | 180g |
| Aristo all purpose | 80g |
| Egg | 100g |
| Milk powder | 25g |
| Toupan A | 3g |
| Bread weight | 1908g |
| :: Decoration :: | |
| Rice flour or corn starch | 100g |
| Cake flour | 10g |
| Aristo all purpose | 200g |
| Salt | 1g |
| Water | 110g |
| Puratos Topfil blueberry or Coldfil banana | 180g |
| Cremyco Cream | 100g |
| Decoration weight | 701g |
| :: Filling :: | |
| Puratos Topfil blueberry | 200g |
| Cremyco | 30g |
| Mix together | |
| Puratos Coldfil banana | 200g |
| Cremyco | 30g |
| Mix together | |
| Filling weight | 460g |
| Total weight | 3069g |
Recipe
Bread working method:
- Mix all the ingredients (except Aristo) together, 2 minutes in low speed, 4 minutes in high speed.
- Mix with Aristo in low speed, then 1 minute in high speed. Dough temperature: 28℃.
- First fermentation: 20 minutes.
- Divide, scale, mould round and rest for 20 minutes.
- Shape the dough.
- Final proofing: 80min at 35℃, 75-80%RH.
- Baking temperature: top at 200ºC, bottom at 180℃. about 18 minutes. Pipe the decoration cream on top before bake.
Working method of decoration cream:
- mix rice flour (or corn starch), cake flour, butter and salt evenly, second add water times by times, final add the Topfil (or Coldfil) and mix evenly.