Lemon Custard Cream Bread

bakery, bread, recipe, recipes, puratos, lemon, custard cream bread, aristo, ladyfruit, all purpose, croissant, hotfil, cremyco

Puratos ingredients

All ingredients

:: Bread ::
Bread flour 500g
Water +/-250g
Yeast 5g
Salt 5g
Sugar 90g
Aristo All Purpose 50g
Egg 50g
Milk Powder 15g
Toupan A 2g
Bread total weight 967g
:: Filling ::
Cremyco 50g
Aristo Croissant 100g
Puratos Hotfil Lemon 200g
Milk 200g
Filling total weight 550g
Total weight 1517g

Recipe

Bread working method:

  1. Mix all the ingredients (except Aristo) together, 4 minutes in high speed then add the Aristo and mix in low speed, later mix in high speed for 2 minutes until well development.
  2. First fermentation: 20 minutes.  
  3. Divide, scale, mould round and rest for 20 minutes (One piece divided into two pieces).
  4. Final proofing: 90 minutes at 38℃, 80%RH.
  5. Baking temperature: Top at 180℃. Bottom at 190℃.        

Filling working method:

  1. Stir the Cremyco and milk and stay for 10 minutes until the Cremyco sorbs of water, and then mix quickly until it get smoothly paste.
  2. Melted the Aristo then add to the above mixture and mix evenly.
  3. Add the Hotfil to the mixture by several times and mix well, and then it is ready for use.