Cempedak Mochi


Working Method
  • Mixing Spiral: 5mins at 1st speed, 5mins at 2nd speed.
  • Dough temperature: 25-26℃ 
  • Bulk fermentation: 60mins
  • Scale: 60g
  • Intermediate proof: 30mins
  • Make up: Wrap mochi and Vivafil cempedak inside.  Brush the surface with water coat with crumble
  • Fermentation: 60mins at 28℃,80% RH
  • Before Bake: Pipe Mexico topping on top.
  • Oven temperature: 200℃ with steam
  • Baking time: 16mins

  • Mix all ingredients together until form crumble.

Mexico Topping
  • Mix well ingredients


Complexity level:  

O-tentic Durum is a convenient solution for creating breads with a distinct taste of yesteryear deliciousness characterized by a Mediterranean taste profile. 

Vivafil Cempedak, contains more than 20% of real fruit content, with superior bake stable and freeze stable. 

It adds pleasure inside through taste and performance excellence.


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