Chia Dark Apricot Cheese

Ingredients

Complexity level:

Mixing Spiral	Mix all ingredient except butter, 6 min slow speed, 4 min fast speed. Add in butter and mix 2 min slow speed and 3 min fast speed until gluten form develop.
Dough Temperature	24˚C
Bulk fermentation	30 mins
Scale	300g
Intermediate proof	20 mins
Make Up	Roll out the dough,spread the cheese filling and make a long shape.
Final Fermentation	50 mins at 32˚C 80% RH
Decoration before baking	1 Cut
Oven temperature °C	200˚C
Baking Time	±20 minutes