Lychee Ice Bun


Working Method

Main Ingredients
  • Mixing Spiral: 5mins 1st speed, 5mins 2nd speed.
  • Dough temperature: 25-26℃
  • Bulk fermentation:
  • Scale: 60g
  • Intermediate proof: Chiller, 30mins
  • Make up: Round
  • Fermentation: 60mins at 28℃,80% RH
  • Oven temperature: 180℃
  • Baking time: 10mins
  • After Bake: Inject filling and serve it chill.

  • Whisk cream until soft peak, fold in to Vivafil Lychee.

About this recipe

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

Ambiante, a non-dairy cream for cake decoration with remarkable stability