Lychee Ice Bun


Main Ingredients
Bread Flour 1000
O-tentic Durum 40
Salt 20
Milk Powder 30
Gluccose 40
Water 650
Butter 80
Main Ingredients total 1860
Vivafil Lychee 500
Ambiante 250
Whipping Cream 250
Filling total 1000

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