Purple Polo


Working Method

  • Mixing: Low speed 6min and high speed 4min, mix until gluten form develop
  • Dough: Temperature  24˚C
  • Bulk Fermentation:  20min
  • Weight/Scaling:  240g
  • Intermediate proof: 30min
  • Shaping: Roll out the dough, pipe cremfil roasted brown sugar on top, make a long shape. Cover with a thin layer of polo skin.
  • Final Fermentation: 100 min 28 ˚C
  • Baking: 180/230  ±25min

Polo Skin
  • Mix all together

About this recipe

Complexity level: