Wheatmeal Durian


Working Method

Ingredients #1
  • Mixing Spiral: 5mins 1st speed, 5min 2nd speed.
  • Dough temperature: 25-26℃ 
  • Bulk fermentation: 30mins
  • Scale: 200g
  • Intermediate proof: 30mins
  • Make up: Make a short baguette shape
  • Final fermentation: 60mins at 28℃,80% RH
  • Oven temperature: 210℃ with steam
  • Baking time:25mins
  • After bake cut into half and spread filling and coat with vanilla cake.

Ingredients #2
  • Whisk Tegral satin moist cake golden, egg and cake gel on high speed for 5mins.
  • Add in oil and milk, mix well.
  • Spread on the tray, bake at 180°C for 15mins
  • Cool down, blend into cake crumb

  • Whisk Ambiante till soft peak fold in to Vivafil Durian.

About this recipe

Complexity level: