Wheatmeal Durian - Puratos

Ingredients

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

Filling

Whisk Ambiante till soft peak fold in to Vivafil Durian.

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