Wheatmeal Vanilla Baguette

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Working Method

Mixing Spiral: 5mins 1st speed, 5mins 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 vanilla as filling and coat with vanilla cake.
Whisk Tegral satin crème cake, 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

Cheese Cream

Whisk Ambiante till soft peak fold in to Deli Cheesecake

Description

Complexity level:

Wheatmeal Vanilla Baguette, a delicious and nutritious bread with good source of fiber and sourdough. Combination of vanilla, cheese and authentic traditional taste, make you irresistible on this.

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Wheatmeal Vanilla Baguette

Ingredients

Working Method

Cheese Cream

Description

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