| Mixing spiral | Mix all ingredients except shortening. Mix at slow speed for 3-5 mins; fast speed for 4-6 mins until gluten is formed. Add in shortening and mix until well combined. |
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| Dough temperature | 27°C |
| Bulk fermentation | 30 mins |
| Intermediate proof | 20 mins, after that, flatten dough and keep in freezer for 30 mins. |
| Make up | Sheet out the dough to 2.5mm, spread Cremfil Salted Caramel and sprinkle Smoobees Caramel Flavoured. Roll down the dough and cut out portion of 100g each. Place each portion in a paper cup and on a tray. |
|---|---|
| Final fermentation | Sheet out the dough to 2.5mm, spread Cremfil Salted Caramel and sprinkle Smoobees Caramel Flavoured. Roll down the dough and cut out portion of 100g each. Place each portion in a paper cup and on a tray. |
| Decoration before baking | Apply a thin layer of Sunset Glaze. |
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| Oven temperature | Top 210°C bottom 180°C |
|---|---|
| Baking time | ±10 mins |
Complexity level:
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