1. Mix all ingredients for 2 minutes at low speed and 8 minutes at high speed.
2. Maintain temperature of the dough at 28^oC. Rest the dough for 30 minutes.
3. Cut pastries into equal portion: 250g each. Rest the dough at 30^oC for 30 minute. Shape and put into the mold.
4. Ferment at 35 – 37^oC for 90 minutes.

BAKING:

• Temperature: 220⁰C
• Time: 17 minutes

Meizan Butter Oil Substitute
Commonly used for replacing animal butter.

Red Key Premium Flour
Give bread softness, density and a spongy texture.