1. Mix all ingredients for 2 minutes at low speed and 8 minutes at high speed. Maintain temperature of the dough at 28^oC. Rest the dough in the fridge for 45 minutes.
2. Cut pastries into equal portions. Rest the dough at 30^oC for 30 minutes.
3. Shape and put into the mold.
4. Ferment at 35 – 37^oC for 90 minutes.
5. Brush with egg yolk to make the golden colour.

BAKING:

• Temperature: 210^oC
• Time: 14 minutes

Meizan margarine
Commonly used for replacing animal butter

Red KEY Premium Flour
Gives bread softness, density and a spongy texture.