@vivi.wanders: Ingredients (g) Main Dough Japanese bread flour: 1,000 g Fine granulated sugar: 130 g Milk powder: 30 g Fresh yeast: 40 g Salt: 18 g Eggs: 50 g Water: 550 g Fermented butter/oil: 80 g French-style fermented starter dough (old dough): 100 g Danish pastry butter (for lamination): 500 g Filling Caramel sauce: 150 g Sea salt cheese sauce: 250 g Heavy cream: 300 g Caramel Sauce Water: 30 g Fine granulated sugar: 130 g Maltose syrup: 50 g Heavy cream: 100 g Fermented butter/oil: 20 g Salt: 3 g Method 1. Mix the dough: Mix all ingredients until the dough reaches approximately 90% gluten development. Maintain a final dough temperature of 26–27°C (79–81°F). Ferment at room temperature for 20 minutes, flatten the dough, freeze for 1 hour, then refrigerate overnight. 2. Laminate and shape: Divide or weigh out 1,314 g of dough and let it rest for 30 minutes. Roll and laminate to a thickness of 3.5 mm. Cut into strips measuring 4 cm × 14 cm. Stack three strips together, approximately 95 g per assembled piece, then press the base into shape. 3. Proof: Proof at 32°C (90°F) and 80% humidity for 60 minutes. 4. Bake: Bake in a convection oven at 180°C (356°F) for 19 minutes. Sprinkle with granulated sugar and bake for an additional 3 minutes.

Vivi Wanders

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Tuesday 20 October 2026 21:46:56 GMT