![[Photo. Creampan]](../image/cream.jpg "Creampan")
Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the butter in. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, weight half is enough. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Hard wheat flour | 80 | 160 | ||
| Semi-hard wheat flour | 20 | 40 | Mixing | Low 2min. Middle 3min.↓L1M6 |
| Yeast | 3 | 6 | Temprature of the dough | 28C, 82F |
| Salt | 1 | 2 | First bench time | 120min. |
| Sugar | 25 | 50 | Divided weight | 55g |
| Egg | 8 | 16 | Second bench time | 20min. |
| Butter | 5 | 10 | Shape | Make the dough flat. Put the custard cream on half side of th dough and put the other side upon the cream. Bind the edge by your fingers. Cut the edge like a globe. |
| Vitamin-C | 0.1 | 0.2 | Fermentation | 38C, 100F Humidity 85% 50min. |
| Water | 50 | 100 | Oven | 200C, 392F 9min. |
| Division | 7 ea | |||
| Calorie | 260 Kcal/ea |
After making the divided dough flat, recommend to take a short bench time. It will give you easy shaping and good looking after baking.