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Butter Roll

Butter Roll

Ingredients & Process

Ingredient Baker's %
Bread flour 100
Instant Dry.Yeast 2
Improver 0.1
Sugar 18
Salt 1.5
Skim milk powder 2
Egg 15
PROBEST33 8
PALFFY 300M 15
Water 43
TOTAL 204.6
Method
Mixing Time L 3'M4'H2↓(margarine) L3'M4'H1'
Dough Temperature 26 ~ 27°C
Fermentation Time 30min
Fermentation Room 27°C / 70 %
Dividing(cut weight) 40g
Bench Time Over night
Take Out Retard Roll the dough
Leave Room(Rac-Time) About 60min
Make Form Below Refer
Final Proofing Time 60 ~ 70min
Final Proofing Tempeture 35°C / 80%
Baking Tempeture(Up) 220°C
(Bottom) 180°C
Baking Time 8min

Make Form & Baking

  1. 1
    Make the dough into Coupe shape.
  2. 2
    Take final proofing 60 ~ 70 minutes.
  3. 3
    Cut the dough on the surface and pipe the margarine.
  4. 4
    Bake it at 220°C/180°C for 8 minutes.
  5. 5
    After baking, spread the melted margarine on it.

Made With Vivo Products

Block Margarine Compound
PALFFY 280LTU

PALFFY 280LTU

one of the highest milk fat content among Vivo block margarine. Customers can use this product for bread dough, cookie dough, butter cake dough instead of real butter. It has butter profile.

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Compound Cream
TOPPING ACE 500

TOPPING ACE 500

High compound cream. This is the closest quality of fresh cream among VIVO whipping cream. Its Over Run is close to fresh cream. So, it textures heavy and tastes so milky. Can be replaced fresh cream with this ACE500. But its workability is much better than fresh cream.

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