Cilembu Soft Bread
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Cilembu Soft Bread
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Servings -
Prep Time -
Cook Time -
Ingredients
DOUGH INGREDIENTS
- 1000 gr GOLDEN CROWN Wheat Flour
- 200 gr Ripe Cilembu Sweet Potatoes (Puree)
- 18 gr Instant Yeast
- 3 gr Bread Improver
- 5 gr Bread Softener
- 130 gr sugar
- 100 gr Milk Powder
- 300 gr Whipping Cream
- 200 gr Liquid Milk
- 100 gr ice water
- 20 gr salt
FILLING INGREDIENTS
- 400 gr Black Raisins
- 800 gr Cilembu Sweet Potato (Steamed Diced)
SPONGE AND DOUGH INGREDIENTS
- 1000 gr GOLDEN CROWN Wheat Flour
- 15 gr Instant Yeast
- 5 gr Liquid Malt Extract
- 50 gr sugar
- 650 gr ice water
DANISH PASTRY INGREDIENTS
- 1000 gr GOLDEN CROWN Wheat Flour
- 150 gr sugar
- 13 gr Instant Yeast
- 30 gr Milk Powder
- 3 gr Bread Improver
- 1 egg yolk
- 1 whole egg
- 400 gr ice water
- 50 gr Butter
- 15 gr salt
- 500 gr Butter Lamination
How to Make
HOW TO MAKE SPONGE AND DOUGH
- Mix and stir dry ingredients until blended.
- Enter the iced water and liquid malt extract into the mixture.
- Stir the dough until 50% smooth.
- Remove and keep in the bowl overnight.
- Weigh the dough 800 gr per 1 kg of flour as the main dough.
HOW TO MAKE A DANISH PASTRY
- Mix and stir all dry ingredients until well blendedPour the liquid ingredients and stir until they become lumpy.
- Add butter and salt, stir at medium speed until the dough becomes slightly smooth.
- Let the dough sit in the freezer for 2 hours.
- Shape the dough into rectangles.
- Place the laminated butter on top, make it like an envelope so that it covers the butter.
- Thin the dough, do double folds.
- Let the dough return to the freezer for 30 minutes.
- Thin the dough, do double folds again.
- Rest the dough again, after hardening.
- Ready to use.
HOW TO MAKE DOUGH MATERIAL
- Mix dry ingredients except salt.
- Add whipping cream, liquid milk and ice water, mix well until the dough is lumpy.
- Put salt into the dough, mix well,After that, enter the sponge material (prick) 800 gr (per 1 kg) that has been made previously.
- Stir until the dough is 100% smooth.
- Remove and weigh the dough 50 grams (as needed).
- Let the dough sit for 20 minutes.
- Fill with the stuffing then cover the dough with Danish Pastry dough.
- Place and stack in round molds that are fireproof.
- Proofing the dough for ± 1 hour.
- Cover with another mold.
- Bake in the oven with a temperature of 180º C - 200º C for ± 20 minutes
- Remove and ready to serve.