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Cilembu Soft Bread

Cilembu Soft Bread
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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.
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