• Prep Time 120 minutes
  • Cook Time 20 minutes
  • Serving For 12 people
  • Difficulty Hard
This recipe is best with
Anchor Butter Sheet

Recipe Ingredient

  • Dough:
  • 120g Anchor Full Cream Milk
  • 120g cold water
  • 8g instant active yeast
  • 50g sugar
  • 10g salt
  • 250g bread flour
  • 250g all purpose flour
  • 25g milk powder
  • B:
  • 100g Anchor Unsalted Butter, soften
  • 250g Anchor Butter Sheet


    To dough:
  1. Mix dough ingredient on low speed for 5mins, increase speed to medium and mix for 2mins.
  2. Add (B) Anchor unsalted butter continue mixing for 3mins. *ideal dough temperature is 24°C after kneading.
  3. Shape to square, freeze for 45mins then keep in chiller overnight.
  4. Lamination:
  5. Temper dough and butter sheet to 8°C-10°C.
  6. Do 1 double fold & 1 single fold. Chill the dough in between folds.
  7. Roll dough out to 4mm
  8. Shaping:
  9. Cut and shape dough to own preference.
  10. Proof at 24-26°C, 70% humidity for 2 hours. (adjust according to your equipment)
  11. Preheat oven to 205°C top heat, 190°C bottom heat. (adjust according to your equipment)
  12. Bake for 18-20 minutes or until golden brown in colour.

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