Low calorie chewy black grain soft European bread, moderate flavor, mixed with a variety of black grain ingredients, is a very good staple bread.

Production process:

High gluten flour 800g, Black Grain Soft European premix bread powder 200g, sugar 120g, salt 15g, fresh yeast 35g, Ames powder 2g, old dough 300g, whipping cream 100g, ice water 500g, cream 80g

1. All ingredients except cream shall be added into the mixing tank and stirred until expanded, and then added cream and stirred until fully expanded

2. Rolled out and wrapped into cream cheese and honey red bean into olive shape, the surface stained with black grain crisp pineapple, and made two cuts on the surface of bread.

3. Mix all the ingredients well, and rub them with your hands to form granules

Dough final temperature: 26℃

Basic fermentation: 60 minutes

Division weight: 150g

Relaxation time: 30 minutes

Baking temperature: upper heat 220℃, lower heat 175℃

Steam time: 3 seconds

Baking time: 16 minutes