Sweet Bread with Sponge Dough

Bread Ingredients
BOILED DOUGH
50gr boiling hot water
25gr high protein flour
Store in chiller 2 hours

SPONGE DOUGH
150gr high protein flour
2.5gr instant yeast
5g sugar
95gr water
Cover with plastic wrap
Proof 60 minutes

MAIN Dough
1 Sponge Dough
1 Boiled dough
50gr sugar
1/8 tsp bread improver
1 egg yolk
20gr ice water
10g powdered milk
Stir until well mixed
Insert
100gr high protein flour
Mixer 2-3 minutes
Insert
2gr salt
25gr butter
Mixer until smooth

15 minutes rest

Divide the dough @ 50-52gr each, making 10 loaves

Rest 10-15 minute then shape into Sharp Oval

Proofing 1 hour (time is adjusted to each room temperature, or proofing machine) don't over proofing, the bread will widen when in the oven

Spray with evaporated milk or fresh milk from a high distance

Especially for puff custard, before bake, add puff custard on top

HOW TO BAKE
Electric oven Fire top 170C
Fire below 200C
For 18 minutes
Oven Tangkring high temperature 180C 18 minutes

PUFF CUSTARD
25gr water
25gr margarine
25gr low protein flour
1 egg
75gr Pasry Cream (can be skipped)

PASTRY CREAM
300 liquid milk cook almost boiling
3 egg yolks
60gr sugar
25gr cornstarch
25gr butter
5gr vanilla extract

TOPPING
Puff custard as topping
Cut bread in the middle but not cut off then add pastry cream using wilton tip number 4B

Almond
Powdered sugar + Fresh milk + vanilla extract
Roasted Almond slices

ChocolateSprinkles
Buttercream + chocolate paste
Chocolate Sprinkles

Chocolate Glaze
Dark chocolate compound Melted
Melted white chocolate

Floss
Mayonnaise + sweetened condensed milk
Spicy chicken Floss

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