Mix for 2 minutes on slow speed then
±12 minutes on fast speed.
Bulk fermentation takes 30 minutes in a
freezer at -20° C.
Roll out on table dusted with corn starch until 2 mm thickness and sprinkle with Belcolade Selection Drops K20, roll up
and cut in 2. Place in muffin mould.
Final fermentation takes ±60 minutes at 30° C, 85% relative humidity.
Prove for ± 30 minutes @40° C and 80° C relative humidity.
Decorate before baking by brushing
with Sunset Glaze.
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