Sweet Bread Sponge Dough

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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