![[Photo Jampan]](../image/jam.jpg "Jampan")
Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the butter in. Hard wheat flour means that contains above 12 percent protin. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, wight half is enugh. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Semi-hard wheat flour | 100 | 200 | Mixing | Low 3min. Middle 2min.↓L1M6 |
| Yeast | 3.5 | 7 | Temperature of the dough | 32C, 90F |
| Salt | 1 | 2 | First bench time | 50min. |
| Sugar | 20 | 40 | Divided weight | 50g |
| Egg | 8 | 16 | Second bench time | 20min. |
| Skimmilk | 2 | 4 | Shape | Make the dough flat. Put the jam on half side and put the other side upon the jam. Bind the edge by your fingers. |
| Butter | 5 | 10 | Fermentation | 38C, 100F Humidity 85% 50min. |
| Vitamin-C | 0.1 | 0.2 | Oven | 200C,392F 9min. |
| Water | 52 | 104 | ||
| Devision | 7ea | |||
| Calorie | 220Kcal/ea |
After making the divided dough flat, recommend to take a short bench time. It will give you easy shaping and good looking after baking.