![[Photo petitepan]](../image/petitepan.jpg "petitepan")
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. 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 | 250 | Mixing | Low 3min. Middle 1min.↓M5 |
| Yeast | 2 | 5 | Temperature of the dough | 24C, 75F |
| Salt | 2 | 5 | First bench time | 60min. room temp. |
| Sugar | 12(8 - 16) | 30 | Divided weight | 75g |
| Egg | 20 | 50 | Second bench time | 15min. |
| Butter | 10 | 25 | Shape | Mini-Batard |
| Fermentation | 30C, 86F Humidity 75% 50min. | |||
| Milk | 40 | 100 | Oven | 200C, 392F 12 - 15min. |
| Devision | 6ea | |||
| Calorie | 205Kcal/ea |
It's quite soft, light and slightly sweet.