![[Photo Soft France]](../image/softfrance.jpg "Soft France")
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 protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, weight half is enough. 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 |
|---|---|---|---|---|
| hard wheat flour | 100 | 230 | Mixing | Low 3min. Middle 2min.↓L1M5 |
| Yeast | 1.8 | 4 | Temperature of the dough | 26C, 79F |
| Salt | 2 | 5 | First bench time | 30min. |
| Sugar | 3.5 | 8 | Divided weight | 200g |
| Egg | 5 | 12 | Second bench time | 20min. |
| Milk | 30 | 69 | Shape | Mini batard 20cm |
| Malt | 0.3 | 1 | Fermentation | 30C, 86F Humidity 75% 40min. |
| Butter | 5.5 | 13 | Oven | Steam 200C, 392F 20min. |
| Water | 33 | 76 | ||
| Division | 2 ea | |||
| Calorie | 520 Kcal/ea |
Softfrance was born in Japan.