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Ribbon Bread

3-4 persons
Difficulty
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Ingredients

STRAIGHT DOUGH
1000g Pastry Flour
15g Instant Dry Yeast
1g Improver
60g Sugar
13g Salt
100g Whole Egg
20g Skimmed Milk Powder
100g Vivo Block Margarine
400g Water
BLACK COLORED DOUGH
340g Straight Dough
A bit Black Color
VIVO SHEET MARGARINE
500g Vivo Sheet Margarine
FILLING
300g Red Bean Paste

Instructions

MAKING DOUGH
  • Mix all ingredients at low speed for 5min. Then mix at medium speed for 3min.
  • Ferment the dough at 26°C for 30min.
  • Chill the dough at -5°C over night.
FOLDING
  • Perform two single folds and one half-fold. The total number of layers should be 18.
  • Rest the dough at -5°C for 1hour.
SHAPING, PROOFING, BAKING
  • Place the black-colored dough on top of the plain dough. Cut the dough into 5mm pieces and stack them on top of each other. Continue cutting and stacking the dough.
  • Roll out the dough until it reaches a thickness of 4.5mm.
  • Cut the dough into pieces measuring 7cm by 20cm. Cut the center dough into pieces measuring 2cm by 10cm.
  • Spread red bean paste on both sides of the dough.
  • Wrap the filling and tie the middle part of the dough with the centre dough.
  • Put the dough on a baking tray and proof it at 34°C for 60-70min.
  • Brush the top with egg wash.
  • Bake the dough at 180/180°C for 13-15min.

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Ribbon Bread

Ingredients

STRAIGHT DOUGH
1000g Pastry Flour
15g Instant Dry Yeast
1g Improver
60g Sugar
13g Salt
100g Whole Egg
20g Skimmed Milk Powder
100g Vivo Block Margarine
400g Water
BLACK COLORED DOUGH
340g Straight Dough
A bit Black Color
VIVO SHEET MARGARINE
500g Vivo Sheet Margarine
FILLING
300g Red Bean Paste

Instructions

Step 1
  • Mix all ingredients at low speed for 5min. Then mix at medium speed for 3min.
  • Ferment the dough at 26°C for 30min.
  • Chill the dough at -5°C over night.
Step 2
  • Perform two single folds and one half-fold. The total number of layers should be 18.
  • Rest the dough at -5°C for 1hour.
Step 3
  • Place the black-colored dough on top of the plain dough. Cut the dough into 5mm pieces and stack them on top of each other. Continue cutting and stacking the dough.
  • Roll out the dough until it reaches a thickness of 4.5mm.
  • Cut the dough into pieces measuring 7cm by 20cm. Cut the center dough into pieces measuring 2cm by 10cm.
  • Spread red bean paste on both sides of the dough.
  • Wrap the filling and tie the middle part of the dough with the centre dough.
  • Put the dough on a baking tray and proof it at 34°C for 60-70min.
  • Brush the top with egg wash.
  • Bake the dough at 180/180°C for 13-15min.