Ribbon Bread

• 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.

• Perform two single folds and one half-fold. The total number of layers should be 18.
• Rest the dough at -5°C for 1hour.

• 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.

Source: Vivo