Big Eye


Main Dough
Strong flour 500 g
White Sugar 180 g
Yeast 2 g
S500 Improver 5 g
Salt 10 g
Powdered Milk 40 g
Egg 80 g
Cold Water 200 g
Mimetic Incorporation 100 g
Main Dough total 1117
Medium dough
Strong Flour 500 g
Yeast 8 g
White Sugar 20 g
Cold Water 320 g
Medium dough total 848
Cremfil 300 g
Filling total 300
Red Velvet Cake Mix 250 g
Salad Oil 100 g
Water 100 g
Walnut kernel 120 g
Decoration total 570

Working Method


1. Evenly mix all the ingredients and place them for 50 minutes.

2. Mix the dough with part A of the main dough (except grease) evenly at low speed, then mix it at high speed until the gluten is expanded. The ideal temperature of the dough is 28 C.

3.Let the dough lax for 10 minutes, then divide, round and relax for 20 minutes.

4. Modeling, finally wake up for 100 minutes, the temperature is 35 degrees, and the relative humidity is 80%.

5. Baking temperature: 165 degrees above fire and 160 degrees below fire. The time is 20 minutes.

6. Decoration materials: mix the ingredients of the formula D.

About the recipes

Complexity level: