Yihao Classroom
Bread flour: 1000g Sugar: 220g
Yeast: 10g Improver: 5g
Milk powder: 40g Eggs: 150g
Water: 450g Yihao anhydrous shortening : 150g
Salt: 12g
Custard filling:
Yihao premium anhydrous shortening : 200g
Powdered sugar: 125g Water: 20g
Milk powder: 250g Corn starch: 30g
Snow mountain skin recipe:
Yihao premium anhydrous shortening : 200g
Cheese sauce: 200g Water: 200g
Corn starch: 200g
Production process:
1. The above formula is used to make dough according to the sweet dough production process, divided into 60g each, rounded and relaxed for 20 minutes, and filled with custard filling for fermentation.
2. Squeeze snow mountain skin on both ends of the fermented dough, put cherries in the middle, and bake in the oven for about 15 minutes.
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Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)