Soft Baguette Dough (Dried fruits & Cheese)

雜莓芝士粒軟法包

Dough

2%        MG Unsalted Butter (Room temperature)
3%        MG Full Cream Milk Powder
100%    Bread Flour
2%        Salt
3%        Sugar
1%        Yeast, Saf-instant(Low sugar)
60%      Water
0.5%     Improver

Filling
Handful of  Food Tech HR Processed Cheese Diced (6mm)
Handful of  Dried Raspberry (sliced)
Handful of  Dried Apricot (sliced)
Handful of  Dried Prunes (sliced)

Method 

  1. Combined all ingredients in the mixer bowl
  2. Using the dough hook work with ingredients at low speed for 6 minutes
  3. After 6 minutes then turn to high speed for 7 minutes
  4. Continue to stir vigorously until very smooth and shinny (dough temperature 26℃)
    Make sure the dough NON-STRICKY rim
  5. Cover the dough with plastic wrap and set aside 45~50 minutes at room temperature for resting
  6. Flour the work surface to shape the dough
    Divide the dough, folding with  filling A to ferment 90 minutes
  7. Bake at upper heating 210℃ and lower heating 190℃ for 15-20 minutes