① Bread Flour 800 gr
① Cake Flour 200 gr
① Refined Sugar 100 gr
① Salt 15 gr
① Dry Yeast 25 gr
① Water 480 gr
① Whole Egg 100 gr
① Skim Milk Powder 20 gr

② KANEKA Improver^® Concentrated ST GL 20 gr
② KANEKA^® Margarine 25 G 3 80 gr

③ KANEKA^® Fatspread Sheet Sweet Milk 18 G 550 gr

① KANEKA^® Margarine 25 G 3 100 gr
① Refined Sugar 90 gr
② Whole Egg 80 gr
③ Cake Flour 80 gr
③ Almond Flour 20 gr

1. Mix no. ① and ① until well mixed.
2. Pour no. ② and mix slowly until combined.
3. Mix sifted no. ③ until evenly mixed.

1. Put all no. ① ingredients into mixer bowl. Mixing for 2 minutes at low speed, Continue mixing for 3 minutes at medium speed.
2. Add no. ② ingredients into the dough, mix for 2 minutes at low speed, 3 minutes at
3. Put in a freezer (0℃) for 12 hours / overnight (retarding).
4. Flatten the dough, place KANEKA^® Fatspread Sheet Sweet Milk 18 G in the middle of the dough and fold the sides of dough to the middle.
5. Do laminating single – single, then retard for 30 minutes
6. Do laminating single, then final sheeting until gauge 3 (0.5 cm)
7. Cut the dough for Shaping with each weight 75-80gr each.
8. Final proofing in 35℃ temperature, 85% humidity for 60 minutes.
9. Bake for 16 minutes with lower temperature 200℃ and upper temperature 200℃.
10. Cooling.
11. Spread Creme d’Amande and put sliced almonds on the top.
12. Bake at 180℃ around 5 minutes or until Creme d’Amande is golden.