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 G3 80 gr
③ KANEKA^® Margarine Sheet Compound 20 18 G 550 gr

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 medium speed.
3. Put in a freezer (0℃) for 12 hours / overnight (retarding).
4. Flatten the dough, place KANEKA^® Margarine Sheet Compound 20 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 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℃.