① Bread Flour 800 gr
① Cake Flour 200 gr
① Refined Sugar 80 gr
① Salt 15 gr
① Dry Yeast 25 gr
① Water 500 gr
① Whole Egg 50 gr
① Milk Powder 30 gr
② KANEKA Improver^® Concentrated ST GL 10 gr
② KANEKA^® Margarine 25 G 3 50 gr
③ KANEKA^® Fatspread Sheet Sweet Milk 18 G 300 gr

① KANEKA^® Margarine 25 G 3 460 gr
① Icing Sugar 330 gr
① Cream Cheese 210 gr

Apricot Glazing 100 gr

1. Put all no. ① ingredients into mixer bowl. Mixing for 2 minutes at low speed, continue 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 no. ③ ingredient in the middle of the dough and fold the sides of dough to the middle.
5. Do laminating single – double, then retard for 30 minutes.
6. Do laminating single then retard again for 30 minutes.
7. Sheeting until gauge 14 for 1,8cm – 2cm, then cut the side with thickness 0.8cm. Then arrange on the top of the dough vertically.
8. Then continue sheeting until gauge 3 (0.5cm).
9. Cut dough into size 12 cm for 95 gr each.
10. Filled with cream cheese filling 10 gr each, then put in the mold.
11. Final Proofing in 35℃ temperature, with 85% humidity for 60 minutes.
12. Bake for 18 minutes with lower temperature 200℃ and upper temperature 200℃.
13. Place the glazing on top.