85C Bread
Spinach Kale Danish
Danish 4x3=12 Proof: 50min for 95F L: 12cm | W: 7.5cm | H: 2.5cm 1g Egg Wash Convection Oven: 320F L: 12.5cm | W: 9cm | H:3.5cm (Timed Bread)
Chocolate Croissant
Danish 55g Danish Dough, Chocolate 4x3=12 Proof: 1.5hr @ 95F L: 12cm | W: 7cm | H: 4cm 1g Egg Wash, 0.5g Sliced Almonds Convection Oven: 320F @ 20min 1g Powdered Sugar L: 14cm | W: 9cm | H: 4.8cm
Boroh Danish
Danish 85g Danish Dough, 25g Boroh Skin 5x3=15 - White Wax Baking Cups D: 10cm | H: 4.5cm 3g Egg Yolk Convection Oven: 320F for 22min D: 11cm | H: 5.5cm
Boroh Cream Danish
Danish 85g Danish Dough, 25g Boroh Skin 5x3=15 - White Wax Baking Cups D: 10cm | H: 4.5cm 3g Egg Yolk, 0.6g Sliced Almonds Convection Oven: 320F for 22min D: 11cm | H: 5.5cm
French Garlic Cheese
European 2x4 = 8 120g Honey Dough 7g Asiago Cheese Score line down the middle: L: 18cm | D: 0.3cm Proof: 1.5hrs @95°F 80% humidity L: 21cm | W: 5cm | H: 3cm 3g unsalted butter Deck oven: 7g garlic butter L: 23c | W: 6.5cm | H: 4.6cm (Timed Bread)
Salted Butter Bread
European 80g Salted Butter Dough 3*3 = 9 Proof: 1.5hrs @ 95°F L: 14cm | W: 7cm | H: 4cm 3g Salted Butter, 0.2g Sea Salt Deck Oven: L: 16cm | W: 8cm | H: 5cm
Walnut Raisin Multigrain
European Whole What Dough, Raisins, Walnuts 3-2-3 = 8 Proof: 1.5hrs @ 95F L: 18cm | W: 9cm | H: 4cm 2g Flour Score line down the middle: L: 15.5cm | W: 2cm | D: 0.5cm 3g Unsalted Butter Convection Oven: 320F for 20min L: 18cm | W: 11cm | H: 5cm
Yudane Chocolate Cream Cheese
European 150g Dough, 60g chocolate cream cheese 2x2 = 6 Proof: 1.5hrs @ 95F D: 13cm | H: 5cm Sprinkle 0.75g Flour 2 cuts, L: 9cm | D: 0.5 | Apart 4cm Deck Oven: D: 14cm | H: 6cm (Timed Bread)
Yudane Cranberry Cream Cheese
European 60g Dough, 15g Philadelphia cream cheese 5x3 = 15 Proof: 1hr 40min @ 95F D: 9cm | H: 4cm Sprinkle 0.6g flour 2 cuts, L: 4cm | D: 0.5cm | 2cm apart Deck Oven: D: 10cm | H: 5cm (Timed Bread)
Premium Milk
Japanese 120g Premium Milk, 19.8g White Chocolate 3-4-3 = 10 Proof: 1.5hr @ 95F D: 12cm | H: 3.5cm Spray 3g Water, 12g Powdered Sugar Deck Oven: D: 12cm | H: 4cm
Chocolate Chip Bowl
Japanese 175g Fresh Milk Dough, 25g Chocolate Chip 3-4-3 = 10 Proof: 1.5hrs @ 95F D: 12cm | H: 4.5 2g Egg Wash Cut a Cross, L: 11cm | D: 0.5cm 4g Unsalted Butter, 4g Powdered Sugar Convection Oven: 330F for 20min D: 14cm | H: 6cm
Bacon and Cheese
Japanese 40g Salted Butter Dough 4x3 = 12 - 2 pieces in White Oval Cup Proof: 1hr @ 95F H: 4.5cm 1.25g Egg Wash, 2 pieces bacon diagonally, 6g Asiago Cheese Deck Oven: 0.3g Glaze, 0.78g Garlic Powder, 0.1g Parsley H: 5cm
Brioche
Japanese 40g brioche dough 3x4 = 12 - 4 pieces in Brioche Paper Cup Proof: 2.5hrs @ 95F L: 18cm | H: 1.5cm from cup 4 lines Moshiguh = 70g Deck Oven: L: 11cm | H: 6.5cm
Marble Taro
Japanese 7 Grain Dough, Marble Taro Outer Layer, Taro Paste 3-2-3 = 8 Proof: 2hrs @ 95F L: 13cm | W: 9cm | H: 5.5cm Convection Oven: 300F for 20min L: 14.5cm | W: 9.5cm | H: 6.5cm
Chocolate Cookie Bread
Japanese Chocolate Oreo Dough 5x3 = 15 (CCB) Proof: 1.5hrs @ 95F D: 8cm | H: 4cm Deck Oven: D: 9cm | H: 5cm Dip 30g Milk Chocolate; 2cm from bottom, dip into 25g Cookie Crumbs 1g Powdered Sugar D: 9.5cm | H: 5.5cm | Weight: 95g
Coffee Milk Butter
Japanese Coffee Dough & Filling 3x3=9 - White Oval Cups Proof: 1.5hrs @ 95F L: 13cm | W: 7cm | H: 4cm 7g Chocolate Chips, 7g Custard creating 9 u-shaped lines Deck Oven: L: 14cm | W: 8cm | H: 5.5cm
Espresso Bun
Japanese Espresso Bun Dough 4x3=12 Proof: 1hr @ 95F D: 9cm | H: 4.5cm Pipe 23g Coffee Moshiguh, 5 rings, abt 8.7cm diameter Deck Oven: D: 12cm | H: 6.5cm
Mango Custard Bun
Japanese Mango Custard Bun 3-4-3 = 10 - Berrytale Cups (MGO) Thaw: 1.5g Whole Egg, 7-8g Mango Su Boroh Proof: 1hr @ 95F H: 6cm Convection Oven: 280F for 16min 2g Sweet Snow H: 7cm | D: 11cm
Matcha Choco Bun
Japanese Matcha Choco Bun 3-4-3 = 10 - Berrytale Cups (MATCHA) Thaw: 1.5g Whole Egg, 7-8g Matcha Su Boroh Proof: 1hr @ 95F H: 6cm Convection Oven: 280F for 16min 2g Sweet Snow H: 7cm | D: 11cm
Milk Tea Bun
Japanese Milk Tea Custard Bun 3-4-3 = 10 - Berrytale Cups (MILK) Thaw: 1.5g Whole Egg, 7-8g Milk Tea Su Boroh Proof: 1hr @ 95F H: 6cm Convection Oven: 280F for 16min 2g Sweet Snow H: 7cm | D: 11cm
Sugar Cream Cheese
Japanese Sugared Cream Cheese Brioche 4x3=12 Proof: 1.5hr @ 95F D: 13cm. | H: 1.5cm 1g Egg Wash 4g Cream Cheese 2.5cm wide 7x 7g Crystal Sugar Deck Oven: D: 14cm | H: 2cm
Sweet Butter Wreath
Japanese Sweet Butter Wreath & Filling 3-2-3=8 Proof: 1-1.5hr @ 95F D: 10-10.5cm | H: 4-4.5cm Drizzle 5g Condensed Milk 5g Crystal Sugar Deck Oven: 1g Powdered Sugar D: 10.5-11cm | H: 4.5-5cm
White Chocolate Strawberry Bun
Japanese White Chocolate Strawberry Bun 3-4-3 = 10 - Berrytale Cups (STRAW) Thaw: 1.5g Whole Egg, 7-8g Strawberry Su Boroh Proof: 1hr @ 95F H: 6cm Convection Oven: 280F for 16min 2g Sweet Snow H: 7cm | D: 11cm
Whole Wheat Mushroom
Japanese Whole Wheat Dough 4x3=12 - White Oval Cups Proof: 1hr @ 95F H: 2.5cm 1.25g Egg Wash, 35g Mushroom & Onion Mix 10g Mixed Cheese, 8g Mayo Deck Oven: Glaze, Parsley (Timed Bread)
Rose Cheese
Japanese 4x3=12 - White Oval Cups Thaw: 10g Granulated Sugar Proof: 1-1.5hr @ 95F L: 12-12.6cm | W: 8.6-9cm | H: 4-4.6cm Convection Oven: 280F for 24min 2g Sweet Snow L: 12.5-13.1cm | W: 10.4cm | H: 5.2-5.7cm (Timed Bread)
Dino Choco Egg
Japanese Dino Choco Egg 3-4-3 = 10 After thaw - 1.5g Egg Wash, 6g Cornstarch Proof: Room Temp. D: 9.3cm-9.8cm | H: 4.8cm-5.3cm Convection Oven: D: 11.5-12cm | H: 5.5-6cm
Coconut Twist
Japanese Premium Milk Dough, Coconut Filling 4x2 = 8 Proof: 1.5hrs @ 95F L: 23cm | W: 6.5cm | H: 4.8cm 1g Egg Wash, 7g Sliced Almonds Deck Oven: 2g Sugar Water L: 23cm | W: 8.5cm | H: 4.8cm
Yudane Choco Bun
Japanese Yudane Choco Bun Dough, Chocolate Chips 5x3=15 Proof: 1.5hr @ 95F D: 9.5cm | 3.5cm 1g Egg Wash Deck Oven: D: 10cm | H: 4.5cm
Cinnamon Twist
Other Puff 2x5=10 w/ Parchment Paper 2g Egg Wash, 3g Crystal Sugar Convection Oven: 350F for 25min L: 24cm | W: 4cm | H: 3cm
Coconut Strudel
Other Puff 4x4=16 1.25g Egg Wash, 1.75g Sliced Almonds Convection Oven: 350F for 25min 1.5g Sugar Water L: 10cm | W: 7cm | H: 3.5cm
Guava Cheese Strudel
Other Puff 4x4=16 1.25g Egg Wash, 4g Crystal Sugar Convection Oven: 320F for 25min L: 10cm | W: 7cm | H: 3.5cm (Timed Bread)
Potato Croquette
Taiwanese 5-4-5-4=18 Bowl of Water, coat into 4g of Bread Crumbs Proof: 30-40min @ 95F D: 6.7-7cm 6g Oil Convection Oven: 370F @ 18cm no Pinch of Parsley D: 5cm (Timed Bread)
Spicy Sausage
Taiwanese 55g Sweet Dough 4x3=12 - White Oval Base Cups Proof: 1.5hr @ 95F H: 1.8cm 1 Sausage, 12g Mixed Cheese, 8g Mayo, 6g Sriracha Deck Oven: 2g Glaze, 0.1g Parsley L: 13cm | W: 11cm | H: 4cm (Timed Bread)
Milk Pudding
Taiwanese 55g Sweet Dough, 35g Custard Filling 5x3=15 - Milk Pudding Cups Proof: 2hr @ 95F D: 10cm | H:4.5cm 1g Egg Wash, 3g Custard Swirl Deck Oven: 2g Glaze D: 10cm | H: 6cm
Milk Butter Puff Pastry
Taiwanese 55g Sweet Dough, 35g Milk Butter 3-2-3=8 (MB) Proof: 2hr @ 95F D: 9cm | H: 5cm 1.5g Egg Yolk, 0.4g Sliced Almonds Convection Oven: 350F for 16min D: 12cm | H: 7cm
Taro Puff Pastry
Taiwanese 55g Sweet Dough, 35g Taro Filling 3-2-3=8 (T) Proof: 2hr @ 95F 1.5g Egg Yolk, 0.2g White Sesame Convection Oven: 350F @ 16min D: 12cm | H: 7cm
Taro Swirl
Taiwanese 55g Sweet Dough, 40g Taro Filling, 20g Taro Swirl 5x3=15 - Berrytale Cups Proof: 1.5hr @ 95F D: 9cm | H: 6cm Convection Oven: 320F @ 14min 3g Powdered Sugar D: 10cm | H: 8cm
Berrytale
Taiwanese 55g Sweet Dough, Blueberry Cream Cheese 5x3=15 - Berrytale Cups (BT) Proof: 1.5hr @ 95F D: 9cm | H: 4.5cm 3g Blueberry Filling, 18g Moshiguh Deck Oven: D: 11cm | H: 7cm (Timed Bread)
Cheese Bread
Taiwanese 55g Sweet Dough, Cream Cheese Filling 5x3=15 - Berrytale Cups (CB) Proof: 2hrs @ 95F D: 10cm | H: 3.5cm 1g Egg Wash, 15g Mixed Cheese Deck Oven: 2g Glaze D: 11cm | H: 6cm (Timed Bread)
Cheese Dog
Taiwanese 55g Sweet Dough, Hot Dog 5x3=15 (12cm Stretched, 7-8cm) Proof: 1.5hr @ 95F L: 8.5cm | W: 6cm | H: 3cm 1g Egg Wash, 0.2g Black Pepper, 4 line Ketchup, 4g (7 lines) Mayo, 5g Mixed Cheese Deck Oven: 2g Glaze, 0.2g Parsley L: 9cm | W: 7cm | H: 3cm (Timed Bread)
Raisin Milk Butter
Taiwanese 55g Sweet Dough, Raisin Milk Butter 5x3=15 - Milk Pudding Cups (RMB) 2g Egg Wash, 5g Sifted Small Su Boroh Proof: 2hr @ 95F D: 10cm | H: 5.5cm Deck Oven: 3g Powdered Sugar D: 10cm | H: 6cm
Mangotale
Taiwanese 5x3=15 - Berrytale Cups (MT) Proof: 2hrs @ 95F D: 10cm | H: 5cm 3g Mango Filling, 18g Moshiguh Deck Oven: D: 11cm | H: 7.5cm (Timed Bread)
Hawaiian Chicken
Taiwanese 70g Yudane Flat Round Dough 4x3=12 - Cream Cheese Cup Proof: 30min @ 95F H: 1.3cm 88g Chicken Mixture, 12g Mixed Cheese Deck Oven: 2g Glaze, 0.1g Italian Seasoning, 0.1g Parsley D: 11cm | H: 4.5cm (Timed Bread)
Ham & Cheese
Taiwanese 82g In-House Dough, Ham 3-4-3=10 (15cm Stretched, 7cm) Proof: 1.5hr @ 95F L: 8.5cm | W: 7cm | H: 5cm 1g Egg Wash, 1 Slice American Cheese, 6g Mayo (13 Lines) Deck Oven: 2g Glaze L: 9.5cm | W: 10cm | H: 5cm (Timed Bread)
Jalapeño Cream Cheese
Taiwanese 3-4-3=10 Evenly Brush Egg Wash, Cover in Shredded Cheese Mixture Proof: 1-1.5hrs @ 95F W: 6.5cm | H: 3.5cm Jalapeño Deck Oven: L: 15.5-16.5cm | W: 8-8.5cm (Timed Bread)
Red Bean Bread
Taiwanese 55g Sweet Dough, 40g Red Bean Filling, 0.35g Black Sesame Seeds 5x3=15 - Milk Pudding Cups Proof: 2hr @ 95F D: 9cm | H: 5cm Deck Oven: 2g Glaze D: 10cm | H: 6cm
Garlic Cheese
Taiwanese 82g Sweet Dough 5x2=10 Proof: 1.5hr @ 95F L: 8cm | W: 5cm | H: 3cm 1g Egg Wash, 6g Mayo, 10g Garlic Butter, 9g Mixed Cheese Deck Oven: 2g Glaze L: 20cm | W: 8cm | H: 4cm (Timed Bread)
Pork Sung Bun
Taiwanese Pork Sung Bun 5x3=15 Proof: 1.5hr @ 95F L: 12cm | W: 8cm | H: 4cm Deck Oven: Cool Down 30-40 min Spread 15g Mayo, Dip into 15g Pork Sung L: 13cm | W: 9cm | H: 4.5cm