How to make Chinese Tiramisu Ice Bread - Baking recipes

1
Using the Gobic U10 dough mixer, beat the dough into a jagged glove film and add butter.
2
After 40 minutes, divide and roll into 30g pieces of dough.
3
Put it into the F75 fermentation box with a temperature of 28 and a humidity of 75 for fermentation until it is 1.5 times larger.
4
High Bic 80s wind stove oven hot air mode 3 layers and bake at 160 degrees for 13 minutes.
5
For the filling, first whip the cream and sugar until stiff, then stir evenly with the mascarpone cheese and finally mix it into a piping bag.
6
As shown in the picture, poke a small hole on the side and squeeze in the cheese sauce.
7
After squeezing the filling, spread it on the surface, sprinkle with cocoa powder, icing sugar, and strawberries.

Tips

It is best to make medium-sized dough and refrigerate it one day in advance. Beat the ingredients until they are 80% gluten-free, then ferment at room temperature for an hour and put it in the refrigerator. After 12 hours of fermentation, the humidity and flavor of the dough will be very good. The bread will taste softer and more delicate than the direct method.