Chinese Tiramisu Ice Bread
Overview
The bread made using the Chinese method has a moist and soft texture that is closer to the texture of cake. It explodes in one bite, just like ice cream, so delicious!
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Ingredients
Steps
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Use the Gobic U10 dough mixer to beat the dough into a jagged glove film and add butter.
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After 40 minutes, divide and roll into 30g pieces of dough.
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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.
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The hot air mode of the Kobic 80s oven was used to bake the 3 layers at 160 degrees for 13 minutes.
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For the filling, first whip the cream and sugar until stiff, then stir well with the mascarpone cheese and finally mix it into a piping bag.
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As shown in the picture, poke a small hole on the side and squeeze in the cheese sauce.
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After squeezing the filling, spread it on the surface and sprinkle with cocoa powder, icing sugar, and strawberries.
