Bread Flour: 200 grams
Caster Sugar: 20 grams
Milk 115-120 grams Butter 20 grams The above is the main dough ↑ Crumb Topping: Butter 15 grams
Powdered Sugar 5g Cake Flour 20g Basque Batter: Cream Cheese 130g Sugar 25g
Whole egg liquid: 30 grams
Whipping cream: 30 grams Decoration: Raspberries / Blueberries / Egg wash (Main dough ingredients) Pour the above ingredients into the mixing bowl and knead until a rough membrane forms. Add 20 grams of softened butter, then knead at medium to high speed until a thin membrane develops. (Crumb topping ingredients) 15 grams of refrigerated butter + 5 grams of powdered sugar + 20 grams of cake flour. (Main dough) After fermentation, degas the dough and divide it evenly into 6 portions. Shape each into a ball, seal, and let rest for 10 minutes.130g cream cheese + 25g sugar, beat until smooth. Add 30g beaten eggs, mix until well combined. Press indentations into the fermented dough, pipe in the Basque filling. Brush the edges with beaten egg, decorate the center with raspberries and blueberries.
