A cube bread

• - Ingredients

  Plain bread mix 426g, water 177g, yeast 4g, whipped cream 33g, butter 59g,
  S-500 1g

• - Procedure

  1. Put all ingredients and mix them.
  

B Custard cream

• - Ingredients

  milk 250g, yolk 50g, sugar 62g, starch 20g, butter 20g,
  vanilla paste 4g
  

• - Procedure

  1. Put milk 250g, sugar 12g and vanilla essence 4g and boil them.
  2. Mix yolk 50g, sugar 50g and starch 20g.
  3. Mix ①+② and boil it.
  4. Put butter 20g into ③, mix it and cool it down.
  

C Choco cream

• - Ingredients

  milk 600g, yolk 120g, sugar 149g, starch 48g, butter 48g,
  dark chocolate 36g
  

• - Procedure

  1. milk 600g, sugar 12g and boil them.
  2. Mix yolk 120g, sugar50g and starch 48g.
  3. Mix ①+② and boil it.
  4. Put butter 20g into ③ and mix it.
  5. Put dark chocolate into ④, mix and cool it down.
  

D Cube bread cream

• - Ingredients

  milk 600g, yolk 120g, sugar 149g, starch 48g, butter 48g,
  dark chocolate 36g
  

• - Procedure

  1. Boil milk 600g and sugar 12g.
  2. Mix yolk + sugar 50g + starch.
  3. Mix ①+② and boil it.
  4. butter 20g을 ③ and mix it.
  5. Put dark chocolate into ④, mix and cool it down.
  

E Filling

• - Ingredients

  Custard cream 100g, strawberry cream 100g, blueberry cream 100g,
  Choco cream 100g
  

• - Procedure

  1. Strawberry cream
  - Mix custard cream 71g+ ripple jam 29g.
  2. Blueberry cream
  - Mix custard cream 71g+ ripple jam 29g.
  

F Topping

• - Ingredients

  Choco cookie crunch,Egg cookie crunch,Blueberry cookie crunch,Strawberry cookie crunch,,White coating dark ,Dark coating dark

• - Procedure

  1. Use appropriate topping ingredients for taste.
  

Finish

• - Ingredients

• - Procedure

  1. Ferment the dough in the fermentation room for 1 hour (Temp: 27°c, humidity: 75-80%).
  2. Punch the fermented dough and ferment for 30 minutes.
  3. Split the fermented dough into 70g and give a 10 minutes bench time.
  4. After kneading the fermented dough, put it in a square bread frame and ferment in the fermentation room for 40 minutes.
  5. Bake in a preheated deck oven with 185°C/185°C for 20 minutes and leave it cool.
  6. Add 100g of cream to the bread.
  7. Put the coated darkness on top of the bread and finish with crunchy and deco white + cocoa powder.