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Snail Bread with Cream Filling
- FDT 24ºC
- Basic Fermentation Temperature 28ºC
- Basic Fermentation 45 mins
- Dividing 80g
- Bench Proof Refrigerate
- Final Proof Temperature 28ºC
- Final Proof 60 mins
- Baking Temperature 160ºC
- Baking Time 12 mins
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