A. Dough A

1. Mix bread flour, S500, sugar, dry yeast, the eggs, water (26.5%), yogurt (1.5%) and malt powder (2%) until 70–80% gluten development.
2. Target dough temperature: 24–25℃.
3. Cover tightly and refrigerate at 4℃ for 12–16 hours (the dough rises to about 1.5 times its volume).
4. Remove and allow the dough to reach 16–18℃ over 30–40 minutes before use.

B. Dough B

1. Prepare the Dough B ingredients, already chilled, then mix with Dough A.
2. Add half the milk first to check the consistency. Mix until uniform, keeping the dough temperature at 22–24℃.
3. Divide & rest: divide the dough into the desired size → rest on the bench for 10–15 minutes.
4. Shape & final proof: proof at 30℃ / humidity 75%/45–50 minutes.
5. Bake: at 165 for 14 minutes.

C. Glutinous Rice Baguette & Walnut Filling (70g/piece)

1. Cook the glutinous rice mixture

• Place glutinous rice flour, sugar, salt and water in a saucepan and cook over low heat, stirring constantly until thick and elastic.
• Once thickened, add butter and milk/cream to make the filling smoother.
• Allow to cool completely.

2. Finish the filling

• Mix honey or oligosaccharide syrup into the cooled dough for added sweetness and chewiness.
• Finally, add the chopped toasted walnuts and mix gently.

3. How to use

• Wrap approximately 40–50 g of filling in each portion of baguette dough.
• Decorate with walnut slices, brush with honey or dust with powdered sugar after baking for a premium appearance.

4. Characteristics

• The glutinous rice mixture: adds moisture and chewiness.
• Walnuts: nutty flavor and crunch.
• No bean filling → a lighter and healthier product.

D. Black Sesame Cream

1. Cook the sesame base

• Gently heat the milk, sugar and black sesame paste until combined.
• Add the honey and cream cheese, stir until smooth → allow to cool completely.

2. Whipping the cream

• Whip the chilled cream to 60% (soft peaks).

3. Mix

• Gently fold the cooled sesame base into the whipped cream.

4. Applications

• Filling for cakes, sandwiches and baguettes.
• Suitable for mochi, glutinous rice cakes and red beans.

E. Outer Coating

Mix the almond flour and coconut flour. Then bake at 150℃ for 5 minutes, then grind into powder.