Ingredients

• 1000g Type B Flour or Blédor Farathas Flour
• 200g Eggs
• 200g Sugar
• 10g Salt
• 30g Yeast
• 200g Margarine
• 250g Water
• 5g Improver
• A drop of Bergamot Essence

Preparation

1. Weighing: Measure each ingredient separately.
2. Kneading: Knead for 4 minutes at the first speed. Add margarine and knead at the second speed for 10 to 12 minutes.
3. Resting: Let the dough rest for 1 hour at room temperature.
4. Division of the dough: Divide the dough according to the desired product.
5. Shaping: Form into balls and shape as desired.
6. Fermentation: Allow to ferment for 90 to 120 minutes at room temperature.
7. Baking: Bake for 10 to 12 minutes, depending on the weight, in a preheated oven at 200°C.