Medium Seed Tiramisu Ice Bread

Beat the dough with the Kaibike U10 kneading machine until a jagged glove-like membrane forms, then add butter.

After proofing for 40 minutes, divide and round the dough into 30g pieces.

Place in the f75 fermentation chamber at a temperature of 28°C and humidity of 75% to ferment until it is 1.5 times larger.

High-Pike 80s style oven convection mode, bake 3 layers at the same time at 160 degrees for 13 minutes.

First, whip the heavy cream and sugar until stiff, then mix evenly with the mascarpone cheese, and finally combine into a piping bag.

As shown in the picture, poke a small opening on the side and squeeze in the cheese sauce.

After filling, spread it on the surface as well, and sprinkle with cocoa powder, icing sugar, and strawberries.