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1. Raw materials:
- 350g flour number 13
- 3 eggs
- 100g unsalted butter
- 4g of salt
- 50g of sugar
- 5g instant yeast
- 5g vanilla
- 55ml of fresh milk
- 55ml whipping cream
- 15g lion powder
- Almond
- 2tbsp of fresh milk + 1tbsp of honey to sweep the cake
2. Notes when making chamomile bread:
0:47 Note 1: Europe must be really cold before you knead
2:18 Note 2: Butter must be refrigerated, not at room temperature
4:00 Note 3: Incubation must be below 25 degrees Celsius
5:40 Note 4: The second incubation of flour in the freezer
8:21 Note 5: 3rd incubate until 80% hatch
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