Ube Cream Roll



  1. Mix all ingredients until gluten is fully developed.
  2. Bulk fermentation: 20 minutes.
  3. Shape: Cut and Round - 200g/dough For dough filling (30g each dough-Deli Ube)
  4. Rest/Intermediate proofing: 20 minutes.
  5. Final shape: roll
  6. Proof/Final fermentation: 60 minutes.
  7. Bake for 15 to 18 minutes at 180°C.


Before  baking  Brush with Sunset Glaze then pipe the mixture of toppings.