Debic is part of
By Chef Otto Tay
For 1 servings
800 g Japanese flour 11%
200 g all purpose flour 9-10%
20 g salt
120 g sugar
17 g instant dry yeast
50 g whipping cream
450 g water ice cold
80 g Debic Crème Butter Block
500 g Debic Croissant Butter Sheet
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