Method

1. Mix high protein flour​, all purpose flour​, instant dry yeast​, double action baking powder​, castor sugar​, skim milk powder, and salt​ in a mixer.

2. Gradually add water and whole egg, knead until 80% gluten develop.​

3. Add in butter and continue to knead until gluten is fully develop.​

4. Proof the dough at 32°C, humid 70% for 40mins.​

5. Once it’s done proofing, flatten the dough and roll to 2cm thickness.​

6. Cut the dough with cookies cutter and lay it on tray for final proof until it is doubled in size.

7. Preheat the shortening to 170°C and fry for 1 min on each side.
8. For the fillings, in a small bowl, combine gelatine powder with cold water. Let it sit for 5mins to bloom.
9. Microwave the bloomed gelatine for 10 –15 secs until it is fully dissolved and set aside to let it cool slightly.
10. ​In a chilled bowl, whip the whipping cream with powdered sugar and vanilla extract until it reaches soft peaks.
11. Add in cream cheese and coffee emulco, mix it gently until smooth.
12. While mixing on low speed, slowly pour the melted gelatine into the cream mixture then whip on medium-high just until firm peak is form.
13. Let the filling chill for 20–30 mins before piping or spreading. It will set further as it chills.​​​​​​​

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