About This Sweet Dough
This frozen sweet dough is designed for convenience-"take and use"-to make the joy of fresh baking accessible to everyone. It is available in three specifications:
35g × 400 pcs: Ideal for mini dinner rolls or bite-sized snacks.
60g × 220 pcs: Standard size for sweet buns.
70g × 200 pcs: Perfect for large filled breads.
Core Highlights
Effortless Operation, Save Time Skip the kneading and the first proofing, saving at least 2 hours of preparation. The simple thawing and proofing process allows bakeries to quickly restock fresh bread during peak hours.
Consistent Soft Texture
Our pre-mixed formula ensures consistent quality, eliminating the "soft today, hard tomorrow" inconsistency of manual kneading. The result is elastic, fine-pored bread with a delicate sweet aroma.
Multiple Specifications
From 35g mini versions for tea breaks to 70g large versions for stuffed buns, we offer the right weight for every scenario, whether for commercial or home use.
Long Shelf Life, No Waste
Stays fresh for up to 3 months at -18°C. Any unused dough can be resealed and put back in the freezer, preventing ingredient spoilage and waste.
Application Scenarios
Bakeries: Maintain a steady supply of fresh bread during morning and afternoon rushes.
Coffee Shops / Light Eateries: Pair with Americanos or Lattes for "Bread + Coffee" combos without high labor costs.
Home Baking: Beginners can easily bake restaurant-quality soft bread for breakfast or weekends.
Catering & Events: The mini size is perfect for parties and office meetings.
FAQ
Q: How long does it take to thaw?
A: We recommend thawing at room temperature (20-25°C) for 30-40 minutes until the dough is completely softened and can be slightly pressed. Extend by 10 minutes if the room is cold.
Q: Does it have to proof to four times its size?
A: Yes. Proofing to four times the size ensures the signature softness. If under-proofed, the bread will be hard and dense.
Q: Should I adjust baking times for different weights?
A: Yes. Shorten by 2-3 minutes for the 35g dough and extend by about 2 minutes for the 70g dough. Monitor the crust color to avoid burning.
Q: How do I store leftover dough after opening?
A: Wrap individual dough pieces tightly in plastic wrap, place them in a sealed bag, and return to the freezer (-18°C). Use within one week for best results.
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