Cost Breakdown

Critical Success Points

• • Warm milk to the correct temperature (40 °C) to protect the yeast.
• • Knead the dough until elastic and non‑sticky (10‑15 min).
• • First bulk fermentation until doubled in size.
• • Thicken the pastry cream without curdling.
• • Second proof in the pan before baking.
• • Bake at the correct temperatures and times.

Safety Warnings

• • Milk and pastry cream are hot; handle with care to avoid burns.
• • Use a sharp knife when cutting the log; keep fingers clear.
• • Do not let the yeast mixture exceed 50 °C, or the yeast will die.