Ingredients
350 g pastry flour (to make pastry flour, whisk together 2 cups all-purpose flour with 1 cup cake flour, then weigh out the necessary amount)
7 g active dry yeast (or 1 packet)
10 g sugar
3 g sea salt
2 g baking soda
620 g Supremo® Mexican Style Crema from V&V SUPREMO®
115 g butter (1 stick), diced
2 whole eggs