Mix together the two ingredients and scale 20gr in round silicone molds.
Mixing (Kitchen Aid)
4' slow and 12' fast then add the Mimetic and mix again 5' fast. Cut the dough in two and color one part with red food colorant.
Overnight at 3°C with a plastic cover on top.
Scaling and Shaping
White dough: Divide dough pieces of 10gr and shape round.Red dough: Divide doug pieces of 8gr and shapre round.In a round mold (D=10cm H=2,5cm), place a small ring of left-over dough on the bottom and intercalate red and white balls on the side. Place the insert on the middle.
1H30 at 28°C and 80% humidity.
In the deck oven at 180-180°C for 11'.
Glaze the Brioche with Harmony Sublimo and poach 10gr of Topfil Finest Strawberry on the first insert. Decorate with a cube of mango on top.