134
Various flavored bread
Use bread dough
Ingredients (for 12 pieces)
ɑInstant dry yeast used
ʗ
ʘ
ʙ
ʚ
ʛ
ʞ
ʟ
⑪
*
1 Make the dough according to the
process in P. 129.
Bread dough
High-gluten flour 225
g
Low-gluten flour 55
g
Butter 15
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Eggs
(evenly mixed)
25
g
Water 140
g
(mL)
Instant dry yeast 2.8
g
(1 tsp)
Butter (cut into 1 cm
pieces)
140
g
Egg (liquid)
25
g
200 kcal (for 1 piece)
Croissant
ɑ
Add in butter
ʗ Put the dough in a bowl, cover it with a
plastic wrap and place it in a refrigerator
for 30 ȋ 60 min.
Prolong the refrigeration time when
the room temperature is high
ʘ Apply flour on butter, place them on the
plastic wrap, roll them into a 20 × 20 cm
square and keep them in refrigerator for
15 ȋ 30 min.
ʙ Use a rolling pin to tap and press the
dough and roll it into a 30 × 30 cm
square.
ʚ Wrap the butter of Step ʘ with the
dough of step ʙ, cover it with the
plastic wrap and keep it in a refrigerator
for 10 ȋ 20 min.
ʛ Tap and press the dough of step ʚ with
the rolling pin till the dough is thinner
and roll it flat.
ʜ Fold up the dough three times, cover it
with a plastic wrap and keep it in a
refrigerator for 10 ȋ 20 min.
ʝ Repeat steps ʛ and ʜ twice and keep
it in a refrigerator for 30 ȋ 60 min.
ɑ
Forming
ʞ Divide the dough into two even pieces and
roll them into a 18 × 40 cm rectangular
shape. Divide them into 6 isosceles
triangles.
ʟ Hold one end of the dough and roll it up.
ʠ Face the closure downwards.
ɑ
Fermentation
⑪Sprinkle water on it and cover it with a
plastic wrap. Allow it to ferment for
40 ȋ 60 min (till it rises to double its
original size) at the room temperature and
coat with egg liquids.
ɑ
Baking
⑫ Bake it in an oven that is preheated to a
temperature of 200 ȋ 220 Ɇ for about
10 min. Keep the remaining dough in a
refrigerator to avoid excessive fermentation.
┌
│
│
│
│
│
│
│
│
│
│
│
│
│
└
*
1
ɑNatural yeast used
*
2 Make the dough according to the
process in P. 130.
Bread dough
High-gluten flour 230
g
Low-gluten flour 50
g
Butter 15
g
Granulated sugar 24
g
(2 tbsp)
Milk powder 6
g
(1 tbsp)
Salt 5
g
(1 tsp)
Eggs
(evenly mixed)
25
g
Water 130
g
(mL)
Fermented natural yeast
25
g
(2 tbsp)
Butter (cut into 1 cm
pieces)
140
g
Egg (liquid)
25
g
204 kcal (for 1 loaf)
┌
│
│
│
│
│
│
│
│
│
│
│
│
│
└
*
2
Doughnut
ʗ Divide the dough into small pieces that are 35 g each. Cover them with a small towel and place them still
for 10 ȋ 20 min.
ʘ Roll them into thin round shapes and press the dough with the doughnut mold.
ʙ
Allow the dough to ferment for 20 ȋ 30 min (till it rises to double its original size) at a temperature of 30 ȋ 35 Ɇ.
ʚ Deep-fry them at an oil temperature of 170 Ɇ and sprinkle them with cinnamon and refined white sugar.
()
To Next Page
Loading...
