18
Unsugared sandwiches
- 1 kg flour
- 0,5 l. dough fluid (half milk, half water)
- 50 gr yeast
- 2 eggs
- 100 gr fatty substance
- 15 gr salt
Method :
1) Knead the dough.
2) Pre-rising of 15 min.
3) Push and fold the dough.
4) Weigh out the dough parts of 420 gr and round them.
5) 2
nd
pre-rising of 15 min.
6) Making the sandwiches :
- divide the dough parts in 8 equal parts and round them
- let the dough balls rest for 10 min.
- push the dough balls flat with your palm and roll up, a few times
7) Lay down the sandwiches on a baking tray and baking sheet with the fold
downwards (you can recognize the fold by the line that formed during step 6).
8) Let the sandwiches rise.
9) After half-rising, smear in the upper side with a beaten egg.
10) Continue rising (warm).
11) Bake in the oven on 210°, approximatelly 12 min.
12) Open the steam vent(s) the last 2 min.
Sugared sandwiches
- 1 kg flour
- 0,5 l. dough fluid (half milk, half water)
- 1 egg
- 50 gr yeast
- 150 gr sugar
- 150 gr fatty substance
- 15 gr salt
Method : the same method as with that the unsugared sandwiches.
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