Butter Roll
Ingredient :
1 kg All purpose flour
22 gr Salt
22 gr Sugar
30 gr Yeast
120 gr Butter
20 gr Milk powder
100 ml Fresh milk
500 gr Water
Steps :
1. Knead all ingredient on setting speed 1 (3 minutes). Then setting 2 for 8 minutes, add butter and knead for 8 minutes.
2. Let rest the dough approximately 15 minutes or until the dough become doubled in size.
3. Divide dough in to 35 gr each. shape it round, place in to mould (buttered and floured).
4. let sit for sheet pan proofing for 10 minutes, after rice place butter dice on top of the bread slowly and baked at 464 F/240 C for 20 minutes until cooked through.
3. Divide dough in to 35 gr each. shape it round, place in to mould (buttered and floured).
4. let sit for sheet pan proofing for 10 minutes, after rice place butter dice on top of the bread slowly and baked at 464 F/240 C for 20 minutes until cooked through.
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