- 300 g Bread flour
- 300 g Cake flour
- 10 g Active dry yeast
- 6 g Salt
- 250 g Milk
- 2 pcs Eggs
- 120 g Sugar, fine
- 100 g Butter
Methods
- Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration.
- Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in bulk.
- Take out the dough and press out the gas produced during the proof. Let rest for about 15 minutes. Roll out the dough to a thickness of 2cm. Divide the dough into small pieces with a round cookie cutter. Try to divide the dough as even as possible, so that the bread won't come out some part burnt while other part are not even cooked.
- Arrange them in two 10 inch pie pans. Brush the top with whole egg mixture and rest for about 15 minutes.
- Preheat an oven to 180C/350F. Bake for about 10-12 minutes. If desired, dip the bread with maple syrup, condensed milk, or chocolate sauce, or simply just with milk.
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