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Process
- Mix and stir the dough to 70% then add butter, stir the
dough again until gluten expands. Maintain the dough
temperature between 26-28℃. - Basic ferment for 60 minutes at 26-28℃
- Divide the dough into pieces of 80g/each.
- Moulding the dough: cut one third of dough. Coat the
remaining dough with pineapple peel. Roll one third of
the dough flat and wrap the remaining dough. Final
proof at 36-38℃ and humidity 75-80% for one hour - Fermented the dough to 70%, brush with eggs and cut
a cross on top, then bake. - Baking temperature: upper filament 180℃, lower
filament:190℃ - Baking time: 12 minutes
Ingredients
Mangarine 100
Sugar 75
Eggs 100
Cake flour 180