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  • Soft Roll

    Uploaded by

    Dan Uno
    8 views1 page
    This document provides a recipe for soft roll that includes 2000gm strong flour, 500gm soft flour, 32gm salt, 300gm castor sugar, 200gm margarine, 8 eggs, 80gm yeast, and 1000ml milk. The method involves mixing all dry ingredients except yeast and milk, mixing yeast and milk separately, beating the dry ingredients and slowly pouring in the yeast milk mixture, letting the dough rest for 45 minutes, reshaping the dough, and then baking.

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    Soft Roll

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    This document provides a recipe for soft roll that includes 2000gm strong flour, 500gm soft flour, 32gm salt, 300gm castor sugar, 200gm margarine, 8 eggs, 80gm yeast, and 1000ml milk. The method involves mixing all dry ingredients except yeast and milk, mixing yeast and milk separately, beating the dry ingredients and slowly pouring in the yeast milk mixture, letting the dough rest for 45 minutes, reshaping the dough, and then baking.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views1 page

    Soft Roll

    Uploaded by

    Dan Uno
    This document provides a recipe for soft roll that includes 2000gm strong flour, 500gm soft flour, 32gm salt, 300gm castor sugar, 200gm margarine, 8 eggs, 80gm yeast, and 1000ml milk. The method involves mixing all dry ingredients except yeast and milk, mixing yeast and milk separately, beating the dry ingredients and slowly pouring in the yeast milk mixture, letting the dough rest for 45 minutes, reshaping the dough, and then baking.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Soft Roll

    Ingredients

    2000 gm Strong Flour


    500 gm Soft Flour
    32 gm Salt
    300 gm Castor Sugar
    200 gm Margarine
    8 nos Eggs
    ………………………………………..
    80 gm Yeast
    1000ml Milk

    Methods

    1. Mixed all the ingredients except yeast and milk.


    2. Mixed together yeast and milk.
    3. Beat the mixture(1) and pour in the mixture(2) slowly.
    4. Let the dough rest about 45minutes.
    5. Re-shape the dough.
    6. Ready to bake.

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