BREAD

INGREDIENTS

I. “Soft Breads” Procedure 1. Mix in Group 1, low speed for

Group Ingredients Amount
1 Bread Flour 560gms
Sugar 120gms
Instant Yeast 8gms
Salt 8gms
Bread Improver 6gms
Powdered Milk 20gms
2 Water 220gms
All Purpose Cream 50gms
Egg yolk 50gms (3pcs)
3 Butter 100gm
1min. 2. Add in Group 2, mix in low speed
for 2mins. 3. Add in Group 3, mix low speed
for 1min, and then increase to medium
speed and mix for 8-12mins. 4. Check for
window pane test. 5. Transfer the dough to
the work surface and let it rest for 15mins.
6. Scale into round, cover and let it rest for
10mins. 7. Shape into different buns, cover
and let it rest for 45mins. 8. Egg-wash
before baking (egg yolk + 1tbsp. evaporated
milk) 9. Bake at 180C for 15mins – 18 mins.
PROCEDURES

“Brioche”
All-purpose flour 500gms
Milk Powder 30gms
Yeast 6gms Salt 6gms Sugar 80gms Milk (liquid) 100gms Water (cold) 170gms Egg 60gms (1pc) large or xl
Oil 35gms Butter 50gms

Procedure 1. Mix all dry ingredients. 2. Gradually add all the liquid ingredients. 3. Lastly, add oil and
butter. 4. Knead for about 8-12mins until it passes the window pane test. 5. Let it rest for 15 minutes. 6.
Scale and round for 35gms each. 7. Proof for 40-45mins. 8. Brush with egg-wash before baking. 9. Bake
for 180C for about 15-18mins