Earl Grey Milk Paste with shredded coconuts|アールグレイペーストとドライココナッツ
Cub Epi – Bacon and cheese|キューブエピ ベーコンとチーズ
Instructions
【PRE-YEAST FERMENATION】 Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.
【MIX】 Mix the bread flour, salt, sugar, dry yeast and milk are all soaked into the dough. (approx. 3 minutes)
Blend the butter and knead for approximately 5 minutes. Stretch the dough with your fingers for the gluten test (by stretching the dough, strong gluten produces a thinly stretched skin) but this dough can produce some holes while you stretching.
【PROOF # 1】 Allow the dough to ferment in a warm environment/28-29℃, for about an hour. Roll the dough to a 2cm thickness, protecting it with a plastic wrap to leave overnight in the refrigerator.
【SHAPING】 Approximate dough size 77g each Remove the dough from the refrigerator and set it at room temperature. Using a 6cm square cube in, divide the dough into approx. 77g each, adding fillings in the middle of the dough.
【ROLL SHAPING】 Roll to a thickness of approx. 5mm. Distribute the filling evenly throughout the dough, leaving a 2cm strip at the end. Roll the dough into a cylinder, cutting the dough into 6 pieces or about 3cm thickness, leaving room for inflation.
【ALTERNATIVE SQUARE TIN】 Milk box can be a replacement for cube tins. Set it on a baking tin with greasing paper underneath.
【PROOF # 2】 Allowed 40 minutes at 40℃, inflating to 1.5 times the original size.
【BAKING】 Bake for 15~20 minutes at 190 ℃, removing it from the mould ring whilst hot.
No comments yet.