Group A
300g bread flour (13% or more protein content)
7g instant brown yeast (Bruggeman)
1 tbsp caster sugar
1 tbsp full cream milk powder
1pc egg (yolk+white=60g)
140g water
Group B
1/2 tsp salt
35g unsalted butter
Egg Wash
2 egg yolks
1 egg white
30g fresh milk
Directions
- put all ingredients from Group A in a mixing bowl, use the dough attachment & mix for about 2mins on medium speed
- combine Group B into Group A, mix on high speed till dough comes together off the hook & does not stick to hands (around 5mins)
- divide the dough into about 50g balls each and place them on a tray (leave spaces in between for expansion) and cover with cling wrap
- rest for 30 to 45mins
- shape dough according to the fillings of each bread roll and cover with cling wrap again and let proof for 1 hour or till double in size (can put on a tray and leave in the oven. Put a bowl of hot water on the bottom tray without switching on the oven. Take it out once ready to preheat oven)
- once ready, brush a thin layer of egg wash before baking
- bake at 180°C for 12mins
- once the bread is out of the oven, quickly brush a thin layer of melted butter on each rolls
- leave bread to cool down completely before decorating
- keep in covered containers to prevent dryness and the bread should be able to retain the softness for the next 3 days if well kept
Foodnote: Learn from another instructor. The dough is simple and really easy to manage. Not bad... and classmates are fun! Looking forward to their artisan bread class.
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