*1 time Proofing Soft Bread* (Recipe by Apple Lee)

(A)

360gm Bread Flour

60gm Whipping Cream

170gm Fresh/Full Cream Milk

40gm Castor Sugar

2gm Salt

5gm Yeast

1 Egg

(B)

30gm Butter

subheading: Egg Wash:

1 Egg+1tbsp Milk

METHOD:

1.) Add (A) into d mixer except milk. Add milk gradually. Stop once dough is formed to right consistency (not too wet...might not use all 170gm)

2.) Knead for about 10mins.

3.) Add (B) n until kneading till window pane stage about 20 to 30 mins.

4.) Scale dough to 8pcs n rest for 10mins. (I scale my dough to 40gm thus got 17pcs)

5) Roll out each dough n shape. Arrange on baking tray.

6.) Cover with cling wrap n proof for +- 1 hour.

7.) Brush rolls with egg wash 2 to 3 times. Bake in preheated oven @ 160°C for 18 to 20 mins.

*Different oven temperature varies, pls adjust accordingly.*

*You can even put fillings*

*Shape whatever shapes you like*

Easy peasy right?

Page footer