Soft Rolls
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SOFT ROLLS
Ingredients:
Water
600 gm
Yeast
60 gm
Bread flour/strong flour Salt
1300 gm 30 gm
Sogar castor
125 gm
Milk powder
60 gm
Shortening Butter or margarine Eggs
60 gm 60 gm 125 gm
Method: Straight dough method. ( combine all ingredients in the mixing bowl and mix) 10 -12 minutes at 2nd speed. Baking at : 400⁰ F ( 200⁰ C). Note:- Some bakers dissolve the compressed yeast in some of the water before adding the remaining ingredients. Others omit this step. Active dry yeast, on the other hand, must be rehydrated before mixing. -
The advantage of softening the yeast in some of the water is that it helps to ensure that yeast is evenly distributed in the dough.
Owned by Chef Manan, LKM
Ingredients:
Water
600 gm
Yeast
60 gm
Bread flour/strong flour Salt
1300 gm 30 gm
Sogar castor
125 gm
Milk powder
60 gm
Shortening Butter or margarine Eggs
60 gm 60 gm 125 gm
Method: Straight dough method. ( combine all ingredients in the mixing bowl and mix) 10 -12 minutes at 2nd speed. Baking at : 400⁰ F ( 200⁰ C). Note:- Some bakers dissolve the compressed yeast in some of the water before adding the remaining ingredients. Others omit this step. Active dry yeast, on the other hand, must be rehydrated before mixing. -
The advantage of softening the yeast in some of the water is that it helps to ensure that yeast is evenly distributed in the dough.
Owned by Chef Manan, LKM
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