Ingredients
Bread Flour – 1000g
Potato Flakes – 50g
AB Mauri Mauripan Instant Yeast – 15g
Salt – 15g
Sugar – 130g
Mauri Japanese Bread Improver – 5g
Milk Powder – 50g
Whole Eggs – 100g
Cold water (0-1 ˚C) – 320g
Milk – 250g
Unsalted Butter – 100g
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Baking Steps:
- Weigh all ingredients.
- Place all dry ingredients into the mixer and mix for 1 minute.
- Add in water and eggs and mix for 7 minutes.
- Add in butter and mix for 6 minutes ( or until the dough is well developed).
- Round the dough and rest for 30 minutes.
- Scale the dough into 32g per piece, round and rest for 5 minutes.
- Shape the dough and put into ( 6 inch x 11 inch ) tray.
- Proof at 40C and RH 80% for approximately 60 minutes.
- Bake at 200˚C top 200˚C bottom for about 14 to 15 minutes or until done.
Baking condition varies upon oven used and dough weight. .
