Ingredients:
Group A
Bread Flour – 800g
Hokkaido Bread Concentrate – 200g
Sugar – 75g
Salt – 15g
Mauripan Instant Yeast – 15g
Group B
Water – 630g
Group C
Shortening – 50g
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Baking Steps:
- Mix ingredients A with mixer at low speed for 1 min. Add in Ingredients B and mix for 2-3 mins.
- Add in the shortening and mix for 1 min. Change to medium speed and mix until the dough is well-developed (9 – 10 mins).
- Rest dough for 10 mins. Divide the dough into 400g dough, round up and rest for 10 mins.
- Mould and place the dough into baking tin and cover with lid.
- Proof the dough at 38°C, 85% RH for 65 – 70 minutes, or until double its original size.
- Bake at 200°C for about 30 minutes.
