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Cramlque bread

Cramlque bread

 

Ingredients                                                      %                         kg.g
Bread Flour                                                     100                      744
Milk                                                                    50                       327
Whole Egg                                                       12                        89
Angel Sugar-tolerance Instant Dry Yeast   2                         15
Granulate Sugar                                            10                        74
Salt                                                                    2                         15
Sponge                                                             20                      149
Preserved Apple                                             8                         60
Orange Peel                                                    8                         60
Bakerdream Fine Cream                             15                       112
Bakerdream Margarine                                15                       112
Total                                                                 242                     1800

Method
- Dough making: After the dough is fully developed, add preserved apple and orange peel at slow speed and mix them evenly.
- Dough temperature: 26-28℃
- Basic fermentation: temperature of 28℃,humidity of 75-80%,time of 60 minutes
- Dough dividing and shaping: divide the dough into 450g per portion, make three fold and rest for 15 minutes, roll the dough, mould it into shape and proff.
- Before baking, brush the whole egg and make cuts with a knife on the surface.
- Baking temperature:150℃/200℃
- Baking time: 30minutes