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Ingredients                                                             %                      kg.g
Bread Flour                                                           100                     1000
Angel Sugar-tolerance Instant Dry Yeast         1.5                      15
Milk                                                                           50                      500
Granulated Sugar                                                  20                      200
Milk Powder                                                            5                       50
Soft Chocolate                                                        5                       50
Salt                                                                            2                        20
Egg                                                                          10                      100
Coffee                                                                     1.5                      15
Bakerdream Margarine                                       15                      150
Bread  Softening Agent                                         2                        20
Angel A500 Bread Improver                                 0.3                       3

Method
- Dough making:When the wheat gluten is developed by 80%, add the butter and the softening agent slowly and stir them at high speed till the dough is fully developed.
- Dough temperature: 26-28℃
- Weight of the divided dough: 150g per portion
- Resting the dough: 15minutes
- Shaping and putting the dough in a mold: 3 pieces of bread in a mole
- After the fermenting is finished, bake the bread, and then brush the whole egg and sprinkle almond slices on the surface for decoration.
- Baking temperature: 160℃/190℃
- Baking time: 35minutes