Products
 Home > Products and Services > Food Ingredients > Baker's Yeast and Ingredients > baking center > Bread Recipes

Share to    Twitter  Facebook  Sina  qq  163

White Toast

  

Ingredients                                                                 %                     kg.g
Sponge dough
Bread Flour                                                                70                      700
Angel Sugar-tolerance Instant Dry Yeast             0.7                     7
Water                                                                           42                     420
Main Dough
Bread Flour                                                               30                      300
Salt                                                                             1.8                      18
Sugar                                                                          6                        60
Milk Powder                                                               3                        30
Bakerdream White Cream                                     6                         60
Angel Sugar tolerance Instant Dry Yeast            0.3                       3
Angel A300 Bread Improver                                  0.3                       3
Water                                                                         15                       150
Total                                                                          178                     1780

Method
- Dough making:After being fermented for 3-4 hours, the sponge dough should be mixed with materials of the dough.
- Dough temperature: 26-28℃
- Dividing the dough: 250g per portion, roll the dough into round shape and rest for 15 minutes
- Shaping the dough: put 4 portions into the mold.
- After the fermenting is finished, bake the bread with a cover on it.
- Baking temperature: 190℃/190℃
- Baking time: 35 minutes