• Bread flour 480 gm
  • Plain flour 120 gm
  • Caster sugar 110 gm
  • Milk powder 20 gm
  • Dry yeast 4 tsp
  • Bread Improver 1 tsp (optional)
  • Egg 1 no
  • Cold water 300 ml
  • Unsalted butter 60 gm
  • Salt 10 gm
  • Mix (A) till well blended (just use a spoon to stir to mix well). Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth (KC uli sampai 10-15 minits to pass the stretch test).
  • Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size. (Kalau cuaca baik, yeast pun baik...30 minit tepung dah naik 2 kali ganda)
  • Divide dough into portions of 50 or 60 gm each. Shape into balls and leave it to rest for abt 10 mins.
  • Roll out dough and wrap with desired fillings. Shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.( 20-30 minit pun kadang2 dah mencukupi)
  • Egg wash dough. Bake dough at 180-190C for abt 12 mins ( ikut kekuatan oven)
  • For those who would like to freeze unused dough. Stop at Step 3. After shaping dough into balls straight away keep the dough properly in container in the freezer compartment for later use.
  • When ready to use, slightly flour the tabletop and take the dough out to thaw. When dough is thawed, roll out the dough and add in fillings and shape it. Leave it on baking sheet to prove for abt an hour or until it is double in size. Bake as per normal.


Post a Comment