Ingredients
150 ml Water
300 gm Flour
6 gm Sugar
25 gm Melted butter
Whole eggs ½
6 gm Slat
25 gm Milk powder
8gm Dry yeast
1 pinch Bread improver
Method of preparation:
- Collect and measure all ingredients. Sieve the flour and keep aside.
- Mix all ingredients into the mixing bowl except oil, after blending the yeast add oil and develop the dough fully.
- Keep the dough in the fermentation cabinet for 30 minutes to ferment at temperature 350c and humidity 92%.
- After fermentation, scale 45-50gm per roll.
- Make different types of soft roll shape as you like. And place on baking tray. Keep in proofing cabinet at 350c for about 30min or room temperature for final proof.
- After proofing, preheat the oven, bake at 1800 C for 10-15 min. After baking, oil brush or butter brush. Also you can make any form.
