SWEET DOUGH


Ingredients:

1/2 kg PUREFOODS BARON ALL PURPOSE FLOUR
1/2 kg PUREFOODS EMPEROR HARD WHEAT FLOUR
2 tbsp EMPEROR’S BEST INSTANT YEAST
1-1/4 cups sugar
1 tbsp iodized fine salt
4 pc MAGNOLIA BROWN EGGS
3/4 cup MAGNOLIA FRESH MILK
10 tbsp cold water (3°C)
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED

Egg Wash

2 pc MAGNOLIA BROWN EGGS
1/3 cup + 2 tsp MAGNOLIA FRESH MILK
pinch of salt

Procedure:

  1. Using a spiral mixer, mix all ingredients together, except butter. Maintain a 23oC temperature. Check the temperature using a digital thermometer.
  2. Add butter and mix at 2nd speed until dough is formed and reaches 25°C dough temperature. Proof for 2 hours, and then fold in four ways.
  3. Grease tray and hands with oil before handling dough. Cut and scale dough into 60 gram pieces and shape dough according to desired flavor and filling.
  4. Proof dough for 1 hour until double in size. Gently brush dough with egg wash then bake in a preheated oven set at 180°C (325oF) for 12 minutes. If using a deck oven, bake for 25 to 30 minutes.

Yield: 1965 g dough weight

 


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