Moulinex Baguette and Co, Manual

Page: 21 / 22

2.
RECIPES
FOR
INDIVIDU
AL
L
O
A
VES
Sweet Baguettes & Buns
(programme 6): For 8 small buns
tsp > Teaspoon
tbsp > Tablespoon
Ingredients
Egg > 1
Milk > 110 ml
Oil > 2.5 tsp
Butter > 65 g
Salt > 1 tsp
Sugar > 4.5 tsp
T55 flour > 300 g
Dried yeast > 2 tsp
Accessories
1 baking tray (5)
2 non-stick trays for
individual loaves (7)
1 brush (11)
The 2 stages, the kneading and rising of the
dough are carried out automatically and
last (30 min. of kneading followed by 55
min. for the dough to rise).
Begin to shape 4 dough pieces and cover
the other 4 dough pieces with a cloth or
clingfilm.
To give a shiny appearance, use the brush
to brush with a mixture of egg and water, in
equal proportions.
Guide for improving your individual loaf recipes
The bread hasn't
turned out as you
hoped? This table
should help you to
improve things
POSSIBLE CAUSE SOLUTION
The dough is sticky.
There is too much water in the
mixture. - Reduce the amount of water.
- Flour your hands before shaping the dough.
The dough tears
easily.
The flour does not have enough
gluten.
- Choose a pastry flour (T 45).
The dough is too hard. - Leave to rest for 10mn before shaping.
The shapes are irregular.
- Weigh the dough pieces to ensure they are
the same size.
The dough is
compact.
There is too much flour in the
mixture.
- Pre-shape roughly and leave to rest before
the final shaping.
- Add a little water at the beginning of the
kneading.
The dough is overworked.
- Leave to rest for 10mn before shaping.
- Flour the work surface as little as possible.
- Shape by working the dough as little as possible.
The buns touch
and are not baked
enough.
Badly positioned on the plates.
- Space the dough pieces when arranging them
on the plates.
Dough too runny.
- Measure all liquid carefully
- Recipes designed for eggs of 50 g, if the eggs are
bigger reduce the amount of water by as much.
The buns stick to the
plate and are burnt.
Too much browning.
- Choose a lower browning setting.
- Ensure the browning does not run onto the plate.
The buns are
dull after baking. Lack of moisture at the start of
baking. - Use the brush to apply a glaze of egg
and water before baking.
The buns have
not risen enough.
Not enough yeast. - Use more yeast.
Dough has been overworked.
- Leave to rest for 10mn before shaping.
- Shape the dough by working it as little as possible.
The buns have
risen too much.
Too much yeast. - Use less yeast.
Risen too much.
- Flatten the loaves slightly once they are
placed on the plates.
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