EN24
Method
1.
Forming
➀
Use the scraper to divide the
dough into 12 even pieces with
45
g
each, shape them into balls,
cover them with a small towel and
place them to set for approx. 15
minutes.
➁
Shape them into ovals, cover them
with a small towel and place them
to set for 10
-
15 minutes.
➂
Press gently with hands and use
the rolling pin to roll the dough thin.
➃
Catch one end of the dough,
stretch it towards your body and
tightly rolled up.
(The dough may rise horizontally
upon fermentation if it is not rolled
up tightly)
2.
Fermentation
➄
Place them on the table with the
closure facing downwards.
Spray water on it.
➅
Allow the dough to ferment for
40
-
60 minutes (till it rises to double
its original size) at a temperature of
30
-
35 ˚C and then coat with egg
(evenly mixed).
3.
Baking
➆
Bake them in an oven that is
preheated to a temperature of
170
-
200 ˚C for approx. 15 minutes.
Keep the remaining dough in a
refrigerator to avoid excessive
fermentation.
Rolls
(for 12 pieces)
Bread dough (P. EN21)
Quantity at a time
Egg (evenly mixed)
25
g
Tools that may be used for making bread
●
Kitchen scissors
●
Bread molds
●
Cling film
●
Thermometer and others
■
Tools used for making bread dough should be separately bought by customer.
●
Dough rolling board
●
Scale (Unit: 1
g
below)
●
Scraper
●
Rolling pin
●
Small towel (soaked and wrung dry)
●
Cooking paper
●
Atomizer
●
Brush
●
Oven
Tools used for bread-making with dough
Various flavoured bread
Use bread dough
Method
➀
(After following Step
➀
of Roll method)
roll the dough into a round plate with a
diameter of 10 cm.
➁
Wrap sweetened bean pastes with the
dough made from Step
➀
, shape it into
balls and press the middle so that it
caves in.
➂
Properly place balls made as according
to
➁
, sprinkle water on them and allow
them to ferment for 20
-
30 minutes (till it
rises to double their original size) at a
temperature of 30
-
35 ˚C.
➃
Coat with egg (evenly mixed), sprinkle
poppy seeds and bake them in an oven
that is preheated to a temperature of
170
-
190 ˚C for approx. 15 minutes.
Stuffed bread with
sweetened bean paste
Method
1.
Making bread dough
➀
Place A Vegetable oil water into
the bread pan that is installed with a
blade in sequence and add instant
dry yeast into the yeast dispenser.
➁
Make the dough according to the
steps specified in "Bread dough
making" (P. EN21).
2.
Forming
➂
Divide the dough into 8 small pieces
that are 60
g
each. Shape them into
balls, cover them with a small towel
and place them to set for 10 minutes.
➃
Press the middle of the dough with
one finger and rotate the dough till
the hole becomes bigger and form
the shape of a bagel.
3.
Fermentation
➄
Place them onto a cooking paper
sprinkled with flour and allow the
dough to ferment for approx. 40
minutes (till it rises to double its
original size) at a temperature of
30
-
35 ˚C.
4.
Water boiling
➅
Boil both sides of them in boiling
water for 30 seconds each and fully
drain the water.
5.
Baking
➆
Put them on a baking pan covered
with a cooking paper and bake
them in an oven preheated to a
temperature of 170
-
190 ˚C for
15
-
20 minutes.
Bagel
(for 8 pieces)
High-gluten flour
280
g
Granulated sugar
24
g
(2 tbsp)
Salt
5
g
(1 tsp)
Vegetable oil
8
g
(2 tsp)
Water
180
g
(mL)
Instant dry yeast
2.8
g
(1 tsp)
A
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