Tanesei Trading › *DR-1767 NISSIN FOODS KAMERIA KYOURIKI KOMUGIKO (WHEAT FLOUR FOR BREAD)

Recipe - *DR-1767 NISSIN FOODS KAMERIA KYOURIKI KOMUGIKO (WHEAT FLOUR FOR BREAD)
(A) HOW TO BAKE BUTTER ROLL BREAD FLOUR 300GM (2 3/4 CUP) DRY YEAST 6GM (2 TEA SPOON) SUGAR 40GM (4 1/2 TBL SPOON) SALT 5GM (1 TEASPOON) WATER 175ML BUTTER OR MARGARINE 45GM EGG 30GM FOR (2) ,REST FOR (8) (1) MIXING MIX (A) LIGHTLY IN A LARGE BOWL (2) ADDING EGG AND WATER ADD THE EGGS, PUT 80 - 90% OF THE WATER, AND WHILE CHECKIN THE HARDNESS OF THE DOUGH, ADD THE REST LITTLE BY LITTLE AND PUT IT TOGETHER INTO ONE. (3) KNEADING HOLD THE EDGES OF THE DOUGH ON A FLOURED TABLE, TAP THEM AND FOLD THEM IN, REPEATING THE PROCESS 2,000 TIMES. RETURN THE DOUGH TO THE BOWL, ADD THE BUTTER AND KNEAD, THEN KNEAD 100 MORE TIMES ON THE TABLE. THE APPROXIMATE TEMPERATURE OF THE DOUGH IS 28°C. (4) FIRST FERMENTATION SMOOTHLY ROLL OUT THE SURFACE OF THE DOUGH, PLACE IN A BOWL, COVER WITH PLASTIC WRAP AND LEAVE TO FERMENT IN THE FERMENTATION MODE OF THE OVEN OR IN A WARM PLACE AT ABOUT 30°C FOR 50 - 60 MINUTES. (5) CUT AND BENCH TIME AFTER THE DOUGH HAS BEEN LIGHTLY CRUSHED AND DEGASSED, DIVIDE IT INTO 12 EQUAL PORTIONS, ROLL THEM OUT SO THAT THE SURFACE OF THE DOUGH IS SMOOTH AND LEAVE FOR 10 MINUTES BENCH TIME. (6) MOLDING SHAPE THE DOUGH INTO A DROP. ROLL OUT THE DOUGH WITH A ROLLING PIN INTO AN ELONGATED TRIANGLE. ROLL THE DOUGH FROM THE THICKEST TO THE THINNEST SIDE. SECURELY STOP THE END OF THE DOUGH ROLL AND PUT IT DOWN (7) SECOND FERMENTATION PLACE THE DOUGH ON A BAKING SHEET LINED WITH AN OVENPROOF SHEET, LEAVING ENOUGH SPACE BETWEEN THE SHEETS, AND FERMENT IN THE FERMENTATION MODE OF THE OVEN OR IN A WARM PLACE AT ABOUT 40°C FOR 40 MINUTES. (8) BAKING BRUSH THE ENTIRE SURFACE OF THE DOUGH WITH A THIN LAYER OF BEATEN EGG FOR GLAZING AND BAKE IN A PREHEATED OVEN AT 200°C FOR 8-13 MINUTES UNTIL THE SURFACE IS BROWNED.