Learn from us: Recipes

Ingredients A :

• 225 g High-Protein Bread Flour
• 5 g Instant Yeast
• 150 g UHT Liquid Milk

Ingredients B :

• 100 g Eggs (about 2 eggs)
• 3 g Bread Improver
• 130 g Granulated Sugar
• 5 g Cake Emulsifier (to keep the bluder soft and moist)
• 5 g Instant Yeast
• 25 g Ice Water

Ingredient C :

• 225 g   High-Protein Bread Flour

Ingredient D :

• 165 g   PALMVITA^® Margarine
• 8 g  Salt

How to Make :

1. Mix Ingredients A until combined and slightly clumped together, then let rest for 2 hours.
2. Whip Ingredients B until light and fluffy, then add the rested Ingredients A. Mix until well combined.
3. Add Ingredients C, mix again until the dough comes together and is well mixed.
4. Add Ingredients D and knead until the dough becomes smooth and elastic.
5. Divide and weigh the dough into 50 g portions, then place into bluder molds (approx. 7 × 7 x 7 cm).
6. Place the molds in a proofing cabinet and let the dough rest for 90 minutes until it rises.
7. Bake in a preheated oven at 180°C for about 15 minutes or until fully baked and golden brown.