using Uniqua Yellow, Type 1 or Uniqua Orange, Type 2
(direct method)
|
Grams |
Ounces |
Baker’s % |
|
|---|---|---|---|
|
Uniqua Yellow or Orange |
1000 |
35.27 |
100 |
|
Milk |
300 |
10.58 |
30 |
|
Water |
200 |
7.05 |
20 |
|
Eggs |
100 |
3.52 |
10 |
|
Butter |
70 |
2.46 |
7 |
|
Sugar |
50 |
1.76 |
5 |
|
Salt |
20 |
0.70 |
2 |
|
Fresh yeast |
40 |
1.41 |
4 |
Final Dough Temperature: 78.8° F (26°C)
- Mix flour, milk, water, eggs, sugar and yeasts than salt and butter until obtain a smooth and homogeneous dough and rest for 15-20 minutes
- Shape Into 50-60g/1.76-2.11oz balls, Leave to rest for another 20 minutes, flatten out and place them on trays.
- Ferment at 86°F (30°C), for 90 minutes
- Steam at 464°F (240°C) for 12 minutes
The quantities of water can vary according to your preference for the hardness of the dough.
Yeast quantities and leavening times may vary according to the laboratory temperatures.
Baking times and temperatures may vary according to the characteristics of your oven.
