Ingredients:
Cooking Cream 140g
Milk 60g
Egg 1 (50g)
Bread flour 260g
Cake flour 40g
Milk Powder 15g
Sugar 25g
Instant yeast 1.5 tsp
Salt 1/4 tsp
Topping:
Whole beaten egg
Ham
Cheese
Dried Parsley / Dill
Method:
1) Place the ingredients in the BM or mixer to knead till window pane. If using BM, place the wet ingredients first, follow by the dry ingredients and lastly the yeast in the center of the flour pile. Add salt after approximately 5 minutes into kneading. Let the dough proof in the BM.
If using mixer, add all ingredients in a mixing bowl, knead till dough is smooth and elastic. Cover with cling wrap and set aside to proof.
2) After first proofing of an hour, punch out the air and cover it loosely with cling wrap. Let it rest for 15 min.
3) Divide the dough equally into smaller portions. Shape into round balls and place them neatly in a pan. Spray some water on the surface of dough and second proof the dough in the oven for about 45 min. (Oven NOT switched on.)
4) Remove the pan from the oven at the last 10 min of second proofing to preheat the oven at 170C.
5) Apply egg-wash, top with ham & cheese and sprinkle dried herbs. Bake for 18-20 min (depends on your oven).
6) Once baked, let cool on a rack completely before storing.
Happy Baking
No comments :
Post a Comment