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210 gr total scale (2 egg yolks + cold liquid milk)
3 g salt
4 g instant yeast
50 gr unsalted butter
Method
- Mix flour, milk powder, sugar & cold liquid milk mixture, stir until half smooth, add instant yeast, knead until well blended and finally add butter & salt
- Knead until elastic (passed the windowpane test), remove and let rest 45 minutes - 1 hour, adjusted to room temperature
- Weigh the dough according to taste rounded, let stand for 10 minutes. Roll out & fill, round & arrange on a round baking sheet that has been lined with parchment paper.
- Let stand until double size, +/- 45 min - 1.5 hours. Brush with liquid milk.
– Preheat oven to 180°C or according to your oven, oven for 20-25 minutes. Grease with margarine/butter.
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