Chigiri Bread
Material A
- 200 grams of Cakra flour
- 87 grams of SKM
- 3 grams of fermipan
- 100 ml liquid milk
Material B
- 35 grams of margarine
- 2 tsp salt
Crumbs
- 10 grams of flour
- 10 grams of powdered sugar
- 7 grams of margarine
Method
- 1. Mix the liquid milk, fermipan and SKM, mix well, add to the flour mixture until it is half smooth
- 2. After half-knead add margarine and salt, mix again until smooth, rest the dough for 45 minutes with a closed container.
- 3. Next, divide the dough, weigh 40gram, round it, roll it lengthwise, fold it from the side, let it rest for 10 minutes. After that, roll the dough lengthwise, roll it into a croissant.
- 4. Next, arrange it on a baking sheet, wait until it doubles in size, grease the surface with liquid milk, add crumbs
- 5. After expanding, bake the bread with a temperature of 180 degrees using top and bottom fire for about 20 minutes, according to your respective oven.
- 6. When it is golden brown, remove the bread and spread it with butter 2x
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