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350 gr high pro flour. (You can mix a little with medium pro flour).
220 gr UHT liquid milk.
4 g instant yeast.
40 grams of powdered sugar.
tsp BP.
40 g white butter.
Sprinkle salt.
Pandan paste, chocolate paste, charcol powder is enough.
How to make
1. Mix the trigu, milk, sugar, yeast, BP Stir until it becomes lumpy and doesn't stick to your hands. Then cover with a clean cloth and let sit for about 30 minutes (the goal is for gluten to form).
2. Add white butter and salt. Then mixer / knead until smooth elastic.
3. Turn off the mixer. Then round the dough and divide it into 3 parts. Give each coloring paste. Then cover the cloth and rest for about 15 minutes (so that the dough relaxes).
4. Roll out the dough. Then roll each dough in an elongated shape. Join it by braiding. Put it on a baking sheet that has been smeared with a little margarine and lined with parchment paper. Cover the baking sheet with a cloth and let it rise for about 45-55 minutes (adjust to room temperature). Brush the surface of the dough with liquid milk.
5. Preheat the oven at 180° for 15 minutes. Put the dough tin, lower it to 160°, bake for 25 minutes. Transfer to low heat, bake for about 5 minutes. MASTER AND CUSTOMIZE EACH OVEN)
6. Once cooked, remove the bread pan and gently beat. Then remove the bread from the pan. The situation is still hot, rub the surface with butter. Cold kn bnr2 room temperature. Br cut ENJOY.
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