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3 grams of instant yeast (1 tsp) - I only use 2 grams because of the long proofing.
55 gr eggs (roughly 1 egg)
250 gr high protein flour
30 g medium protein flour
10 gr milk powder (I use whip cream powder)
50 gr sugar
1/2 tsp salt
40 gr butter
Spread Comb Bread
100 gr margarine
50 g powdered sugar
2 tbsp sweetened condensed milk
*** Stir in a container that is placed above boiling water until the margarine is dissolved (don't take too long) and let it cool until it looks like pasta.
How to make
1. Mix UHT milk and yeast, mix well. Add eggs and sugar mix well.
2. Enter the flour, milk powder, and salt mix well. Let stand 15 minutes, cover with cling wrap. Add butter, mix well.
3. Pour the dough on the work table, knead until it becomes elastic (I use my hands for 30 minutes).
4. Cover with cling wrap, refrigerate overnight, or at room temperature for 1 hour.
5. Take the dough, let it rest at room temperature for 30 minutes, deflate. Pour the dough on the work table, cut into pieces and weigh 45 grams each, round. Leave it for 5 minutes.
6. Roll it, roll it normally, and put it in 2 pans of 16×10 cm, 5 pieces each, so there are more than 2, friends.
7. Rest until doubled. Brush with UHT milk, oven at 190°C on top and bottom (I keep it on the bottom rack for 15-20 minutes. Remove, heat, spread butter with a little honey.
8. Cut the bread 1 part into 2 do not break up, grease the middle with a brush, bake for 5-10 minutes at 150°C.
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