Franzenbrotchen with Gesine скачать в хорошем качестве

Franzenbrotchen with Gesine

FRANZBRöTCHEN Using Gesine’s Milk Bread Dough made with Platinum Yeast •Prepare the Milk Bread Dough but only mix for 5 minutes. Refrigerate. For the Milk Bread Dough Recipe and full video tutorial: https://bit.ly/3uRGIPJ. •Make the Butter Block = 2 sticks (226g) European (high fat) butter mixed with 2 tablespoons all purpose flour. Spread on a half piece of parchment that’s been folded in half and then folded again to create a 9” x 6” area. Spread with an offset and then encase in the parchment and then plastic wrap and pin the butter block so it’s even. Refrigerate for 10 – 15 minutes. •Roll dough into a 9” x 12” rectangle. Place the butter block on one end of the dough. Fold the remaining dough over the butter to lock it in. Press the edges to seal. •Roll dough into a 20” x 12” rectangle and fold the dough into 3rds or into a single or letter fold. Cover with plastic wrap and refrigerate for 20 – 30 minutes. •Roll the dough into a 20” x 12” rectangle and perform a 2nd letter fold. Cover with plastic wrap and refrigerate 20-30 minutes. • Roll the dough into a 20” x 12” rectangle and perform a 3rd letter fold. Cover with plastic wrap and refrigerate at least 1 hour to overnight. •Divide dough in half. Cover one half in plastic wrap and refrigerate until needed. Roll the other half into a 13” square • Spray dough with non-stick spray • Coat each square with ¾ cup brown sugar mixed with 2 teaspoons cinnamon •Trim ends and cut dough into 6 even pieces (for 12 pieces total). Use the end of a wooden spoon to press down on the dough piece, length wise. Make sure not to press so hard that it “cuts” the dough. Using your palms to press on the sides of the bun. You know it’s right when it looks like an owl! • Bake at 350ºF convection for 20-25 minutes or 375º convection for 15 – 20 minutes.