Artisan Pandesal скачать в хорошем качестве

Artisan Pandesal

FULL RECIPE POOLISH MIXTURE 100g Milk 100g Flour 1gram Instant Yeast TANGZHONG MIXTURE 160g Milk 40g Flour MAIN DOUGH 350g Bread Flour 150g All Purpose flour 60g Sugar 10g Salt 5g yeast 1pc Egg 130g Cold Water Tangzhong Poolish 80g Butter BREAD CRUMBS COATING 200g Bread Crumbs 50g Sugar 80g Powdered Milk 1tsp Salt Chef’s Note: optional for the mixture of coating you can still use a regular bread crumbs PROCEDURE Poolish -combine all ingredients, mix well until smooth and no presence of flour -cover and ferment for 3 hours at room temperature Tangzhong -combine all ingredients, mix well until smooth and no presence of flour -cook in low heat, continue stirring until the mixture gelatinize. -cover and let it cool Bread Crumbs Coating -combine all ingredients, Mix well and set aside. Main Dough -combine all ingredients, except butter. -mix from low to medium speed until you reach 70-80% gluten development. -add butter mix from low speed until butter is well incorporated. -change to high speed until smooth and elastic DDT 26-27C -bulk fermentation for 1-2 hrs -after bulk fermentation, degas the dough -flatten dough lengthwise, then roll from top towards the end and lock the seam. -roll in bread crumbs and rest for 5 minutes -cut into desired sizes, put it in a well greased pan -roll in bread crumbs each pandesal -cover and proof for about 10-15 minutes After proofing bake at 180c for 12-15 minutes or until golden brown #chefjayramirez #baking #pandesal #recipe #pinoy #breads