**Bread Base** Strong Flour 250g Cake Flour 50g Milk Powder 20g Sugar 20g Dry Yeast 4g Ice Water (Early Autumn) 120-130g Egg 1 piece Butter 40g Salt 4g 2️⃣ Cake Batter Eggs: 6 pieces Sugar: 90g Salad Oil: 60g Milk: 70g Cake flour: 50g Cocoa powder: 20g Lemon juice: a pinch 1. Add all ingredients […]
High-Gluten Flour 1️⃣ Scald Method: 100g flour, 100g boiling water, mix evenly, cool, then freeze for 30 minutes or refrigerate overnight. 2️⃣ Bread Dough: 400g high-gluten flour, 6g dry yeast, 70g fine sugar, 2 eggs, 140g milk, 50g butter, 3g salt, all scald mixture. 3️⃣ Total weight: 970g. Ferment at room temperature for 1 hour.
High-Gluten Bread Flour Recipe with Scald Method Read More »
For 5 six-inch bread loaves: Salt: 6g Sugar: 40g Egg yolks: 55g Milk: 330g Milk powder: to be continued 25g Bread Flour 500g Yeast 5g Butter 50g Custard Cream: Egg Yolk 25 grams Cake flour 5 grams Cornstarch 5 grams Milk 125 grams Sugar 20 grams Vanilla Extract A few drops Butter 25 grams 6-inch
Recipe for 5 Six-Inch Bread Loaves Read More »
9 Part A Iron Tower Bread Flour 375 grams T55 French Flour 375 grams Malt Extract 3 grams Water 500 grams Part B Salt 15 grams Sourdough Starter (or Polish Starter) 150 grams Fresh Yeast 6 grams Additional Water (to be added later) 95g Mix Part A ingredients until no dry flour remains, then refrigerate
9 Items – Part A: Iron Tower Bread Flour and T55 French Flour Read More »
Ingredient A: Flour (For making small decorative pieces, regular flour is sufficient; high-gluten flour is not necessary. The type used for making steamed buns or mantou at home will work.) – 100 grams Yeast – 2 grams Salt – 1 gram Water – 55 grams Sugar 2 grams B Ingredients: Baking soda 5 grams Water
