|
FERNA CLOVER BREAD
BREAD
| Ingredients |
Quantity |
| Water |
1/2 cup |
| Refined sugar |
2 tsp.
|
| EAGLE INSTANT DRY YEAST |
2 tsps. |
| Bread flour |
1/2 cup |
| Water |
1 1/2 cups |
| FERNA IODIZED SALT |
1 tbsp. |
| FERNA BUTTINA BUTTER
SUBSTITUTE |
1/2 cup |
| Refined sugar |
1/4 cup |
| Bread flour |
4-5 cups |
| FERNA EGG YELLOW POWDER
COLOR |
1/32 tsp. |
| FERNA VANILLA POWDER |
2 tsp. |
| FERNA MASINA BUTTER
SUBSTITUTE |
for brushing |
PROCEDURE
1. Pre-heat oven to 350°F. Brush 3 standard
muffin tins with FERNA MASINA BUTTER SUBSTITUTE.
Set aside.
2. In a bowl, put together water, sugar, EAGLE
INSTANT DRY YEAST and bread flour. Mix well
and allow to rise for 30 minutes.
3. Add the rest of the ingredients. Knead until
smooth and elastic. Transfer to an oiled bowl.
Ferment for 1 1/2 to 2 hours or until double
in bulk.
4. Punch down and cut into 50-g portions. Divide
each portion into 3 and form into balls. Place
in muffin tin by three's. Proof for 1 1/2 to
2 hours or until double in bulk.
5. Bake for 15 minutes or until golden. Remove
from oven and cool. Glaze.
GLAZE
| Ingredients |
Quantity |
| FERNA MASINA BUTTER SUBSTITUTE |
1-2 tbsp. |
| Confectioner's sugar |
2 1/2 cup |
| FERNA PRIMERA UBE FLAVOCOL |
1-2 tsp. |
| Water |
3 tbsp. |
PROCEDURE
1. Combine all ingredients. Mix well until smooth.
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