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FERNA COLORED BREAD
| Ingredients |
Quantity |
| 1st class flour |
500 grams |
| 3rd class flour |
250 grams |
| Water |
300 grams |
| Refined sugar |
150 grams |
| EAGLE INSTANT DRY YEAST |
7.50 grams |
| FERNA IODIZED SALT |
10 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
40 grams |
| FERNA PRIMERA ANTI-AMAG |
1.95 grams |
| Bread improver |
4 grams |
| Butter milk |
15 grams |
| Egg |
1 piece |
| FERNA STRAWBERRY RED POWDER
COLOR |
0.285 grams |
| FERNA VIOLET UBE POWDER COLOR |
0.285 grams |
| FERNA EGG YELLOW POWDER COLOR |
0.285 grams |
NOTE: Prepare 3 sets each of the
ingredients except FERNA POWDER COLORS
PROCEDURE
1. Mix one set of ingredients and FERNA
STRAWBERRY RED POWDER COLOR at low speed for
1 minute.
2. Increase the speed to medium and knead until
gluten is fully developed.
3. Repeat steps 1 & 2 using FERNA VIOLET
UBE AND FERNA EGG YELLOW POWDER COLORS.
4. Rest each of the colored dough for 20 minutes.
5. Divide each dough into 9 equal portions and
flatten each into 1/8 inch thickness.
6. Brush with evaporated milk.
7. Arrange each colored dough to form a layered
dough.
8. Roll into a cylinder and place on a greased
loaf pan.
9. Proof for 1 hour.
10. Bale at 350°F for 15-20 minutes.
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