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FERNA HAM ROLL
| Ingredients |
Quantity |
| Bread flour |
850 grams |
| EAGLE INSTANT DRY YEAST |
8.5 grams |
| FERNA IODIZED SALT |
11 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
48 grams |
| Refined sugar |
170 grams |
| Egg, medium |
50 grams |
| Water |
375 grams |
| Powdered milk |
40 grams |
| FERNA EGG YELLOW POWDER COLOR |
0.29 grams |
| Bread improver |
3.30 grams |
| FERNA PRIMERA ANTI-AMAG |
1.95 grams |
| Sweet ham |
500 grams |
PROCEDURE
1. Combine all ingredients except sweet ham
and mix at low speed for 1 minute.
2. Increase the speed to medium and knead until
elastic, for about 8 minutes.
3. Place the dough in an oil bowl. Cover with
plastic wrap and rest for 20 minutes.
4. Brush 3 muffin pans with shortening. Set
aside.
5. Scale dough into desired weight and form
into balls. Allow to rest for 25 minutes.
6. Divide each slice of ham into 2 pieces.
7. Flatten a piece of dough, place a slice of
ham on top and then roll.
8. Do the same to the remaining dough.
9. Proof for 1 hour and 20 minutes or until
double in bulk.
10. Brush rolls with egg wash (1 piece egg white
+ 1 tablespoon milk) and bake at 350°F for
20-25 minutes.
Yield: 36 pcs x 30 grams
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