|
FERNA HARD AND SOFT MONAY
| Ingredients |
Quantity |
| Ist class
flour |
500 grams |
| 3rd class
flour |
500 grams |
| Eagle instant
dry yeast |
10 grams |
| Bread improver |
4 grams |
| Skim milk
|
40 grams |
| White sugar
|
180 grams |
| FERNA iodized
salt |
15 grams |
| Whole eggs |
150 grams |
| FERNA buttina
butter substitute |
50 grams |
| Water |
400 grams |
| FERNA primera
egg yellow powder color |
2 grams |
PROCEDURE
1. Mix all ingredients for
about 4 to 5 minutes. Run dough break ( pasada)
until smooth.
2. Scale to about 80 grams each then mold to
oval shape, Put into prepared grease pan.
3. Rest dough for not more than 20 minutes after
shaping. Bake in pre-heated oven 400F
for 20 to 25 minutes or until golden brown.
NOTE:
To make a soft monay proof molded dough for
about 1 ½ to 2 hour after moulding ,
Slice dough at the center along the oval shape
up to about ½ inch from the bottom to
produce the monay shape. Giving dough enough
time to relax will produce a soft monay with
no cracks.
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