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FERNA HAWAIIAN
DOUGH
| Ingredients |
Quantity |
| 1st class flour |
3 3/4 cups, 500 grams |
| 3rd class flour |
2 cups, 250 grams |
| FERNA IODIZED SALT |
2 1/2 tsps., 12.5 grams |
| Bread improver |
1 tsp., 5 grams |
| Sugar |
1/2 cup, 100 grams |
| EAGLE INSTANT DRY YEAST |
2 1/2 tsps., 7.5 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/8 cup, 20 grams |
| Water |
1 cup, 250 grams |
| FERNA EGG YELLOW POWDER COLOR |
1/16 tsp., 1.16 grams |
PROCEDURE
1. mix all the ingredients in a mixing bowl.
2. Knead until gluten is fully developed.
3. Cut into desired size.
4. Flatten each dough and place filling at the
center. Gather the edges to seal.
5. Proof for at least 45 minutes.
6. Glaze with egg wash ( 1 egg white + 1 tbsp
milk) and bake at 350°F until golden brown.
FILLING
MIXTURE #1
| Ingredients |
Quantity |
| Water |
1 1/2 cups, 375 grams |
| White sugar |
1 1/4 cups, 225 grams |
| FERNA EGG YELLOW POWDER COLOR |
1/16 tsp., 1.16 grams |
| FERNA MASINA BUTTER SUBSTITUTE |
1 tbsp., 10 grams |
MIXTURE #2
| Ingredients |
Quantity |
| Water |
1 1/2 cups, 375 grams |
| Cornstarch |
1/2 cup, 75 grams |
| FERNA PRIMERA BUKO PINA FLAVOCOL |
2 tsp., 6.7 grams |
| FERNA EGG YELLOW POWDER COLOR |
1/16 tsp., 1.16 grams |
PROCEDURE
1. Combine all ingredients in mixture #1 and
cook until half done.
2. Combine all ingredients in mixture #2, mix
well and add to mixture #1. Continue cooking
until stiff and smooth.
3. Spread evenly on a 12"x16"x1"
greased pan. Let it cool.
4. Cut into 2"x2" squares and use
as filling.
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