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FERNA HOTDOG BREAD
| Ingredients |
Quantity |
| Bread flour |
840 grams |
| EAGLE INSTANT DRY YEAST |
8.4 grams |
| FERNA IODIZED SALT |
12 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
35 grams |
| Sugar |
167 grams |
| Whole eggs |
2 pieces (approx100g) |
| Water |
360 grams |
| Evaporated milk |
38 grams |
| FERNA STRAWBERRY RED POWDER
COLOR |
0.29 grams |
| Bread improver |
3 grams |
| FERNA PRIMERA ANTI-AMAG |
2 grams |
| Hotdog |
500 grams |
PROCEDURE
1. Mix all ingredients just
until blended. Knead until elastic, about 6-8
minutes
2. Rest the dough for 15 minutes.
3. Scale dough into 60-g portions and form into
balls. Allow to rest for 15 minutes.
4. Roll dough into 1/2 inch cylinder and wrap
it around a piece of hotdog. Do the same to
the remaining dough.
5. Bake at 350°F for 20-25 minutes.
6. Cool slightly. Using a round tip, pipe mayonnaise
on top of each hotdog bread.
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