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FERNA MONGO BREAD
DOUGH
| Ingredients |
Quantity |
| Bread flour |
1000 grams |
| White sugar |
150 grams |
| EAGLE INSTANT DRY YEAST |
10 grams |
| Bread improver |
4 grams |
| FERNA IODIZED SALT |
15 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
50 grams |
| Water |
500 grams |
| FERNA VANILLA POWDER |
2 grams |
| Skim milk |
40 grams |
| FERNA PRIMERA EGG YELLOW POWDER
COLOR |
0.63 gram |
FILLING
| Ingredients |
Quantity |
| Red mongo beans |
250 grams |
| Water |
750 grams |
| Brown sugar |
300 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
50 grams |
| FERNA IODIZED SALT |
2 grams |
PROCEDURE
1. FOR FILLING: Rinse the red mongo beans and
soak it overnight.
2. Discard water of the mongo beans. Put water
into casserole and pour the mongo. Bring to
boil until cook and soft. Note: For bigger volume:
You may use pressure cooker, start timing once
it starts whistling for 5 minutes. Follow the
pressure cooker procedure for safety measures.
3. Add the brown sugar, FERNA BUTTINA BUTTER
SUBSTITUTE and FERNA IODIZED SALT. Bring to
boil until mixture coats a spoon. Let it cool.
Set aside.
4. FOR DOUGH: Combine all ingredients and mix
until gluten is fully developed.
Rest for 15 minutes. Greased 5 pcs. small loaf
pan. Set aside.
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