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FERNA PAN DE ROSA
| Ingredients |
Quantity |
| 1st class flour |
500 grams |
| 3rd class flour |
250 grams |
| EAGLE INSTANT DRY YEAST |
7.50 grams |
| FERNA IODIZED SALT |
2 tsps. |
| Skim milk powder |
1/8 cup |
| Bread improver |
1 tsp. |
| Water |
1 1/4 cups |
| Refined Sugar |
3/4 cup |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/4 cup |
| FERNA ANTI-AMAG |
2 tsps. |
| ERNA EGG YELLOW POWDER COLOR |
1/16 tsp. |
| FERNA STRAWBERRY RED POWDER
COLOR |
1/16 tsp. |
| FERNA APPLE GREEN POWDER COLOR
|
1/16 tsp. |
Note: Prepare 3 sets each of the ingredients
except the FERNA Powder colors.
PROCEDURE
1. Mix 1 set of ingredients and FERNA EGG YELLOW
POWDER COLOR. Knead until gluten is fully developed.
Rest for 10 minutes.
2. Repeat the procedure using FERNA STRAWBERRY
RED POWDER COLOR and FERNA APPLE GREEN POWDER
COLOR. You will now have three doughs of different
colors.
3. Brush muffin pan with shortening. Set aside.
4. Cut each dough into desired weight.
5. Arrange the colored doughs in layers. Lightly
press and form into a ball. Cut a cross on the
smooth side of the dough and place in muffin
pan.
6. Proof for at least 1 1/2 hours.
7. Bake at 350°F until done.
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