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FERNA RAINBOW BREAD
| Ingredients |
Quantity |
| 1st class flour |
3 3/4 cups, 500 grams |
| 3rd class flour |
2 cups, 250 grams |
| Water |
1 cup + 3 tbsps.,300 grams |
| Sugar |
3/4 cup, 150 grams |
| EAGLE INSTANT DRY YEAST |
2 1/2 tsps.,7.5 grams |
| FERNA IODIZED SALT |
2 tsps.,10 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/4 cup, 45 grams |
| FERNA PRIMERA ANTI-AMAG |
1 1/2 tsps, 1.95 grams |
| Bread improver |
2 tsps.,4 grams |
| Butter milk |
2 tbsps., 15 grams |
| Egg, medium |
1 piece, 50 grams |
| FERNA STRAWBERRY RED POWDER COLOR |
1/8 tsp., 0.32 grams |
| FERNA VIOLET UBE POWDER COLOR |
1/8 tsp., 0.32 grams |
| FERNA EGG YELLOW POWDER COLOR |
1/8 tsp., 0.32 grams |
NOTE: Prepare 3 sets each of the
ingredients except FERNA POWDER COLORS
PROCEDURE
1. Mix one set of ingredients and FERNA STRAWBERRY
RED POWDER COLOR at low speed for 1 minute.
2. Increase the speed to medium and knead until
gluten is fully developed.
3. Repeat procedures 1 and 2, this time using
FERNA VIOLET UBE POWDER COLOR and FERNA EGG
YELLOW POWDER COLOR for the second and third
sets of ingredients.
4. Rest each colored dough for 20 minutes.
5. Cut into 100-g portions
6. Flatten each dough into 5"x15"x1/8"
rectangle.
7. Arrange the colored doughs in layer, brushing
top of each layer with milk.
8. Lightly press layered dough and roll into
desired shape.
9. Proof for 1 hour or until double in bulk.
10. Bake at 350°F for 15-20 minutes.
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