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FERNA TIGER UBE BREAD
| Ingredients |
Quantity |
| Bread flour |
1 kilogram |
| EAGLE INSTANT DRY YEAST |
10 grams |
| FERNA BUTTINA BUTTER
SUBSTITUTE |
40 grams |
| Refined sugar |
150 grams |
| Skim milk |
40 grams |
| Bread improver |
4 grams |
| FERNA VANILLA POWDER |
2 tsp |
| FERNA IODIZED SALT |
¾ cup |
| FERNA PRIMERA ANTI-AMAG |
¼ tsp |
| FERNA PRIMERA UBE FLAVOCOL |
½ bar |
| Water |
400 grams (+/-) |
PROCEDURE
1. Mix all ingredients except FERNA PRIMERA
UBE FLAVOCOL. Knead until gluten is fully developed.
2. Divide the dough into 2 and add FERNA PRIMERA
UBE FLAVOCOL to one part. Knead until flavocol
is evenly distributed.
3. Cut plain dough and ube flavored dough into
150-g portions. Flatten each dough until they
are of equal thickness. Place ube dough on top
of the plain dough.
4. Roll the layered dough into a cylinder. Make
1/2 inch thick cuts 80% through on one side
of the dough. Turn the cuts sideways alternately.
Tuck all the edges.
5. Place in greased loaf pan and proof for 1
to 1 1/2 hours or until it reaches 85% of height
of the baking tin.
6. Bake at a pre-heated 350°F oven for 20-25
minutes or until golden brown.
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