|
FERNA UBE PAN DE SAL
| Ingredients |
Quantity |
| Bread flour |
6 1/4 cups, 750
grams |
| EAGLE INSTANT DRY YEAST |
2 1/2 tsps., 7.5
grams |
| Refined sugar |
1/4 cup, 50 grams |
| FERNA IODIZED SALT |
2 tsps., 10
grams |
| Buttermilk |
1/4 cup, 30
grams |
| Egg, medium |
1 piece, 50 grams |
| FERNA BUTTINA BUTTER
SUBSTITUTE |
1/4 cup, 45 grams |
| Water |
1 1/4 cups, 270
grams |
| FERNA PRIMERA ANTI-AMAG |
1 1/2 tsps., 1.95
grams |
| FERNA PRIMERA UBE FLAVOCOL |
5 tsps., 16.75
grams |
Other FERNA
PRIMERA FLAVOCOL options:
FERNA PRIMERA STRAWBERRY FLAVOCOL 5 tsps.
FERNA PRIMERA PANDAN FLAVOCOL 5 tsps.
PROCEDURE
1. Combine all ingredients. Knead until gluten
is fully developed.
2. Ferment for 1 1/2 hours.
3. Divide dough into two, then form each into
a baston. Roll in breadcrumbs.
4. Rest for 15 minutes. Cut into 50-g portions.
Arrange on breadcrumbs-dusted cookie sheets.
5. Proof for 1 1/2 - 2 hours or until double
in bulk.
6. Bake at 375°F for 20 minutes or until
golden brown.
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