RUN BREAD
Ingredients
250 grams of high protein flour
50 grams of sugar
5 grams instant yeast ragi
2 egg yolks
15 grams of powdered milk
115 ml refrigerator cold liquid milk
50 grams of butter
2 grams of salt
Spread: liquid milk
How to make:~Mix flour, sugar
sand, powdered milk and instant yeast until mixed
mix well. Enter the egg yolks and liquid milk (milk
pour it slowly little by little, don't go straight
pour all) knead until half smooth then
add butter and salt. Knead again until
smooth and elastic (windowpane stage).
after the dough is perfectly smooth, immediately divide
and weigh then rounding / round until smooth.
Let stand about 5-10 minutes then grind and give
chocolate filling then round it back, I use the stuffing
nutella.
Arrange the dough in the greased tin
butter and let stand until doubled
folding.
Preheat the oven to 200 degrees for 15
minute.
Grease raw bread with oil, enter
into the oven. Lower the oven temperature to 180/190
level. Bake for about 20 minutes
or until the crust is golden brown.
Remove from the oven, gently tap the pan /
I usually hit about 3 times the aim
so that the bread doesn't fall apart. ~ Hot-hot grease
with butter, then remove from pan.