Bread recipe
Soft roll
480 g, refined flour
3grm salt
24 g, caster sugar,
24 g, yeast
48 g, milk
6 g gluten
2 g, bread improver
50 g cream
208 g water approx if u need more u can add in every recipe u need to make
dough like basic dough
30gm butter
Methode
Mix flour, sugar, gluten and bread improver in & yeast in a bowl
Start adding water milk cream to the bowl to form dough then add butter
Add salt and water to the form dough & knead it
Rest the dough for 15 minutes
Divide 35 g of dough, ball each and rest for 15/20min
Knockback, The rolls shape and keep for the final fermentation for quick
fermentation make sure you keep a warm water bowl near your dough
Bake at 180° for 10 to 15 minutes
Don’t forget to do milk wash, and after making always apply oil on the top for the
shiny look
Masala bread
Dough recipe remains same as of the soft roll dough
500grm Potato mash
Chopped Coriander
Chopped chilly
Chopped curry leaves
, Lemon juice
Madras curry powder
Garlic
Unsalted butter
Jeera
Tomato sauce
Korean garlic bread
dough recipe remains same as of soft dough
300grm Unsalted butter (melted)
50grm Garlic (chopped)
250grm Amul Cream
25grm Honey
10gm Salt
5grm Black pepper (crushed)
25grm Parsley (chopped)
150grm cream cheese
Mozerella cheese
- Cut the bread into half way through into quarters and dip the entire bread into the garlic butter
mixture.
-
Pipe the soften cream cheese mixture into the cavity.
Top it off with and cheese mix.
Bake @180°C for 4-5 minutes.
Cinnamon roll
dough recipe remains same as of soft dough
Filling
50grm butter
30gm brown sugar
2grm cinnamon powder
Give shape n bake
180c on both rod
Soft roll
480 g, refined flour
3grm salt
24 g, caster sugar,
24 g, yeast
48 g, milk
6 g gluten
2 g, bread improver
50 g cream
208 g water approx if u need more u can add in every recipe u need to make
dough like basic dough
30gm butter
Methode
Mix flour, sugar, gluten and bread improver in & yeast in a bowl
Start adding water milk cream to the bowl to form dough then add butter
Add salt and water to the form dough & knead it
Rest the dough for 15 minutes
Divide 35 g of dough, ball each and rest for 15/20min
Knockback, The rolls shape and keep for the final fermentation for quick
fermentation make sure you keep a warm water bowl near your dough
Bake at 180° for 10 to 15 minutes
Don’t forget to do milk wash, and after making always apply oil on the top for the
shiny look
Masala bread
Dough recipe remains same as of the soft roll dough
500grm Potato mash
Chopped Coriander
Chopped chilly
Chopped curry leaves
, Lemon juice
Madras curry powder
Garlic
Unsalted butter
Jeera
Tomato sauce
Korean garlic bread
dough recipe remains same as of soft dough
300grm Unsalted butter (melted)
50grm Garlic (chopped)
250grm Amul Cream
25grm Honey
10gm Salt
5grm Black pepper (crushed)
25grm Parsley (chopped)
150grm cream cheese
Mozerella cheese
- Cut the bread into half way through into quarters and dip the entire bread into the garlic butter
mixture.
-
Pipe the soften cream cheese mixture into the cavity.
Top it off with and cheese mix.
Bake @180°C for 4-5 minutes.
Cinnamon roll
dough recipe remains same as of soft dough
Filling
50grm butter
30gm brown sugar
2grm cinnamon powder
Give shape n bake
180c on both rod
