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General Sweet Dough

This recipe is for a sweet dough originally from a baking school in Taiwan. The ingredients include all-purpose flour, sugar, salt, butter, egg, milk powder, and instant yeast. The dough is mixed until smooth and elastic. It undergoes an initial rise of 2 hours and 45 minutes. Small balls of dough are then shaped and allowed to rise again for 45 minutes before being baked for 8-10 minutes at 177C. Once baked, the buns are brushed with butter.

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115 views2 pages

General Sweet Dough

This recipe is for a sweet dough originally from a baking school in Taiwan. The ingredients include all-purpose flour, sugar, salt, butter, egg, milk powder, and instant yeast. The dough is mixed until smooth and elastic. It undergoes an initial rise of 2 hours and 45 minutes. Small balls of dough are then shaped and allowed to rise again for 45 minutes before being baked for 8-10 minutes at 177C. Once baked, the buns are brushed with butter.

Uploaded by

bobzahra
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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General Sweet Dough This recipe was originally from a baking school in Taiwan.

All-purpose flour 600 g 100% Suger 84g 14% Salt 9g 1.5% Butter 84g 14% Egg 60g 10% (about one egg) Milk powder 36g 6% Water 300g 50% Instant yeast 9g 1.5% 1. Mix all ingredients except butter first till till the dought looks smooth and elastic. Then add butter and mix well. 2. 1st fermentation for 2 hour and 45 minutes 3. Divide the dough into bolls (each 25g for dinner bun). Rest for 10 min 4. Shape each ball and place them on the baking sheet. Brush them with egg wash. 5. The last fermentation for 45 min. 6. Bake at 177 C for 8-10 min (for small bun) 7. When it's done, bursh the top of each bun with butter.
From hopscotch 3 years ago

Ingredients

500 gm bread flour 2 1/2 gm Ascorbic Acid (optional) 175 gm iced Water 7 1/2 gm Dry instant yeast 5 gm salt 100 gm sugar 50 gm butter 50 gm shortening 30 gm Fresh milk 100 gm egg yolks

How to make it

Using part of the water from the recipe, combine it with the yeast and 50 grams of the sugar. Set aside. 2. Using the dough hook attachment of your machine mix together the bread flour and remaining sugar. 3. Pour in the yeast mixture, continue mixing at slow speed. Add water and milk in a thin stream until mixture looks completely wet. Add more water as necessary. 4. Increase the speed and add in the butter and shortening in pieces until mixture looks completely lubricated. Add egg yolks then the salt. Continue mixing at high speed until dough leaves the sides of the bowl clean. 5. Continue mixing until gluten is developed. Test the dough by getting a small piece and stretching it, it should not break easily and should feel elastic. The dough will be VERY sticky. 6. Rest the dough in a large greased bowl (turning dough once to grease top). Cover with plastic. Do not disturb for about 30 minutes. 7. At this point you can shape the dough into anything you want. For Filipino Ensaimada: Divide the dough into two. Divide each half into 50 gram pcs. Roll up each dough tightly into a bun. Place in a greased tray, cover with greased plastic and set aside for 10 minutes. Roll each dough into a rectangle and slather generously with butter. Cover the entire surface with grated cheese (edam works excellently) and roll up on the long side into a thin baton. Coil this baton into a tight cinnamon bun shape and place in round, greased fluted molds OR in large muffin tins. Butter the tops and set aside to let it rise until double. This might take between 1 to 2 hours (depending on the temperature of your kitchen - for faster rising, place inside an empty cabinet). 8. Just before baking brush tops GENTLY with egg beaten with a few tablespoons of water. Bake in a preheated 400 degree F oven for approximately 18 to 25 minutes. Tops should be just golden. Because the dough is so rich the bread will turn brown easily. 9. Remove immediately to cooling racks. Brush with more butter and sprinkle with a little sugar and more grated cheese.

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