Russian Pastry with Pesto and Shredded Roll
This bread’s texture which combines Russian Pastry, Dinner rolls and Danish toast, between soft; springy and firm. The fermented butter and dough was folded over and over again thirteen of times and then… which was baked the many a lot of layers — in other words, if the dough have folded more than 13 times, the ratio of butter didn't reach to over 20 per cent; coupled with on your hand had not any a living small helper "Roller-Type Pasta Machine", then you will not produce as soft, meticulous and dense as has used sponge. So I like my own formula to make 13 fold of texture –The more number of times of fold that the more will be more firm, by contrast it will not easy ferment.
The bread was baking in an oven with I smell the delicious of baking bread, soon after. Its flavor and texture nearly approximated the Danish toast when I taken a bite was feeling of a people and then one. It sent forth the aroma of ferment butter between salty and sweet. If you values texture more than price and convenience highly, in addition to I highly recommend the T55 of French flour M.D.C. and the Japanese TORIGOE of patent flour, Taiwan's the CHIAHE FLOUR is alse good choice.
To bake the bread:
preheat the temperature of the oven: top heat 210℃ and bottom heat 160℃, about baking for 11 minutes
Ingredients:
all-purpose flour 90%
Cake flour 10%
Milk powder 7.5%
Healthy Sugar 10%
Salt 1.5%
French saf-Instant (high sugar) 0.95-1%
Two ice whole eggs and Ice milk 60%
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