| Qty | Unit | Description | Qty |
|---|---|---|---|
| 0.025 | ltr | milk | 0.025 |
| 0.05 | kg | b/f sugar | 0.05 |
| 0.02 | kg | yeast | 0.02 |
| 0.5 | kg | flour | 0.5 |
| 0.25 | kg | melted butter | 0.25 |
| 0.2 | kg | egg | 0.2 |
| 0.01 | kg | salt | 0.01 |
Method
- Sieve flour and add salt and sugar.
- Dissolve yeast in milk.
- Make a small well in the flour and add the yeast.
- Add water and eggs and knead the dough for 5 minutes.
- Add melted butter and knead again till the dough is smooth. Give the initial proof, knock back and rest
- Keep the dough in the freezer for at least 1 hour. Then shape into ball of 50 gms each.
- Proof and apply egg wash and put almond flakes and bake at 200 degrees.