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Ingredients

Amount (Baker’s %)

  • 200 g (100%) All-purpose flour*¹

  • 30 g (15%) Sugar

  • 10 g (5%) TREHA®

  • 4 g (2%) Salt

  • 2.4 g (1.2%) Instant Dry Yeast*²

  • 90 g (45%) Egg

  • 36 g (18%) Milk

  • 80 g (40%) Butter

*¹ Including protein content of 10-11%
*² SAF GOLD

Instructions

Mixing:
Combine all ingredients except butter.
Mix on low speed for 2 minutes. Increase to medium speed for 3 minutes.
Then mix on high speed for 1 minute.
Add the butter in three increments, mixing on medium speed for 2 minutes each time.

Aim for the dough temperature to be around 24°C at the finish.

Fermentation:
90 minutes at 28°C and 75% humidity. After punching down, refrigerate for 16 hours at 4°C.

Dividing: Approximately 15 pieces at 30g

Bench time: 30 minutes

Shaping: Reshape into balls.

Second fermentation:
35 minutes at 28°C and 75% humidity.

Baking:
Brush the surface with egg wash (quantity not indicated). Set the oven to 195°C for the upper heat and 230°C for the bottom heat. Bake the dough for about 10 minutes.

TREHA®︎ benefit
  • Reduces dryness the next day.

  • Freezes optimally for later use.

  • Creates a light texture with a smooth mouthfeel.

  • Masks any eggy (sulfide) odor.