Product : Basic soft Roll Ingredients Original Strong flour (high protein flour ) Soft flour (low protein flour) Margarine or butter Milk Eggs Castor sugar (fine granulated sugar) Compressed yeast (Fresh yeast ) Water Salt
Amount Reduced to 3/5 4/5
1/5
2/5
1/2
1/4
1/3
1 kilogramme
200 g
400 g
600g
800g
100 g
250g
333g
250 gramme
50 g
100g
150g
20g
125 g
62.5 g
83.3g
100 gramme 250 millilitre 5# 150 grammes
20 g 50 g 1# 30 g
40g 100g 2# 60g
60g 150g 3# 90g
80g 200g 4# 120g
50g 125 g 2½# 75g
25g 62.5 g 1# 37.5
33.3g 83.3 g 2# 50g
100grammes
20 g
40g
60g
80g
50g
25g
33.3g
250 millilitre 15 gramme
50 mL 3g
100mL 6g
150mL 9g
200mL 12g
125mL 62.5mL 7½g 3.75g
82.3g 5g
Method: to prepare soft roll 1.
Prepare the yeast batter – soften the yeast in half of the water.
2.
Sift the strong and soft flours into a bowl .
3.
Rub in the fat ( margarine or butter) into the flour until it become like a bread crumb.
4.
Add in the salt and sugar to the mixture .
5.
Beat the eggs into the leftover water and milk
6.
The pour the solution into the flour .
7.
Mix all the ingredients well until it combines into a dough
8.
Dust the table top lightly with some soft flour .
9. 10.
Place the dough onto the table top Knead the dough until it becomes smooth and is able to stretch thin enough without breaking and also visible to see your fingers (this is called window panning ) – Check notes on steps in bread making .
11.
Cover the dough with dampened clean tea towel until it reaches twice the original size
12.
When it has reached the size required , knock the dough to release the gas trapped in it .
13.
The cut into 30 grammes portion .
14.
Round the dough and shape it into a smooth ball and arrange on a lightly greased tray
14
Then let the soft roll doughs rice to almost twice it original size
15.
When it has reached twice the size , bake the dough in a preheated oven ( 200°C) for 10-15 minutes .
16.
When the colour of the rolls reaches golden yellow, you can remove the tray from the oven and let the soft rolls cool.