Japanese Lunch at Pavillion KL





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Ingredient A 330g - high protein Flour/bread flour 1table spoon - milk powder 1/2 tea spooo salt 60g - sugar Ingredient B 1 egg - grade A Ingredient C 120ml - cold water 8 g instant yeast Ingredient D 40g - butter 1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C.  Beat combined ingredient for approximately five minutes to form a dough.  Add in ingredient D and beat the dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers.  if the dough can be stretched into a thin layer without tearing, it is ready.  But if it does not stretch well, beat dough further till it passes the next stretch test. 2. Remove dough and leave it in big bowl, covered with a piece of damp cloth or wrapped the whole bowl with plastic bag and leave in a warm place and proof dough for 30 minutes till doubled in size. 3.  Divide t
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