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* make sure the butter is at room temperature
Bread Directions:
1. Mix the yeast, water, and sugar, and let the yeast react.
2. Combine the flour, salt, and dry milk in a bowl, and slowly add
the yeast mixture, mixing well. Add the egg yolk, and mix until
everything is even…something about putting it on the table if necessary.
3. Next add the butter, but it's kinda solid, so cut it into the
dough while quickly mixing with your hands. * you might want to
press down with your wrist* If the dough is stiffer than your earlobe,
then kneed it for a while until it gets softer. If the dough gets
smooth and watery it's alright.
4. Roll the dough into a ball and place it back in the bowl, spray
it with water, and cover it with saran wrap. Place it in a warm
place let it rise for at least 1 hour.
Topping:
1. While the dough is rising, make the topping. First, melt the
butter and add the sugar to it bit by bit (it should be pretty white
if you do it right)
2. Beat the egg and add it bit by bit to the butter, mixing well.
3. Mix the flour and almond powder in and divide into 8 parts. *it
wasn't part of the recipe, but the baker added a bit of baking powder
here as well, and a little melon oil. But they don't sell that here*
4. Flatten the topping portions between two pieces of saran wrap
and chill.
Finishing directions:
1. Do the finger test on the bread dough (poke it, and if the dough
does not come back it is ready
2. Being careful not to hurt the dough, lightly kneed it with your
fingers, and separate it into eight sections with a knife. Place
on baking sheet.
3. Spray with water and cover with terry cloth. Let sit for ~20
minutes.
4. Shape the dough gently so the surface stays smooth.
5. take out the topping from the fridge and cover the bread dough
with it.
6. Sprinkle the tops with granulated sugar and make light lines
in the top with a knife.
7. Let rise again for 40~60 minutes.
8. Bake at 170 C for 7 minutes, if in a dish, 160 C for 5 minutes.
If you're really into it, alternate the positions so they don't
cook unevenly.
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