II SEM BAKERY PRACTICAL 2 Bread Rolls Melting moments

Melting Moments RECIPE (for 4 portions) S.NO INGREDIENTS QUANTITY UNITS 1 Maida 140 gms 2 Powdered sugar 85 3 Margarine or butter 115 4 Egg ½ nos 5 Lemon juice few Drops 6 Corn flakes 55

Melting Moments METHOD: Sieve the flour. Cream sugar and butter till light. Blend the egg and add ½ a no to the mixture, Mix well. Add the lemon juice and essence & blend well. Add the flour, form dough lightly. Divide into 15 equal portions, round them, roll in crushed cornflakes, place on a baking trays and bake at 160 c for 30 minutes. CHARACTERISTICS: Texture (crust) - crisp & brittle Colour - golden brown

Melting Moments

Bread Rolls S No 1. Refined flour 250 gms 2. Yeast 5 3. Salt 3 4. RECIPE (for 4 portions) S No INGREDIENTS QUANTITY UNITS 1. Refined flour 250 gms 2. Yeast 5 3. Salt 3 4. Sugar 15 5. Margarine 6. Water 50-55% of total flour

Bread rolls METHOD   Dissolve yeast in lukewarm water, add a pinch of sugar, and keep aside for 10 minutes. Make sugar and salt solution with the remaining water. Sieve flour and make a bay. Add half the sugar and salt solution into the bay, make from inside without breaking the wall. Add the complete yeast solution, mix well, and start mixing with both the hands. Add the remaining sugar and salt solution. Cream the fat and knead into the dough. Keep the dough covered under a wet cloth for 30 minutes or till double in size. Divide the dough into equal portions of 16 numbers. Shape them and keep on a lightly greased tray and cover it with a wet cloth and leave the tray in a warm place till double in size. Sprinkle water and bake at 150 c for 25 – 30 minutes. After baking brush it with melted fat or oil. CHARACTERISTICS: Texture (crumb) -soft & spongy Texture (crust) -soft Colour -golden brown

Bread rolls