1. II SEM BAKERY PRACTICAL 2
Bread Rolls
Melting moments

2. 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
nos 5
Lemon juice
few
Drops 6
Corn flakes 55

3. 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

4. Melting Moments

5. 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

6. 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

7. Bread rolls