ALA NEGRA SPANISH BREAD

Ingredients:

• 250g Bread Flour
• 12.5g EUROVO Whole Egg Powder
• 4g Instant Yeast
• 1.5g Bread Improver
• 7g Salt
• 50g Sugar
• 25g Milk Powder
• 12.5g Unsalted Butter
• 12.5g Shortening
• 165g Water

 

 

Preparation

• Mixed all the dry ingredients together to make a premix.

Dough Development

• Put the premixed to the mixing bowl, add water and mixed. Add the butter and shortening. To check the dough, stretch the dough to show the window pane.

Fermentation

• After mixing. Set aside and let it rest for 30 mins until it double the size. After proofing punching down the dough to deflate the air.
• Make Up
• Cut and grams the dough to 25g and round until smooth. Roll dough into
• breadcrumbs.
• Proofing
• Proof for 1 hr. and baked for 9 minutes at 177°C /350°F.
• Relative humidity ~ 80 - 85%.
• Proofing temperature ~ 31° - 37°Celsius.

Baking

• Preheat oven. Bake for 9 minutes.
• Oven temperature ~ 177°C / 350°F

Spanish Bread filling:

• Butter, melted 75g
• Powder sugar 60g
• Powder Milk 90g
• Fresh milk 67.5g / 4 1/2 tbsp
• Breadcrumbs 3/4 cup