配方类型:

FOOD PRODUCTS

配方说明:

Bun Dough

配方组成:

Sandwich rolls, frankfurt rolls, etc., require a formula somewhat
richer in sugar and milk solids than the preceding biscuit dough. The
following formula for both straight and sponge doughs will provide
light, soft rolls, having the desired color and flavor.
STRAIGHT DOUG
Diastatic Malt/1.5 oz.
Sugar/1 lb. 8 oz.
Yeast/6 oz.
Flour/12 lb. 8 oz.
"Breadlac" Nonfat Dry Milk Solids/1 lb.
Shortening/13 oz.
Salt/4 oz.
Water/8 lb. 4 oz.
Yeast Food/0.5 oz.

配制方法:

The dough temperature should be 80'F., the first rise 1.75 hours, the second rise 30 minutes. Make up in 15 minutes and bake at 425'F. The yield should be 17 lb. 2 oz.