Learn from us: Recipes Tissue Bread Milk Toast

Ingredients A :

• 1 kg High-Protein Flour
• 15 g Instant Yeast
• 5 g Bread Improver
• 100 g Granulated Sugar
• 30 g Honey
• 50 g Milk Powder
• 30 g Sweetened Condensed Creamer

Ingredients B :

• 1 Egg
• 450 g Ice Water

Ingredients C :

• 120 g FILMA^® Prestige (Butter Blend Margarine)
• 15 g Salt

Ingredients D :

• 500 g FILMA^® Puff Pastry (rolled into a 25 × 25 cm square)

How to Make :

1. Mix Ingredients A and B until the dough is half-developed. Add Ingredients C and continue kneading until smooth and elastic. Shape into a ball, cover, and place in the freezer for 1 day or at least 4 hours (freezer fermentation).
2. Roll the dough into a long rectangle, fold to form a rectangle, place FILMA^® Puff Pastry on top, and fold to seal it neatly.
3. Roll the dough out lengthwise to a thickness of about 7 mm, make a single fold.
4. Roll out again, then make a double fold.
5. Roll out once more, then make another single fold. Rest the dough in the freezer until semi-frozen, rolling it to about 5 mm thickness.
6. Cut the dough into 10 × 10 cm squares. Use a cutter to make an inner cut (without cutting through the edges).
7. Press the center of each 10 × 10 cm square and spread with FILMA^® Baker’s Cream Fat. Let the dough proof until it doubles in size. Place on a baking tray lined with baking paper.
8. Bake in a preheated oven at 180°C for 40–45 minutes until cooked and golden brown.