Monay Putok

Group Ingredients Grams
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1 Bakers Flour 500
Yeast(Instant dried) 5
Baking powder 10
Bread Improver 3
Milk Powder 10
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2 Eggs(mL) 2
Water-warm(mL) 380
Shortening 50
Salt 15
Sugar 220
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Total Weight

Procedure:

Blend Group 1 together to disperse ingredients.
Add Group 2 and mix to a fully develop.

FINISHED DOUGH TEMPERATURE: 30centigrade
FLOOR TIME: A recovery period of 15-20 minutes is required after dough development, before scaling off into 100g. Mold and slice halfway from top.
PROVING: 20-30 minutes at 40centigrade
COOKING Temperature: 200 centigrade
COOKING Time: 5 minutes until golden brown.