Group 1
Ingredient
KG
Wheat flour
1.000
1.000
Yeast
0.100
White shortening
0.100
Water
0.850
Total Weight: 3.050
- Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow and 6 minutes on fast speed, until fully developed.
- Divide into 80g pieces and mould round leave to rest (covered).
- Pin out into slipper shape approx. 5mm in thickness and leave to rest for 10-15 minutes.
- With a peel, place slipper dough pieces onto sole of the oven until puffed up like a pillow.
- Bake at 250℃ for 5-8 minutes.
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