Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Bread Dough
- 250g High Protein Flour
- 25g Sugar
- 2g Salt
- 3g Instant Yeast
- 20g Whole Egg
- 140g Cold Water
- 30g Anchor Unsalted Butter
- Craquelin
- 90g Low Protein Flour
- 40g Icing Sugar
- 24g Whole Egg
- 60g Anchor Unsalted Butter
- 10g Milk Powder
Instructions
- Put the flour, sugar, salt, instant yeast, egg and cold water in a mixing bowl then mix to become a dough
- Add in the softened Anchor Unsalted Butter mix until the dough becomes smooth and fully developed
- Rest the dough for 10 minutes, then cut the dough to 55g then round it and rest for another 10 minutes
- Round the dough again then put on the baking tray, repeat the same process until the dough finishes
- Proof the dough at room temperature or in a bread proofer until the dough is double its size
- Egg wash the dough and place a piece of craquelin on top
- Egg wash again then cut 2 cross line on top of craquelin
- Bake in a preheated oven at 190°C for 10 to 12 minutes or golden brown
- Mix all ingredients together until it becomes a cookie dough
- Divide into 8 pieces then press it round and thin to use
Bread Dough
Craquelin
