Page 20 - Neg Kaysarap Preview

Milky Pan de sal

Yield: 96 pcs
3 tbsp yeast 3-4 c bread crumbs
1 ½ c warm milk divided 1-2 c flour for hands
1 ¾ c yogurt

¾ c brown sugar
1 tbsp salt

8 c bread flour
8 c all purpose flour
3 ½ c full cream powder milk

2 tbsp bread improver (optional)
2 tbsp baking powder

1 ¼ c vegetable oil
3 c milk room temperature

Dissolve yeast in ¾ c warm milk. In a separate bowl, dissolve ¾ c warm

milk, salt and brown sugar. Set aside. Sift the dry ingredients twice.
Stir in vegetable oil. Add yeast mixture as well as sugar and salt
mixture. Add milk and yogurt.

Knead dough. Shape into a ball. Put the dough in a large greased bowl
and cover with a clean, damp cloth. Let it rise for 1 ½ hours.

Punch the dough and roll flat. Form into a ball and return to the

greased bowl. Rise again for 30 minutes.

Roll dough and sprinkle with bread crumbs. Cut dough into 12 balls
and elongate each ball by rolling further.

Pre heat oven to 400°F. Cut each elongated dough into 8. Arrange on a

greased pan. Let it rise for 15 minutes. Bake Milky Pan de Sal for 10-15
minutes.

For crusty milky pan de sal, brush top with egg whites and roll into

bread crumbs. 15