Page 29 - Neg Kaysarap Preview

Special Soft Pinagong
4 c bread flour
4 c all purpose flour
2 tbsp yeast ½ cup warm evaporated milk Yield: 40 pcs

2 tbsp bread improver ¼ cup yogurt
½ tbsp baking powder 1 cup evaporated milk

2 tbsp + 2 tsp salt 1 ¼ c butter
1 c sugar extra flour for dusting
4 egg yolks

4 eggs

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it

stand until foamy, about 10 minutes. In another bowl, sift together all
the dry ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs, egg

yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your
wrist to form a round ball. Repeat the procedure of kneading till dough

is elastic and smooth to touch. Put the dough ball in a greased bowl
covered with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.

Make 50-75 gram balls. Roll on a floured surface, counter clockwise to
make a perfect round. Arrange the dough on greased pans, 2 inches
apart. With a bread knife, cut a slit with four sides or mark an X on top.

Brush with the egg white mixture. Sprinkle with white sugar. Let it rest
for 45 minutes to 1 hour.

Bake at 350°F for 12-25 minutes or till golden brown.

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