The document provides a recipe for American soft rolls and clover rolls. It lists the ingredients and instructions for making the dough, including mixing, proofing, shaping, and baking the rolls. The dough is made with water, yeast, butter, sugar, salt, oil, flour, milk powder, eggs, and format. It is mixed until tight and well developed, then allowed to proof before portioning, shaping as balls or clover shapes, proofing again, brushing with egg wash, and baking until golden brown. The finished rolls are pictured.
The document provides a recipe for American soft rolls and clover rolls. It lists the ingredients and instructions for making the dough, including mixing, proofing, shaping, and baking the rolls. The dough is made with water, yeast, butter, sugar, salt, oil, flour, milk powder, eggs, and format. It is mixed until tight and well developed, then allowed to proof before portioning, shaping as balls or clover shapes, proofing again, brushing with egg wash, and baking until golden brown. The finished rolls are pictured.
The document provides a recipe for American soft rolls and clover rolls. It lists the ingredients and instructions for making the dough, including mixing, proofing, shaping, and baking the rolls. The dough is made with water, yeast, butter, sugar, salt, oil, flour, milk powder, eggs, and format. It is mixed until tight and well developed, then allowed to proof before portioning, shaping as balls or clover shapes, proofing again, brushing with egg wash, and baking until golden brown. The finished rolls are pictured.
Yield : 88 pcs @ 40 gr (soft roll) Standard Recipe 75 pcs @ 50 gr (clover roll) Page : 1 of 3 NO METHOD QUANTITY INGREDIENTS EXPLANATION Prepare The SET UP Result The American Soft Roll and Clover Roll Pour 1lt. Water Into machine mixing bowl 32 gr. Instant yeast Into the water 50 gr. Butter 120 gr. Sugar 35 gr. Salt 100 gr. Salad oil 1000 gr. Soft flour 1000 gr. Hard flour 100 gr. Milk powder 5 pcs. Eggs 15 gr. Format (improver) Mix all ingredients into a tight and well developed dough.
Cover The dough with cloth or plastic.
Allow To prove double size the bulk (time depend
on the room temperature) The dough back Knock 40 gr. each for American Soft Roll and 50 Scale gr. for Clover Roll.
Them and prove again for about 15 minutes
Round AMERICAN SOFT ROLL Form Each piece into ball shape
Place On the greased sheet pan rimmed with
changeable square, stick the dough each other (if use 40x60 cm sheet pan arrange 8 pieces to 11 pieces) CLOVER ROLL Divide The 50 gr. of dough into 3 pieces in equal size
Roll Them into small ball shape
Stick The ball shape dough together which stick
each other.
Place In the greased small Fluted Form
AMERICAN SOFT ROLL/ Recipe Code : CLOVER ROLL Category : Enriched Bread Yield : 88 pcs @ 40 gr (soft roll) Standard Recipe 75 pcs @ 50 gr (clover roll) Page : 2 of 3 NO METHOD QUANTITY INGREDIENTS EXPLANATION Rise In the proover for approximately 30–50 minutes
Brush With egg wash
Bake At moderate oven 210C until a nice
golden color is reached 15 – 20 minutes.
Result The American soft Roll and Clover Roll
after baking.
American Soft Roll:
Clover Roll:
AMERICAN SOFT ROLL/ Recipe Code :
CLOVER ROLL Category : Enriched Bread Yield : 88 pcs @ 40 gr (soft roll) Standard Recipe 75 pcs @ 50 gr (clover roll) Page : 3 of 3 SPECIFIC EQUIPMENT USED EXPLANATION
Tartlet Mold: Used to bake sweet and
savory items such as cheese tartlet, and lining tartlets of sugar dough or pie dough for fruit tartlets or kitchen items.