1. Ingredients:
| Ingredient | Weight (g) |
|---|---|
| Hipro, VN, Sao La Wheat Flour | 1,000 |
| Salt | 15 |
| Sugar | 40 |
| XXL Bread Additive | 5 |
| Magest Yeast | 10 |
| Water | 630 |
| Unsalted Butter or Shortening | 40 |
2. Utensils:
- Baking oven
- Proofing cabinet
- Dough mixer
- Sandwich loaf pan
- Small scale
- Rolling pin
3. Instructions:
Step 1: Mixing the Dough
• Put all ingredients into the mixing bowl (except butter).
• Turn on the mixer at low speed to allow the flour to absorb the water evenly for about 1 minute.
• Add butter and continue mixing for another 1 minute at low speed.
• Switch to the highest speed and mix for about 5-7 minutes, until the dough is fully developed (smooth surface, can be stretched into a thin membrane).
• Remove the dough from the mixer, shape it into a round ball, and let it rest for about 5 minutes.
Step 2: Dividing and Shaping the Dough
• Divide the dough into portions of 450g each, round them, and let them rest for 10-15 minutes.
• Roll each portion thinly into a rectangular shape (width equal to the length of the loaf pan), then roll it up into a cylinder and place it in the pan.
• Proof for about 2-2.5 hours (until the dough rises about 1.5-2cm from the top of the pan), at a temperature of 30°C and humidity of 85-90%.
Step 3: Baking
• Preheat the convection oven to 180°C (356°F) 15 minutes in advance.
• Bake at 180°C (356°F) for about 30 minutes until the bread is cooked (adjust baking time depending on your oven).