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Aalst Wilmar Pte Ltd © 2019

 

PAIN AU LAIT

PAIN AU LAIT

 

Bread Flour .................................................................................................................. 1kg Water ..........................................................................................................................  460g Non-Fat Dry Milk ................................................................................................... 136g Fresh Yeast .................................................................................................................. 68g Sugar ............................................................................................................................... 68g Eggs ................................................................................................................................ 114g Butter ............................................................................................................................. 136g Salt ..................................................................................................................................... 18g Bread Improver ........................................................................................................ 20g Pâtissier Artisan Dark 44% Chocolate Chips ................................... 350g

 

1.  Mix Water with Yeast.

2.  Mix all dry ingredients together.

3.  Add the mixture of water and yeast into the dry ingredients. Mix thoroughly for 2 minutes.

4.  Add the Eggs and Butter and continue to mix for 10 minutes. 5.  Let the mixture rest for 45 minutes.

6.  Form small balls of the mixture before rolling the balls into shapes for proofing purpose.

7.   Bake at 180°C for 13 minutes.