Recipes

Japanese Rolls

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1000 g Laucke Wallaby Flour 6¼ cups
150 g Sugar ¾ cup
13 g Salt 2 tsp
40 g Yeast, compressed ¼ cup
100 g Eggs 2 x 50 g
150 g Shortening ⅗ cup
30 g Milk Powder ¼ cup
450 g Water at 16°C 1⅘ cups
10 g Laucke Wallaby Improver 4 tsp

Method

  1. Preheat oven to 220°C, or 200°C in a Fan Forced oven.

  2. Mix for 3 minutes on low speed, and 10 minutes on fast speed, to ensure a smooth elastic dough is formed.

  3. Dough temperature 27°C is ideal.

  4. Rest for 15 minutes (covered).

  5. Divide into 40 gram pieces, and form each into a ball.

  6. Rest for 20 minutes (covered).

  7. Make into various shapes, and then proof, or allow to rise in a warm moist environment, until doubled in size.

  8. Rolls can contain sausage, eggs, bacon, chocolate, cheese , by flattening the dough and wrapping any of the ingredients.

  9. Baking temperature 220°C, or 200°C in a Fan Forced oven.

  10. Baking time 8 to 10 minutes.

  • Specialty Breads
  • Yield: 48 @ 40 grams
  • Bake for 8 - 10 minutes
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