Putok

Ingredients:

700g Sampaguita Soft Flour

300g Globe First Class Flour

60g Butter Milk

10g Instant Dry Yeast

15g Salt

180g White Sugar

50g Shortening

5g Vanilla

Eggwash:

30g Water

60g Whole Egg

Toppings:

100g Granulated Sugar

Procedure:

Dough Mixing:                                                           

1. In a bowl, sift the flour and butter milk then add the instant dry yeast. Place the mixture in the mixer and mix for 2 minutes in low speed.
2. In a separate bowl, combine water, sugar, salt and vanilla. Mix until white sugar and salt dissolved.
3. Add the water mixture in spiral mixer and mix for 2 minutes using low speed.
4. Once dry ingredients are hydrated, add the shortening and mix for 1 minute.
5. Change to high speed, mix for 5 minutes or until dough become smooth and elastic (Do the window test).                                                          

Scaling, Molding and Proofing:                                            

1. Scale into 100 grams portion.
2. Round each piece of the dough then assemble to baking pan, snip in a cross manner at the top to give you a crown.                                           
3. Proof for 30 minutes.

Eggwash:                                                                    

• Mix egg and water.

Baking:                                                          

1. Lightly brush each proofed dough with egg wash.
2. Brus the crown part with eggwash and sprinkle with white sugar.
3. Bake at 170°C for 20 minutes or until done.