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1
Break an egg, take out 1 tablespoon of the yolk and set aside for glazing.
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2
In winter, use lukewarm (30C) water, and in summer use cold water, and chill the flour and other ingredients.
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3
Put the sugar, skim milk powder, salt, the rest of the egg, and water in the bread machine.
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4
Gently add the bread flour, cake flour and yeast, in that order.
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5
Knead the dough for 10 minutes using the kneading course (No.
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6
13 on the menu).
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7
Tip: Knead it longer than usual for a fluffier dough.
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8
Add the butter and start it on the dough course.
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9
The dough will be ready in 2 hours.
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10
(This completes the first rising.)
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11
Remove the dough to a work surface lightly dusted with bread flour, divide the dough into 50 g (or 40 g) portions with a bench scraper, and roll the dough into balls.
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12
Put any dough you don't plan on baking right away in the freezer.
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13
Do this quickly before the dough has a chance to rise!
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14
Freezing tip # 1: Place the balls of dough in individual aluminum cups and put them directly in the freezer.
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15
There's no need to wrap in plastic wrap, as you want to work quickly as possible.
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16
Freezing tip # 2: When the dough is frozen, take the dough balls out of the freezer, double wrap in ziplock bags and put back in the freezer.
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17
For dough that's not frozen, cover with a damp cloth and let rise for 15-20 minutes, then proceed to bake.
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18
Leave the frozen dough in ziplock bags and slowly thaw them for about half a day in the fridge.
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19
It's better to thaw them naturally, rather than thawing in the microwave.
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20
Tip to make the dough last longer in the freezer: Use lots of butter (dough with butter withstands freezing better than dough with margarine.)
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21
Dough with lots of sugar and milk withstands freezing better.
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22
Quick freezing is preferable, but if the temperature is under -35C, the yeast will die.
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23
Use high gluten flour.
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24
(Very strong bread flour seems to work well.)
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25
Knead the dough well.
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26
This helps activate the gluten.
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27
Yeast is dormant before use and it starts to activate once it's kneaded into the dough, but it quickly loses its ability to withstand freezing.
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28
Dough made with dry yeast should be used within two days.
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29
Dough made with semi-dry yeast is best used within a week.
