Chapter 4. Sugestion; Chapter 5. Recipe - Kernau KSFP 611 MB Instruction Manual

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Adjusting the Levels and Using the Hook for not more than 1.5kg of Mixture

Accessories

Picture

Dough hook

Beater

Whisk

Linseed Bread Rolls

Ingredients: 30g linseed, 40g water, 250g bread flour, 3g dry yeast, 30g sugar, 3g salt, 10g milk powder,

20g butter, 15g egg liquid

Process:

Soak the 30g linseed into 40g water for 12 hours

Put 250g bread flour, 3g dry yeast, 30g sugar, 3g salt, 10g milk powder,150g water into the

mixing bowl, use dough hook to knead the ingredients to dough at levels 1-3, and then add

20g butter and continue to knead the dough until smooth, then add soaked linseed until the

dough is well kneaded. Cover with preservative film and allow fermenting to double its size

in a warm place.

Knead thoroughly once more, remove from the bowl and divided into six rolls. After being

rounded, cover the rolls and allow fermenting at 38°C for 1 hour.

After the fermentation is finished, brush the surface of the bread with egg liquid, put it on

penultimate layer in the preheated oven, set fire up and down at 180℃ and bake for 20 minutes,

then remove the mold and put it on the grill to cool down.