SLC 22 -W3 Bakery course: stuffed sweet bread

gracyc (44)🤝in Newcomers' Community • 3 days ago

SWEET DOUGH:-Sweet dough is a nutritional and enriched dough which means, it comprises things like eggs, butter, and sugar, and when you add these ingredients it makes the dough to be smooth and very soft. And also it adhere to the developing the gluten when yeast is added and it rises the dough.

THE RESTING TIME OF BREAD
Yes,the resting time of bread is important because in bread making there are number of reasons to rest the dough, when you give dough a long rest at room temperature, it continues to ferment slowly, developing flavor and relaxing the gluten strands so it will be easier to roll and stretch into desired shape.

Resting time of dough allows it for better absorption of water. and helps the starch and gluten to correspond.Resting of dough improves the flavor and color bread 🍞. During resting time of dough,it balances gas production with the strength of the bread's gluten structure to contain it . Resting time exhibit good oven spring when baked, Resting make the dough as easier as to work with it.

MAKING A SWEET BREAD

INGREDIENTS
500g of flour
50g of sugar
7g of salt
2 eggs (one for the dough then one for the egg washing)
25g of margarine
10g of yeast
250ml of cold water
1tsp of vanilla essence

STEP 1
I gathered my ingredients then put the flour in a bowl and I make a little hole in the middle,l poured my sugar and salt,mix then together with vanilla essence.

STEP 2
In the mixture inside the bowl ,I added margarine and mix thoroughly then put the yeast and mix well

STEP 3

I poured my cold water and mix then very well till the dough forms a ball . then I cut the ball dough into two, I then pour chocolate on the one part and mixed to coagulate very will.

STEP 4

I shaped and designed the dough by joining the normal and chocolate together and roll with the help of rolling pin. Then place it into a greased pan.

STEP 5

I allowed to proof for about 30-45 minutes and egg wash,when the size is nearly doubled, I then take it to the pre-heated oven of 180°c and bake for 20-25 minutes.

FINISHED PRODUCT

MY EXPERIENCE IN MAKING SWEET DOUGH
Before now I do have challenges on the structure of my sweet dough because of measurements, but now I noticed and know that with accurate measurements, it will give a soft and smooth dough to work with and that it will come out very soft and sweet bread. And again stuffed sweet bread is more nutritional than ordinary bread without fillings.

NO COMPLICATIONS
During my practicals,there was no complications and I here by advise that we should try using cold water and instant yeast without fermenting the yeast first before mixing, that is direct mixing with cold water

I AND MY FAMILY MEMBERS