Anyways, this weeks drama is that one of the guys that was in my group had taken a similar class to this over the summer, so he took over EVERYTHING - that is until chef told him to let others try. I snickered. Then, while we were handling the dough, I noticed that everytime his hands touched the dough, a reddish color would get stuck on the dough. Now, for a while I thought it was blood, but it remained red. I told him to wash his hands and he said he already had, it must just be "something" he had touched. GREAT! No way am I eating this! He didn't wash his hands till Chef was standing next to us. Lucky for us, each group made like 108 rolls, and there were like 6 groups. So, evidently I tried the rolls that were from another groups. There was NO way I was about to gobble down something with red spots on it. Ewwwwww! Santitation people!
I thought I would really love the yeast rolls, but it was smothered in so much butter I could really taste the actual flavor of the rolls. The soft rolls I liked alot more, I could actually taste it and it had a slightly saltier taste.
We used the straight dough method:
1) Add water, yeast and milk powder in mixing bowl
2) add bread flour, salt & sugar (in that order)
3) mix for 2 minutes on 1st speed, stop the mixer, add the eggs, shift to 2nd speed for 3 minutes
- when dough picks up, add fat/shortening/butter
-allow to rest on dusted wooden bench covered for 1 and a half hours or until doubled in size.
-roll into 1oz balls, shape and proof for 20 minutes in proofer
-Brush egg wash on the top & bake at 350 F for 12 - 15 minutes.
* be aware the yeast rolls make 108 and the soft rolls make 72
2 oz dry active yeast
2 lbs 3 oz water (110 degrees F)
5 oz milk powder
4 whole eggs
4 lbs 6 oz bread flour
10 oz granulated sugar
1 1/4 oz salt
11 1/4 oz unsalted butter/margarine
1 oz dry active yeast
2 lbs water (110 degrees F)
4 oz milk powder
3 lbs 8 oz bread flour
4 oz granulated sugar
4 oz A.P shortening
Enjoy guys, next weeks task: Crusty breads aka FRENCH! YES!