Log in or register to post comments Japanese high gluten flour 300gDemerara sugar 45gSea salt 3gInstant yeast 3gEgg 50gPlain yogurt 100gWhole milk 60g (reserve 30g of the milk and add as needed, depending on how thirsty your flour is) Unsalted butter 30g (softened, added to the dough after gluten is developed)Or subbed it with other oil, added directly with other ingredients Hope this helps! Log in or register to post comments thanks so much i really apprectiate it, so many of the recipes i like need to be converted just like this recipe i hpe its as amazing as it looks in the pic Log in or register to post comments
Japanese high gluten flour 300gDemerara sugar 45gSea salt 3gInstant yeast 3gEgg 50gPlain yogurt 100gWhole milk 60g (reserve 30g of the milk and add as needed, depending on how thirsty your flour is) Unsalted butter 30g (softened, added to the dough after gluten is developed)Or subbed it with other oil, added directly with other ingredients Hope this helps! Log in or register to post comments
thanks so much i really apprectiate it, so many of the recipes i like need to be converted just like this recipe i hpe its as amazing as it looks in the pic Log in or register to post comments
Japanese high gluten flour 300g
Demerara sugar 45g
Sea salt 3g
Instant yeast 3g
Egg 50g
Plain yogurt 100g
Whole milk 60g (reserve 30g of the milk and add as needed, depending on how thirsty your flour is)
Unsalted butter 30g (softened, added to the dough after gluten is developed)
Or subbed it with other oil, added directly with other ingredients
Hope this helps!
thanks so much i really apprectiate it, so many of the recipes i like need to be converted just like this recipe i hpe its as amazing as it looks in the pic