JAPANESE MERINGUE BREAD
400 GM BREAD FLOUR
190 ML UHT MILK
1 EGG
50 GM CASTER SUGAR
12 GM YEAST
20 FULL CREAM MILK POWDER
5 GM BREAD IMPROVER
70 GM BUTTER
SALT
MIX ALL INGREDIENTS EXCEPT BUTTER N SALT
ADD IN SALT N BUTTER, MIX TO SMOOTH DOUGH
1ST PROFFING 15 MINS
DIVIDE INTO 4 DOUGH (EACH ABT 190-200 GMS)
2ND PROFFING 20 MINS
LAST PROFFING 45 MINS
PIPE MERINGUE ON TOP AND BAKE FOR 15-20 MINS ON 210c
MERINGUE:
2 EGGS (80GM)
50 GM SUGAR
4 GM SPONGE STABILIZER
80 GM CAKE FLOUR
1/8 TSP BANANA FLAVOUR
EGG YELLOW COLOUR
BEAT INGREDIENTS WELL AND PIPE ON DOUGH
SPRINKLE SOME ICING SUGAR AFTER COOOOOOOOOOL
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