MANUAL PREPARATION

Put the flour with a dimple on the worksheet. Dissolve the yeast and the egg in the milk and pour into the well. Lay on the side of the dimple the sugar, salt and butter. Mix about one-third of the flower with the milk. Add sugar and salt and mix the flour meanwhile continue through the milk.

Add the butter and flour with all the milk is mixed. Knead the dough using a rubbing motion Knead until you have the dough comes off the hands and the work surface. Do not add flour during the kneading. The dough should be fixed enough by kneading only.

Shape the dough when it’s finished into a ball and let rise for 30 minutes at room temperature, between two cloths with plastic film on it. This is the first rise process.

Pressure after 30 minutes the dough (degassing) and again form a ball. The dough is now ready to be used for a various types of cakes.

MACHINE PREPARATION

You notice the yeast and egg into the milk. Start the machine and slowly add a third of the flour, sugar and salt, then add the rest of the flour. Add butter if the dough is formed. Let the machine knead until the dough comes away from the dough bowl and spindle, and a thin film can be made.

Shape the dough when it is finished into a ball and let the dough rise for 30 minutes door-income at room temperature, between two cloths with plastic film on it. This is the first rise process.

Pressure after 30 minutes the dough (degassing) and again form a ball. The dough is now ready to be used for a various types of cakes.