Hard and Soft Monay

Submitted by Chef #372341/ Paul Symon

"Monay originated in Philippines. it is delicious when served hot. Note: To make soft monay proof molded dough for about 1 1/2 to 2 hours after molding. Slice dough at the center along the oval shape up to 1/2 inch from the bottom to produce the monay shape. giving the dough enough time to relax will produce a soft monay with no cracks."

 

• Ready In: 49mins
• Ingredients: 9
• Serves: 23-24

ingredients

• 1 kg bread flour
• 10 g instant yeast
• 4 g bread improver
• 40 g skim milk
• 180 g white sugar
• 10 -15 g iodized salt
• 150 g eggs
• 50 g butter
• 400 g water

directions

1. mix all ingredients for about 4-5 minute
2. Run dough until smooth.
3. Scale to about 80 grams each then mold to oval shape.
4. Put into prepared grease pan.
5. Rest dough not more than 20 minute after shaping.
6. Bake in pre-heated oven 400 F for 20 to 25 minute or until golden brown.