Putok is a Filipino word that means "blast" or "crevice" accomplished from a cross-molded slice on the batter before preparing. This thick bread from the Philippines made with flour, milk, and salt is a branch from the standard monay mixture. Back in the Philippines, we'd purchase from the neighborhood bread shop for our evening nibble with tea or espresso. Another variation of Putok is called Pinagong. Both are the equivalent regarding fixings. The thing that matters is the more intricate example of scoring on top.
Well before cheap food chains, Filipinos have rushed for ages to their local pastry shops or panaderia. We generally have a weakness for the modest, fragrant buns in those glass show cases by the street. Also, in this post, I was planning to impart to you one of the cherished buns that I genuinely love!
1¼ cups tepid water
2 teaspoons moment yeast
½ cup sugar
1½ teaspoons fit salt
2 tablespoons delicate margarine
2 egg yolks
4 cups bread flour
½ cup milk powder
Preheat broiler to 400°F. In a standing blender with the working snare connection, include the fixings in the request as composed.
Blend on low until joined. Work on mode for 5 minutes or until smooth. Move the batter into a lubed bowl, spread firmly with plastic film, and let lay on the kitchen counter for 60 minutes.
Softly work the batter and separation: monay and pinagong into 4-ounce divides, putok into 2-ounce pieces.
Shape into adjusts, smooth somewhat, and spot on a preparing sheet 2 inches separated. On the off chance that you need thick hard-shelled buns, make star cuts on head of putok, a profound slice directly down the center of monay, and 4 quarter-inch slices on pinagong adjusts.
Promptly heat in the preheated stove until brilliant, around 15 to 20 minutes.
On the off chance that a gentler bread is wanted, let the buns rest for 30 minutes, secured with plastic film, before heating.
I don't suggest letting the buns ascend for an hour since they will be excessively feathery and won't have the correct surface.