u/BikeFun7026

Salt Bread Recipe

Yudane

* Bread flour — 100 g
* Water — 100 g

Dough

* Bread flour — 400 g
* Salt — 8 g
* Milk — 100 g
* Water — 120 g
* Active dry yeast — 6 g
* Unsalted butter, cold and cubed — 50 g
* Sugar — 60 g

Filling

* Unsalted butter, softened — 128 g

Procedure

1. Make the yudane: In a saucepan, combine 100 g bread flour and 100 g water. Cook over low heat, stirring continuously, until it forms a thick paste. Remove from heat and let cool completely.
2. Prepare the yeast: Mix the active dry yeast with a little of the milk. Let sit for 5–10 minutes until slightly foamy.
3. Make the dough: Combine the cooled yudane, remaining milk, water, sugar, and yeast mixture. Add the 400 g bread flour and mix until a rough dough forms.
4. Add the salt and continue kneading until the dough starts to become smooth.
5. Gradually add the 50 g cold, cubed butter. Knead until fully incorporated and the dough is smooth, elastic, and passes the windowpane test.
6. First rise: Cover and let the dough rise until doubled in size, approximately 1–1½ hours, depending on room temperature.
7. Divide and pre-shape: Gently deflate the dough and divide into your desired portions. Roll each portion into a smooth ball.
8. Rest: Cover the dough balls and let them rest for 15 minutes.
9. Shape: Roll each dough ball into a teardrop shape.
10. Flatten: Using a rolling pin, roll the teardrop until approximately 40 cm long.
11. Add the butter: Place a block of butter near the wider end of the dough.
12. Roll: Tightly roll the dough from the wide end toward the pointed end, completely enclosing the butter. Place seam-side down on a lined or greased baking tray.
13. Final proof: Cover and let the shaped salt breads proof for 45–60 minutes, or until noticeably puffy.
14. Add steam: Once the final proof is done, generously spray the surface of the dough with water. This helps create steam during baking and gives the bread a better crust.
15. Top with salt: Sprinkle rock salt or pretzel salt along the middle/top of each bread.
16. Bake: Bake in a preheated 180°C oven for 15–20 minutes, or until golden brown.
17. Let cool slightly and enjoy while warm! 🧈🥖

PS: I uploaded the scaled recipe for the cookies! This is the OG one. I hope you guys havent started baking yet lol. I can attest that this can make you a COOKIE EMPIRE.

Ingredients

Dry Ingredients
600 grams all-purpose flour
10 grams cocoa powder
12 grams baking powder
3 grams baking soda
4 grams salt
10 grams powdered milk

Wet Ingredients
230 grams granulated sugar
230 grams brown sugar
150 grams vegetable oil
60 grams large egg
100 grams milk
3 grams vanilla extract
5 grams white vinegar
10 grams red velvet emulco

Coating
200 grams powdered sugar, for rolling
Procedure

1. Mix dry ingredients: Whisk together 600 grams all-purpose flour, 10 grams cocoa powder, 12grams baking powder, 3 grams baking soda, 4 grams salt, and 10 grams powdered milk in a bowl. Set aside.
2. Mix wet ingredients: In a separate bowl, whisk 150 grams vegetable oil, 230 grams granulated sugar, 230 grams brown sugar, 60 grams large egg,

 

100

1. grams milk, 3 grams vanilla extract, 5 grams white vinegar, and 10 grams red velvet emulco until smooth and fully combined.
2. Combine into dough: Fold the dry mix into the wet mix in two additions, stirring just until no streaks of flour remain. The dough should be soft but scoopable, not pourable — if it feels sticky or loose, that's normal at this stage.
3. Chill the dough OVERNIGHT: Cover and refrigerate the dough so it firms up enough to roll into balls without sticking to your hands.
4. Preheat oven: Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
5. Portion and coat: Scoop dough into 25–30g balls. Roll each ball in 200 grams powdered sugar, for rolling until fully and thickly coated.
6. Bake: Arrange balls 2 inches apart on the lined sheets. Bake until the edges are set but the centers still look soft and slightly underdone — they'll firm up as they cool.
7. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Crinkles
Dry Ingredients
420g all-purpose flour
180g cocoa powder
15g baking powder
4.5g salt
Wet Ingredients
300g white sugar
90g brown sugar
270g eggs (about 5 large eggs)
15g vanilla extract
135g canola oil
For Coating
Powdered sugar, as needed
Procedure
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine the white sugar, brown sugar, eggs, vanilla extract, and canola oil. Mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients. Mix just until no dry spots remain. Do not overmix.
Cover the dough and chill for at least 2 hours, preferably overnight. The dough should be firm enough to scoop.

Preheat the oven to 170**°C**.
Scoop the dough into 25–30g portions and roll into balls.
Roll each ball generously in powdered sugar until fully coated.
Arrange on a lined baking tray, leaving about 5 cm between each piece.
Bake for 10–12 minutes at 170°C. The surface should crack while the center remains slightly soft.
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Yield: Approximately 55–60 pieces at 25g each.

Brown Butter Chocolate Chunk Cookies

Ingredients:

Whole block of real butter 225g (I personally use Queensland because i noticed sabog sabog cookies ko pag ibang brand. sad )

White sugar 120g

Brown sugar 180g

Toasted Milk Powder 168g

Egg Whole 60g

Egg Yolk 30g

Vanilla 4.8g

Bread flour 336g

Cornstarch 6g

Baking soda 3g

Water 54g

Salt 4.8g

Dark 240g

Callebaut 150g

Procedure:

Chocolate Chip Cookies Procedure

1. Prepare Ingredients

Weigh all ingredients accurately.

Chop the dark chocolate and Callebaut chocolate into your preferred chunk size if using blocks.

Line baking trays with parchment paper.

2. Brown the Butter 225g in a pan and let it cool a bit.

Place the brown butter in the mixing bowl.

Add 120 g white sugar and 180 g brown sugar.

Mix on medium speed for 2–3 minutes until light and creamy. Avoid over-whipping.

3. Add Eggs

Add the 60 g whole egg gradually.

Add the 30 g egg yolk.

Mix until fully incorporated.

Add 4.8 g vanilla and mix briefly.

4. Add Dry Ingredients

In a separate bowl, combine:

336 g bread flour

168 g toasted milk powder

6 g cornstarch

3 g baking soda

4.8 g salt

Whisk until evenly distributed.

5. Combine

Add the dry ingredients to the butter mixture in 2 additions.

Mix on low speed just until no dry flour remains.

6. Add Water

Pour in 54 g water.

Mix on low until the dough comes together. Do not overmix.

7. Fold in Chocolate

Fold in:

240 g dark chocolate

150 g Callebaut chocolate (optional, use any milk chocolate of choice)

Mix just until evenly distributed.

8. Portion

Scoop to your desired weight (e.g., 80 g for bakery-style or 20 g for mini cookies).

Place on a tray lined with parchment.

9. Chill

Cover and refrigerate for at least 12 hours (24 hours gives even better flavor and texture).

10. Bake

Bake in a preheated oven:

170°C conventional oven for 12–15 minutes (80 g cookies)

165–170°C for 8–10 minutes (20 g cookies)

Bake until:

Edges are golden brown.

Centers still look slightly underbaked. They will continue cooking as they cool.

11. Cool

Let cookies rest on the baking tray for 10 minutes.

Transfer to a wire rack to cool completely before packaging.

Tip: Since we are using bread flour + toasted milk powder, chilling the dough overnight is highly recommended. It allows the flour to fully hydrate, deepens the caramel flavor, and helps produce thicker cookies with better texture.

Ingredients
100 g eggs
200 g sugar
90 g oil
90 g butter, melted
6 g calamansi zest
30 g calamansi juice
5 g baking soda
4 g baking powder
3 g salt
190 g milk
15 g vinegar
260 g all-purpose flour