"Pictures by Japan Pastry Shops Association"
YEAST (yeast cell+ground corn+malt+water):Leaverner. 1 lb of fresh yeast = 6.5 oz dry yeast + 9.5 oz of water.
EGG: Emulsifys product. Coagulates at 125 F,this gives structure.Adds color & flavour,increase volume to product.
MILK:16 fl. oz of milk = 2 oz of milk powder + 14 oz of water.Improves the texture & flavour.
SUGARAffect fermentation,gives flavour & color to the product.
FATAffect texture and grain, gives tenderness to product.
SUGAR:Gives color. sweetness,tenderness.
EGG: FAT:Affects flavour, gives tenderness.
SALT: Brings out flavour. Egg:Gives structure, volume,texture. MILK:Bring out flavour, nutritional value.
MILK:Bring out flavour, nutritional value.