Lettuce Bun

Ingredient

Method

25ml water 110g Lettuce 60ml milk 28g butter, melted 10g milk powder 290g high protein flour 50g sugar 0.5 tsp salt 1.5 tsp instant yeast pinch of bread improver (optional) topping: (mix well, set aside) powdered sugar 60G 2 T lemon juice 15g butter zest from ½ lemon chocolate rice

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Blend lettuce and milk until well, set aside. 2. Place the dry ingredients in a bowl. Put 25ml lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the lettuce mixture, egg, melted butter and yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Set aside and cover with plastic wrap for risen. 3. Once the dough has risen, place it on a floured surface and knead lightly. With a rolling pin, roll out half of the dough to about ½″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter).（若在操作过程中不易擀开且边缘的面团会回弹，表示松弛不够，可再放置一会再操作）。 4. Place each dough on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven to rise the doughnuts until doubled in size about 30 minutes. Or may put some dough into container and keep into freezer for 24 hrs or longer until ready to fry. 5. Bake for 15minutes @ 185C. When the bun have cooled, top them in icing sugar & chocolate rice.