| Ingredient | Method |
| DOUGH INGREDIENTS 320g HP flour 80g LP Flour 15g milk powder 0.5 tbsp instant yeast 180ml cold water 40g unsalted butter, softened 1 A egg, beaten 70g granulated sugar 1 tsp salt 30ml hot water + 10oo0g milo, mix til dissolved and lets cool. 3.5-4 tbsp LP flour | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 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 wet ingredient and yeast mixture. Mix until a dough forms then knead for about 5 minutes. 2. Divide small portion of plain dough appr 200g to another oiled bowl, set aside. Then continue knead the remaining dough with the milo mixture (pass through sieve) and 3.5 tbsp LP flour until well combined. Place milo dough in another big oiled bowl. Both cover with a kitchen towel or loosely with plastic wrap, set aside about 2-3 hours for ferment or chill overnight. 3. Once both doughs has risen, place milo dough on a floured surface and knead lightly to remove air bubbles. Repeat for plain dough. 4. Both doughs divide into 5 small portions. For milo dough, knead and use rolling pin to a flat oval shape, then roll it like swiss roll, set aside. For plain dough knead and use rolling pin to a flat oval shape, then place the milo dough on plain dough, cover the milo dough with plain dough and seal. Gently roll them into 7-8" long log. Repeat till all finished. 5. Arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 6. Bake until golden brown or about 45 minutes. Transfer to a wire rack and let cool. |
No comments:
Post a Comment