| Ingredient | Method |
| Kiwi Pulp: 50g oat bran fiber 50g LP flour 210g HP flour 20g milk powder 40g caster sugar 3/4 tsp fine salt 30g butter 75g santan 2 tsp apito pandan 1 tsp pandan essence 2 tsp yeast+ 105ml water 15g poppy seed Kiwi Skin: 115g high protein flour 35g low protein flour 15g butter 30ml hot water+5g coffee powder, cool completely 1 tsp instant yeast+50ml water 30g caster sugar 1/3 tsp fine salt Topping: 5ml hot water 1/2tsp coffee powder 10g icing sugar 10g dessicated coconut | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. For kiwi pulp: 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 yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. (Repeat for the kiwi skin dough) 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. (Repeat for the kiwi skin dough) 3. Knead and roll up dough as image show above, pinching off the bottom of the end. Arrange in a greased square baking tray covered with greased cling wrap and let dough prove for second time (about 1.5 hrs). 4. Bake at 180 degree Celsius for 50-55 minutes(Toast) till golden brown. Remove from oven and cool on wire rack. |
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