| Ingredient | Method |
300g high protein flour 100g low protein flour 40g sugar 1 tsp salt 2 tsp instant yeast + 150ml water 75ml lavender juice 1 tsp blended dried lavender flower+50 ml boiled water 35g butter Filling: some condensed milk some chicken meat floss | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Soak the blended lavender flower into boiled water. Let it sit for 10 minutes or until cool, then strain through a fine-mesh sieve to discard lavender flower. 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 & the rest of wet ingredients. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 2 portions, and roll it into 10-15mm thick, Spread 3/4 of the dough with the condensed milk, sprinkle the floss over the dough. Roll it up like swiss roll and place in a greased loaf tin. Repeat for the next portion. 4. Leave to proof for second time (about 1-2 hrs). Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack. |
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