| Ingredient | Method |
200g high protein flour 100g low protein flour 40g sugar 1 tsp salt 2 tsp instant yeast + 65ml water 125ml coconut water 30g butter 1/2 tsp apito pandan 1 tsp pandan essence cinnamon sugar: (each mix well) A: 35g soft butter 15g honey B: 45g light brown sugar 2g cinnamon powder | 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 yeast mixture. 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 6 small portions, pick 1 portion and roll it into 10-15mm thick, Spread 3/4 of the dough with the soft butter honey, sprinkle the cinnamon sugar over the dough. Roll it up like swiss roll, cut into half 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 25-30 minutes. Remove from oven. *makes 12 rolls |
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