| Ingredient | Method |
300g high protein flour 43g low protein flour 2 包紫米紫山药约57g 80g sugar 1 tsp salt 2.5 tsp instant yeast + 210ml water 35g butter topping: shredded cheddar cheese coarse sugar | 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. Roll flat dough, and divide the dough into 20 small portions, and wrap up to form into circle shape, then place in a baking tray. 4. Leave to proof for second time (about 1-2 hrs). Spread the shredded cheddar cheese on top and sprinkle coarse sugar. 5. Bake at 180 degree Celsius for 20 minutes. Remove from oven and cool on wire rack. |
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