| Ingredient | Method |
200g high protein flour 43g low protein flour 2 包紫米紫山药约57g 30g light brown sugar 35g honey 1 tsp salt 2.5 tsp instant yeast + 150ml water 30g butter | 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, flatten each portions and roll up like a swiss roll, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Bake at 180 degree Celsius for 55 minutes till golden brown. Remove from oven and cool on wire rack. * to deco the toast, may refer the recipe here. |
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