| Ingredient | Method |
| Dough 65g LP flour 250g HP flour 20g milk powder 85g caster sugar 3/4 tsp salt 1 1/2 tsp yeast+ 125ml water 55ml blue pea flower water 30g butter | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Heat 60-75 blue pea flowers with 105ml water, and reserve 55ml to use and cool completely. 2. 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 15-25 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 4. 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). 5. 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. * to avoid deco toast turn to harden and dry (to keep for few days), brush some sugar water (30ml hot water + 10g caster sugar) for all edges and top surface, and steam bake for 5min @ 180C. May skip this step if served immediately.. |
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