| Ingredient | Method |
250g high protein flour 40g low protein flour 60g wholemeal flour 20g sugar 1 tsp salt 2 tsp instant yeast + 150ml water 50ml lavender juice 1 tsp blended dried lavender flower+25 ml boiled water 30g butter Filling: dark sugar coconut | 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 20 small portion, roll flat dough, add in 15g ball of coconut filling and wrap up to form into circle shape, arrange in a greased square baking tray. Repeat for the next portion. 4. Leave to proof for second time (about 1-2 hrs). Bake at 180 degree Celsius for 15-18 minutes. Remove from oven and cool on wire rack. |
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