| Ingredient | Method |
300g high protein flour 100g low protein flour 80g sugar 1 tsp salt 3.5 tsp instant yeast + 130ml water 100ml thick coconut milk 40g butter 2 tsp orange emulco | 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 until elastic. Divide the dough into two equal portions. First portion mix with orange emulco and the second portion remain as plain dough. Both cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place each of the dough on a floured surface, and knead lightly. Rest for 15 minutes. 3. Flatten the orange dough using roller, set aside. Repeat for the plain dough. Attach the plain dough on the orange dough then roll up like a swiss roll. Place into a greased 8" loaf pans. 4. Leave to proof for second time (about 1-2 hrs). Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack. * to deco the toast, may refer the recipe here. |
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