| Ingredient | Method |
525g high protein flour 100g low protein flour 40g milk powder 100g sugar 1.5 tsp salt 90g Full milk 4 tsp instant yeast + 235ml water 50g butter 105g lemon curd glaze | 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. 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. Divide the dough into small equals 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. 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. |
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