| Ingredient | Method |
260g high protein flour 140g low protein flour 80g sugar 1 tsp salt 3.5 tsp instant yeast + 130ml water 95g thick coconut milk 30g butter 2 tsp apito yam ombre colour: ~few drops purple food coloring ~2 pinch of black cocoa powder | 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 (weight appr 720g). 2. Divide the dough into 2 portions- 140g as plain dough and the rest dough mix with apito yam. Then the yam dough divide into 4 equal portions. 1 remain as yam dough. The rest of 3 portions mix with purple food colouring until you get the color that you want. Each cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each of the dough on a floured surface, and knead lightly. Rest for 15 minutes. 4. Flatten dough using roller, set aside. Repeat for the next dough. Attach the dough each other. Place into a greased 8" loaf pans. 5. 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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