Monday, 3 October 2016

Ombre Yam Coconut Toast





IngredientMethod



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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