| Ingredient | Method |
| Dough 100g LP flour 300g HP flour 20g milk powder 100g caster sugar 3/4 tsp salt 1 1/2 tsp yeast+ 90ml water 155ml milk 40g butter | 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 15-25 minutes until elastic. 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 3 portions, flatten each portions and roll up like a swiss roll, arrange in a greased square baking tray and let dough prove fully for second time (about 1-2 hrs). 4. Bake at 180 degree Celsius for 55 minutes till golden brown. Remove from oven and cool on wire rack. |
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