Monday, 19 December 2016

Chia Seed Gingerbread Toast


IngredientMethod
Dough
150g LP flour
350g HP flour
25g chia seed
60g caster sugar
70g light brown sugar
1 tsp salt
3tsp yeast
140ml water, divided use
180g milk
2 tbsp ginger powder
1 tbsp nutmeg powder
2 tsp cinnamon powder
50g butter







                                                                                                                                                                                                                                                            
FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:
1. Place the dry ingredients in a bowl. Put 50ml 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 minutes, pour remaining water bit by bit and knead 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 5 portionsflatten 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. Bake at 180 degree Celsius for 55 minutes till golden brown. Remove from oven and cool on wire rack.


No comments:

Post a Comment