| Ingredient | Method |
| Dough 400g HP. 200g LP 20g milk powder 140g caster sugar 80ml water 300ml milk 3tsp instant yeast 60g butter 2tsp salt flavour: few drops red & yellow food coloring pinch of black cocoa powder | 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 and add in colors, knead well to color evenly – eg: 4g black , 4g yellow, 15g red. Divide the remaining white dough into small equal portions. Wrap the white dough into circle shape. Shape and assemble the details, may brush some water onto the dough to stick to each other. Arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). Repeat for the next portion. 4. Bake at 180 degree Celsius for 15 minutes till golden light brown. Remove from oven and cool on wire rack. |
No comments:
Post a Comment