| Ingredient | Method |
| Dough: 200g HP. 100g LP 20g milk powder 60g caster sugar 100ml water 100ml milk 3tsp instant yeast 30g butter 1tsp salt filling: homemade roselle jam mexico topping: 45g butter 35g caster sugar 45g eggs, slightly beaten 45g plain flour | 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. While waiting dough to prove. prepare topping: Use a hand whisk mix butter and sugar until well blended. Add beaten egg and mix until well combined. Add flour and mix until well incorporated. Place the mixture into a piping bag. (May freeze the topping for the next used) 4. Divide the dough into 2 @ 3 equal portions, and each flatten into 10-15mm thick. Spread 3/4 of the dough with the filling over the dough. Roll it up like swiss roll. Pinch and seal the seam tightly and place in a greased loaf tin. Repeat for the next portion. 5. Leave to proof for second time (about 1-2 hrs). Pipe the topping on the surface. Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack. |
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