Monday 17 April 2017

Roselle Toast





IngredientMethod
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 portionsand 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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