| Ingredient | Method |
150g high protein flour 100g low protein flour 10g milk powder 20g roasted black sesame powder 60g sugar 1/2 tsp salt 1.5 tsp instant yeast + 30ml water 25ml water 100ml milk 25g butter Topping: condensed milk meat floss cheddar cheese, shredded | 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 milk and yeast mixture. Mix until a dough forms then knead for about 15 minutes, pour the 25ml water bit by bit and continue knead for another 15 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Roll it into a large rectangle about1/4 inch thick on the baking tray. Cut the dough into stick about 2x7cm with a sharp knife. Set aside for 10 minutes. 4. Brush the condensed milk on dough. Next sprinkle dough with meat floss, press the meat floss gently to allow it stick onto the dough. Lastly sprinkle the shredded cheddar cheese. 5. Bake at 180 degree Celsius for 20-25 minutes. Remove from oven and cool on wire rack. |
No comments:
Post a Comment