| Ingredient | Method |
| Dough: 400g HP. 200g LP 20g milk powder 110g caster sugar 100ml water 250ml milk 3tsp instant yeast 60g butter 1tsp salt 3tsp apito yam filling: seaweed sheet condensed milk | 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 2 @ 3 equal portions, and each flatten into 10-15mm thick. Spread 3/4 of the dough with the condensed milk and place seaweed sheet at the middle, spread the condensed milk over seaweed again. 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). Sprinkle some cinnamon sugar on the surface. Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack. |
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