| Ingredient | Method |
| Dough: 150g japanese bread flour 50g LP flour 40g caster sugar 8-10g barley grass powder 1/2 tsp salt 2g instant yeast ±150g water divided use 20g butter Filling: (mix well) dried raisin | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 100g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide dough into small equal portion. Flatten dough into a round disc. Wrap each dough with one portion of the filling (apprv 1/2 tbsp). Pinch and seal the seam tightly. 5. Place in a greased baking tray and let dough prove for second time (about 1 hrs). 6. Bake @ 180C for first 20-25min. Remove from oven and quickly brush with sugar glaze on top. Cool completely. |
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