Charcoal Loaf @ Custard Charcoal Bun @ Coconut Charcoal Bun

Ingredient

Method

Dough: 580g japanese bread flour 120g caster sugar 10g charcoal powder 1tsp salt 6g instant yeast ±360g water divided use  45g butter Filling for custard bun: custard filling Filling for coconut bun: white coconut filling sugar glaze: 15g sugar+45g hot water

FOR STAND MIXER WITH DOUGH HOOK: 1.  Place all the ingredients and 300g 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 and flatten into big rectangle. Roll into Swiss roll style.  *1 dough divide into 3 type of bread: for custard bun: 4. Divide dough into small equal portion. Flatten dough into a round disc and roll out into a longish oval shape. Spread each dough with one portion of the filling. Use a knife or dough scraper to make a few slits at center (do not cut through the edges). Roll up swiss-roll style. Pinch and seal the seam tightly. Shape into round shape. for coconut bun: 4. Divide dough into 8-10 small equal portion. Flatten dough into a round disc. Wrap each dough with one portion of the filling (apprv 1 1/2 tbsp). Pinch and seal the seam tightly. Shape into round shape. for loaf: 4. Divide the dough into 3-5 portions, flatten each portions and roll up like a swiss roll, arrange in a greased square baking cake tray (appr 9x25cm) and let dough prove for second time (about 1-2 hrs). 5. Bake @ 180C for 20-23min (custard & coconut buns) or 35-45min (egg loaf). Remove from oven and quickly brush with sugar glaze on top. Cool completely.