Monday, March 19, 2012

天然酵母葡萄干土司

 
My mum give me an 'assignment' today ~ to use my niece's left over raisins to make a loaf of bread. So here it goes...

天然酵母葡萄干土司
(basic recipe adapted from Carol)

Ingredients  
200g natural yeast
230g bread flour
20g plain flour
20g sugar
1/4 tsp salt
30g butter
85ml water
100g raisins

Method: 
1. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed.
2. Add in butter & beat again until the dough is smooth. Proof for 1.5hrs.
3. Punch out the air from the dough.
4. Roll out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style & place it into the loaf pan to proof for 1.5hrs.
5. Bake in a preheated oven @ 180°C for 45mins.



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