Tang Zhong Wholemeal Bread 湯種全麥面包
(recipe adapted from Carol)
50g Blue Jacket Bread Flour
* Put flour & water in a bowl. Keep stirring till it comes together.
250g Blue Jacket Wholemeal Flour
10g fine sugar
3/4 tsp instant yeast
30g Cowhead salted butter
1. Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.
2. Divide dough into 9 portions of 55g each & wrap fillings. Divide the remaining dough for the pig's ears & snout (I only do 4 pigs). Place the dough in a greased 8" pan & proof for 1hr.
3. Baked in a preheated oven @ 160C for 16mins.