(recipe adapted & modify slightly from Carol)
100g Blue Jacket Wholemeal Flour
190g Blue Jacket Bread Flour
10g black bean powder
1 Tbsp sugar
1/2 tsp instant yeast
15g Cowhead salted butter, melted
1. Put all ingredients (except cranberry) in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs).3. Remove the dough onto a slightly floured table top. Roll out the dough into a long rectangle. Scatter cranberry evenly & roll up the dough like a swiss roll. Make one cut lengthwise on the dough & do plaits. Placed on a silpat mat & proof for 1hr.