Tuesday, March 13, 2018

Sakura Paste Bun

Sakura Paste Bun
(basic bread recipe adapted & modify slightly from Carol)

295g Blue Jacket Baguette Flour
5g sakura powder
30g sugar
1/2 tsp instant yeast
15g coconut oil
60g eggs

170g milk
1/2 tsp salt  

sakura paste (45g each)
10 sakura flowers, soaked & dry 

1. Put all ingredients 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. Divide dough into 10 portions. Rest the dough for 15mins.
4. Roll out slightly each dough & wrap fillings. Top each dough with a sakura flower & placed on a silpat mat. Proof for 1hr.
5. Bake in a preheated oven @ 100C for 20mins.

Divide the dough into 10 portions & rest them for 15mins.
 Proofing in progress

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