Monday, July 13, 2020

Rainbow Bread


Rainbow Bread
(recipe adapted & modify from Carol)

Ingredients:
Sweet Potato dough
60g Blue Jacket Bread Flour
1 tsp sweet potato powder
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water

Pumpkin dough 
60g Blue Jacket Bread Flour
1 tsp pumpkin powder
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water

Matcha dough 
60g Blue Jacket Bread Flour
1 tsp matcha powder
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water

Blue Pea dough
60g Blue Jacket Bread Flour
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g blue pea water 

Cocoa dough 
60g Blue Jacket Bread Flour
1 tsp cocoa powder
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water

Plain dough 
60g Blue Jacket Bread Flour
1 tsp sugar
pinch of salt
1/8 tsp instant yeast
40g water

Method: 
1. Put all sweet potato dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for the rest of the dough.
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). Do the same for all dough.
3. Remove all dough onto a slightly floured table top. De-gas & rest dough for 10mins.
4. Roll out all dough into rectangle & stack on top of each other. Use a knife to divide into 6 portions (lengthwise) & shaped the dough. Proof for 1hr.
5. Bake in a preheated oven @ 140C for 15mins.

 
My hearty breakfast- toasted bread with egg mayo fillings =)

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