Monday, July 18, 2011

Beet Root Loaf

甜菜根吐司 ~ Beet Root Loaf
(Water Roux recipe adapted & modify from Kokken69) 

Water Roux
Bread Flour 50g
Boiling water 75g

Bread Dough

Instant yeast 7g
Bread Flour 200g
Sugar 50g
Salt 1/2tsp
Beet root juice 50g
Egg 1
Butter 30g


1. Mix water roux ingredients together in a bowl. Set aside to cool down.
2. Combine all ingredients together (except butter) in a mixer & beat until a dough is formed. Proof for 1hr.
3. Beat dough again in mixer for 1min.  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 1hr
4. Bake in a preheated oven @ 180°C for 30mins.


Hanushi said...

So kawaii, the crust is pink?

Cathysjoy said...

Yes, very light pink :)

the indolent cook said...

The pink is so pretty.  Adorable!

Cathysjoy said...

the indolent cook,
Yeah I think it's a pretty pink dough but after came out from oven, it is not that pink anymore

Sze Min Yeap said...

I love the pink colour before baking, looks so sweet :)

Cathysjoy said...

Yeah me too~ ;)

NEL said...

looks so soft and fluffy!!

Cathysjoy said...

yeah :)

Jeannie said...

Beautiful loaf, I like using this method of making bread too.

cathysjoy said...

Thanks ;)

neyeeloh said...

The bread looks so soft..  ^_^

Cathysjoy said...

yes, very soft! :)

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