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
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
Method:
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
Salt 1/2tsp
Beet root juice 50g
Egg 1
Butter 30g
Method:
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.
