Monday, August 26, 2013

Black Dates Rolls

Black Dates Rolls

17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour

**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used. 

Main dough 
20g sugar
90g pumpkin puree
175g bread flour
1/2 tsp instant yeast
15g Liv salted butter 

250g black dates
20g sugar
*Boil black dates until soft. Add sugar & mix until combined 

1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. Roll out the dough into rectangle shape with rolling pin & spread fillings on top. Then, roll up like swiss roll. Sliced & put in muffin tray.

3. Prove for 1hr. Bake in preheated oven at 170C for 15mins.

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