Thursday, September 1, 2016



Tang Zhong Wholemeal Bread 湯種全麥面包
(recipe adapted from Carol)

Tang Zhong
50g Blue Jacket Bread Flour
50g water
* Put flour & water in a bowl. Keep stirring till it comes together.

Main Dough:
250g Blue Jacket Wholemeal Flour
Tang Zhong
60g egg
10g fine sugar
3/4 tsp instant yeast
80g water
30g Cowhead salted butter

Azuki beans

1. Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Proof for 1hr.

2. Divide dough into 9 portions of 55g each & wrap fillings. Divide the remaining dough for the pig's ears & snout (I only do 4 pigs). Place the dough in a greased 8" pan & proof for 1hr.

3. Baked in a preheated oven @ 160C for 16mins.


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