Friday, September 1, 2017



(recipe adapted & modify slightly from here)

250g Blue Jacket Bread Flour
2 Tbsp fine sugar
180g water
1 tsp instant yeast
15g SCS salted butter

squid ink (or 1 Tbsp cocoa powder + 2 tsp water)

1. Put all ingredients (except butter) in a mixer fitted with a dough hook & knead till smooth. Add in butter & continue kneading until smooth & elastic. Check for window pane. Divide dough into 2 portions. 
2. Knead in squid ink (or cocoa powder & water) into one of the dough. Proof both plain doughs for 1hr.
3. De-gas both dough. Divide plain dough into 6g x 20 balls & squid ink dough into 18g x 1 ball, 5g x 12 balls.  
*This portion is only enough for 1 soccer ball.
4. Grease the bowls & arrange doughs accordingly as follow (refer here for picture):
    1st layer: 1 squid ink, 5 white
    2nd layer: 5 squid ink
    3rd layer: 1 big squid ink in middle, 5 white
    4th layer: 5 white
    5th layer: 5 squid ink
    6th layer: 5 white
    7th layer: 1squid ink
5. Cover the bowl with another bowl. Wrap with 2 layers of aluminum foil tightly. Proof for another 1hr.
6. Bake in a preheated oven @ 140C for 30mins.

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