蝶豆花菠蘿包

Polo Buns
(recipe adapted & modify slightly from justonecookbook)

Ingredients:
Bread dough
225g Blue Jacket Bread Flour  
25g Blue Jacket Cake Flour 
1/2 tsp salt
20g fine sugar  
1 tsp instant dry yeast  
1 large egg  
100ml blue pea water (used 8g dried blue pea)
30g salted butter

Biscuit dough 
60g salted butter
60g fine sugar  
1 large egg, beaten
190g Blue Jacket Cake Flour 
10g carrot powder
1/2 tsp baking powder

Pearl sugar (optional) 

Method:
1.  Biscuit dough: Whisk butter & sugar till light & pale in colour. Add in egg mixture slowly & whisk till combined. Sift in flour, carrot powder & baking powder. Knead to form a soft dough. Chill in fridge for later use.

2. Bread dough: Mix all ingredients (except butter) in a mixer & knead till almost smooth. Add in butter & continue to knead till elastic. Check for window pane stage. Proof for 1hr.

3. De-gas the dough. Divide into 35g (6 pieces) for the sunflower centre & 48g (6 pieces) for the petals. Divide biscuit dough into 36g (6 pieces). Shape the dough & proof for 1hr.

4. Sprinkled pearl sugar on the flower petals. Bake in a preheated oven at 160C for 15mins.

一小时发酵后，面包圆鼓鼓的

外皮甜甜脆脆的饼干配上软软的面包好吃极了。珍珠糖咔滋咔滋的我喜欢 =）