Tuesday, December 5, 2017

Pork Floss Wholemeal Bread

Wholemeal Bread
(recipe adapted & modify slightly from Nasi Lemak Lover)

Sponge dough
215g Blue Jacket Wholemeal Flour
1/2 tsp instant yeast
220g water
*Mix all ingredients together in a bowl till a dough is formed. Cover with cling wrap & store in fridge overnight (at least 12hrs).

Main dough
90g Blue Jacket Bread Flour
all of the sponge dough
1 tsp instant yeast
70g water
1 Tbsp sugar
25g Cowhead salted butter

Pork floss


1. Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till smooth dough. Add in butter & knead until dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough & divide into 9 portions & wrap fillings. Proof for another 1 hr.
3. Bale in a preheated oven @ 180C for 15mins.


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