Twisted Toast 辮子吐司

 
Twisted Toast 辮子吐司

Ingredients:

Tang Zhong 湯種:

15g Blue Jacket Bread Flour

70g water

 

Main Dough 主麵團:

Tang Zhong

300g Blue Jacket Bread Flour

30g fine sugar

150g water

1 tsp instant yeast

25g butter

1/2 tsp salt

1 Tbsp sweet potato powder

 

Method:

1. Tang Zhong: Put flour & water in a pot over medium heat. Keep stirring till it comes together as a paste. Set aside to cool

2. Dough: Add all ingredients (except butter & sweet potato powder) in a mixer fitted with a dough hook & knead till dough is formed. Add in butter & knead till the dough is smooth & elastic. Divide into 2 portions. Add in sweet potato powder in one dough & knead till smooth. Proof both dough for 1hr

3. Roll out both dough into rectangle & stack the sweet potato dough on top of the plain dough. Use a pizza cutter to cut the dough lengthwise (do not cut thru). Twist & turn as shown in pic. Then roll the dough from top to bottom. Placed in a greased pull man tin & proof for 1hr

4. Bake in a preheated oven @ 180C for 35mins

Roti Boy

Roti Boy

[Recipe adapted & modify slightly from Youtube] 

 

Ingredients:

Dough

200g bread flour

15g melted butter

140g water

1 tsp instant yeast

1 tbsp fine sugar

1/4 tsp salt

Coffee topping:

1.5 Tbsp instant coffee powder

1.5 tsp hot water

50g butter (Soften)

50g fine Sugar

40g Egg

50g cake Flour

 

Method:

1. Add all dough ingredients in a medium mixing bowl & knead till soft & elastic. Proof for 1hr

2. Whisk all coffee topping ingredients together till combined

3. Divide dough into 6 portions. Round the dough & proof for 40mins. Pipe topping on dough

4. Bake in a preheated oven @ 180C for 12mins

 

元寶饅頭 Gold Ingot Mantou

Gold Ingot Mantou 元寶饅頭

Ingredients:
90g Blue Jacket Plain Flour
10g pumpkin powder
1/2 tsp instant yeast
1 Tbsp fine sugar
50g water
1 tsp vegetable oil

Method:
1. Combine all ingredients together in a medium bowl & knead till the dough is smooth
2. Divide dough into 15g each. Refer to pic for shaping*
3. Put the shaped dough on baking paper & put inside Bruno steaming rack to proof
4. Steam over medium heat for 8mins (starts counting after water boils)