百香果布丁狗刈包
Ingredients:
150-160g Blue Jacket plain flour
30g passionfruit powder
80g water
1/2 tsp instant yeast
10g fine sugar
1g oil
.
Cocoa powder
.
Method:
1. Knead ingredients together till dough is formed. Rest for 10mins then knead till smooth. Remove 8g dough & add in cocoa powder. Knead till combined. Set aside & proof for 20mins
2. Degas the dough. Divide main dough into 4 portions & remove 4g from each dough (2g for each ears) shape them round. Rest for 10mins
3. Roll out each dough into oval shape. Brush some oil & fold it into half. Roll & shape the ears. Use cocoa dough for the cap, eyes & nose. Dab a bit of water to stick them onto the main dough. Let the buns proof until they are airy & soft to touch
4. Steam over medium high heat for 10mins
