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Kangyou | 12-Sep-16 | Bread | (7 Reads)

Recipe

(A) Starter 
Bread Flour 230g
Instant Yeast 5g
Water 170g
~ Rest for 1.5 hrs

(B)
Bread Flour 100g
Low protein flour 30g
Green Tea Powder 10g
Pinch of Salt
Sugar 30g
Egg 25g (balance keep for brushing)
Water 1 tbsp (if dough too dry, add bit of water, optional)

Butter 30g

1) Just combine starter, then fermented 1.5 hrs
2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed
3) Divide to 15 balls, and wrapped with red bean paste. Then use scissors to cut the dough.
4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)
5) Brushed with egg wash and sprinkle some sesame on top.
6) Bake in preheated oven 375F/190C for 12 minutes.

 

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