Recipe:
LaoMian Dough
200gm cold hi protein flour
1/8tsp instant yeast
140gm cold water
200gm cold hi protein flour
1/8tsp instant yeast
140gm cold water
*Mix and form a dough, cling wrap it and let it ferment 4hours in room temperature. Then de-gas it and transfer into an airtight container and let keep in the fridge for 24-48hours.
Use it after 24hours, and after 48hours can separately pack 70gm each dough to be freeze. Can be use for next bake and keep up to 1mth.
Use it after 24hours, and after 48hours can separately pack 70gm each dough to be freeze. Can be use for next bake and keep up to 1mth.
Black Sesame Swirl Loaf
Dry ingredients
350gm cold hi protein flour
5gm instant yeast
10gm milk powder
40gm sugar
4gm salt
350gm cold hi protein flour
5gm instant yeast
10gm milk powder
40gm sugar
4gm salt
Wet ingredients
230gm of 1 egg + milk
(example: if the egg is 53gm, top up the rest with milk to 230gm)
230gm of 1 egg + milk
(example: if the egg is 53gm, top up the rest with milk to 230gm)
Laomian dough
70gm
70gm
Black sesame paste
1 tbsp black sesame
1 tbsp water
*mix together to form a paste..
1 tbsp black sesame
1 tbsp water
*mix together to form a paste..
Stand mixer:
Put everything into mixing bowl, with dough attachment, turn on to speed 1 and let it knead into rough dough then add in butter..continue to knead for 20mins.. the dough is ready when it can be stretch / pass window pane test.. give it a light knead..
Put everything into mixing bowl, with dough attachment, turn on to speed 1 and let it knead into rough dough then add in butter..continue to knead for 20mins.. the dough is ready when it can be stretch / pass window pane test.. give it a light knead..
Breadmaker
Put everything according to your breadmaker instruction (some wet ingredients 1st while some dry ingredients 1st). Use dough function to mix everything together then drop in the butter.. repeat dough function again if after 1 cycle the dough haven't reach window pane test.
Put everything according to your breadmaker instruction (some wet ingredients 1st while some dry ingredients 1st). Use dough function to mix everything together then drop in the butter.. repeat dough function again if after 1 cycle the dough haven't reach window pane test.
Hand knead
Mix everything together except butter, knead into a rough dough, then add butter and continue to knead till window pane stage.
Mix everything together except butter, knead into a rough dough, then add butter and continue to knead till window pane stage.
Remove 1/3 of the dough and put back into the mixer, then add in black sesame paste, turn the speed to 1 and let it knead till all mix in.
Put balance of the white dough into a bowl, cling wrap it and let it sit for 1 hour. Same goes to the black sesame dough..
After 1 hour, de-gas it then roll white dough into long rectangle, same goes to black sesame dough.. stack black sesame dough on top of white dough then roll it like a swiss roll.
Put inside a greased Pullman tin, cling wrap it and let it rise till 90%, then remove the cling wrap, and cover it with the Pullman tin cover. Let it rise for another 15mins while you can preheat the oven to 180c fan force.
Bake it for 30mins...and let it cool down completely before slicing..
Happy trying..
Link back to DHM: https://www.facebook.com/photo.php?fbid=10214491450779458&set=pcb.1902947149966211&type=3
Credit: Vanessa Lau
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/08/complete-recipe-black-sesame-swirl-loaf.html
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