Starter dough
105gm hi protein flour
45gm low protein flour
12gm sugar
3gm instant yeast
100gm plain water
*Mix this into a dough then cling wrap and let it sit for at least 3 hours to reach the honey comb stage.
You can make this a day before and keep it in the fridge once it reach honeycomb stage.
Main dough
105gm hi protein flour
45gm low protein flour
30gm milk powder
35gm sugar
1/4tsp salt
1 egg (my egg without shell weigh 60gm)
*Mix all above and starter dough in stand mixer and using a dough hook, knead it for about 20mins till the dough is elastic.
You can use breadmaker too. I dont recommend hand knead as i tried before it will need a lot of muscle work. my shoulder and arms sour for days.
Then cling wrap the dough and let it sit for 1hour to rise. After that remove and divide into 3 equal portion (my dough weigh 524gm so i divide each to 175gm). Shape the dough into a ball then flatten and roll it flat into a long oval. Shape it like a swiss roll then arrange it in a lightly grease pan.
Cover the pan with a kitchen towel and let it sit for 1hour to rise double it size. Brush the top with melted butter and bake in preheated 180c for 20mins. Brush the top again with melted butter and let it sit to cool down for 5mins before removing from the pan and let it cool completely..
Credit: Vanessa Lau
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/01/complete-recipe-five-thousand-dollar.html
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