Ingredients:
Group 1
Mauri Hokkaido Milk Bread Mix – 1000g
Mauripan Instant Dry Yeast – 15g
Group 2
Whole Eggs – 80g
Cold Water– 450g
Group 3
Butter, softed – 80g
Group 4
Red Colouring – 3 Drops
Pink Colouring – 2 Drops
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Baking Step:
- Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
- Add in Group 2 ingredients into the mixer and mix for 10 – 11 minutes at high speed until become a firm dough.
- Add in Group 3 ingredients into the mixer and mix for another 10-11 minute at high speed until fully develop.
- Weight dough 500gm, inside mixer.
- In small bowl, mix Group 4 and add into mixer. Mix until even at slow speed.
- Rest dough for 10 minutes and cover the dough to prevent skinning.
- Divide white dough and colored dough into 220g pieces and further rest for another 10 minutes and shape the dough.
- Roll long shape. Assemble white dough in bottom and coloured dough at top. Rolled become loft shape.
- Use knife to cut on top, place into 20cm x 10.5cm x 11cm (450gm) loft mould.
- Proof at 38 ˚C and RH 85% for approximately 90 – 100 minutes or until double in size.
- Bake at 180 ˚C top 190 ˚C bottom for about 25 – 30 minutes. Baking condition varies upon oven used and dough weight.
