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
Blue Pea Flower Powder – 2g
Water – 5g
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Baking Steps:
01. Place Group 1 ingredients into the mixer and mix for 1 minute at slow speed.
02. Add in Group 2 ingredients into the mixer and mix for 10 – 11 minutes at high speed until become a firm dough.
03. Add in Group 3 ingredients into the mixer and mix for another 10-11 minute at high speed until fully develop.
04. Weight dough 500gm, inside mixer.
05. In small bowl, mix Group 4 and add into mixer. Mix until even at slow speed.
06. Rest dough for 10 minutes and cover the dough to prevent skinning.
07. Divide white dough and colored dough into 220g pieces and further rest for another 10 minutes and shape the dough.
08. Roll long shape. Assemble white dough in bottom and coloured dough at top. Rolled become loft shape.
09. Use knife to cut on top, place into 20cm x 10.5cm x 11cm (450gm) loft mould.
• Bake at 180 ˚C top 190 ˚C bottom for about 25 – 30 minutes. Baking condition varies upon oven used and dough weight.
• Proof at 38 ˚C and RH 85% for approximately 90 – 100 minutes or until double in size.
