Sisir Pandan Bread
Ingredients:
- 2 ½ tbsp BWY Bread Flour
- 1/8 cup water
- 1/3 cup & 2 tbsp BWY Japanese Bread Flour
- 3 ½ cups castor sugar
- 1/3 nos egg
- 1/6 cup Meadow Fresh UHT Full Cream Milk (warm)
- 2/3 tsp Eagle Instant Dry Yeast
- 1 tbsp Echte Boter Butter (unsalted)
- A pinch of salt
- 1/8 tsp BWY Soft Pro
- ¼ tsp Nona Manis Pandan Paste
Bahan:
- 2 ½ tbsp Tepung Roti BWY
- 1/8 cawan air
- 1/3 cawan & 2 tbsp Tepung Roti Jepun BWY
- 3 ½ cawan gula kastor
- 1/3 nos telur
- 1/6 cawan Susu Penuh Krim Meadow Fresh UHT (suam)
- 2/3 tsp Yis Segera Kering Eagle
- 1 tbsp Mentega Echte Boter (tanpa garam)
- Secubit garam
- 1/8 tsp BWY Soft Pro
- ¼ tsp Pes Pandan Nona Manis
Method:
- To prepare water roux, combine flour and water, mix well in a saucepan until smooth. Then, place over low heat and whisk until a thick dough is formed. Let it cool.
- Mix well all other ingredients, put in the water roux as well, except salt and butter. Kneed until smooth.
- Add in the salt and butter, continue to knead until an elastic dough is formed.
- Cover with cling wrap and rest for 20 minutes or until double in size.
- Roll out the dough and divide it into 4 portions, make it oval shape, gently place it into the bread mould.
- Let it rest for 30 minutes.
- Bake in a preheated oven at 150°C for 10 minutes.
Cara Membuat:
- Untuk menyediakan air roux, campurkan tepung dan air, gaul rata di dalam periuk sehingga sebati. Letakkan di atas api kecil dan pukul sehingga adunan pekat terbentuk. Biarkan ia sejuk.
- Gaul sebati semua bahan lain, masukkan juga roux air, kecuali garam dan mentega. Uli sehingga sebati.
- Masukkan garam dan mentega, terus menguli sehingga satu adunan elastic terbentuk.
- Tutup dengan cling wrap dan rehatkan selama 20 minit atau sehingga saiz menjadi 2 kali ganda.
- Gulung dan bahagikan doh kepada 4 bahagian, bentukkan manjadi bujur, letakkan secara perlahan ke dalam acuan roti.
- Rahatkan selama 30 minit.
- Bakar dalam ketuhar yang telah dipanaskan pada suhu 150°C selama 10 minit.
