Ingredients:
Sponge Dough 50 gram
Tang Zhong - 43 gram (10 gram flour + 50 gram water)
Main Dough
240 gram of flour
1/4 teaspoon of salt
10 gram of condense milk
13 gram of milk powder
25 gram of sugar
20 gram of sunflower oil
100 gram of natural yeast starter
50 gram pumpkin puree
20 gram of water (Please adjust according to your flour water absorption level)
Method:
1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside.
2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple it size. (It will take about 2-3 hours) Then place overnight in the fridge.
3. Follow by placing the flour mixture, tang zhong, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening)
4. Select dough mode for 15 minutes, add in butter for another 15 minutes.
6.Proof bread for 4-5 hours or until it has become double its size.
7. After 1st proof, punch down the air. Divide dough into 3. Roll dough into swiss roll shape.
8. Then rest the dough for another 3-4 hours or until it has doubled its size. (Normally I will proof my dough in my microwave with a cup of hot water and close door)
9. Lastly, preheat your oven @190 C and bake for 40-45 minutes.
Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
Sponge Dough 50 gram
Tang Zhong - 43 gram (10 gram flour + 50 gram water)
Main Dough
240 gram of flour
1/4 teaspoon of salt
10 gram of condense milk
13 gram of milk powder
25 gram of sugar
20 gram of sunflower oil
100 gram of natural yeast starter
50 gram pumpkin puree
20 gram of water (Please adjust according to your flour water absorption level)
Method:
1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside.
2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple it size. (It will take about 2-3 hours) Then place overnight in the fridge.
3. Follow by placing the flour mixture, tang zhong, sponge dough and main dough ingredients in your BM. Kindly place all the ingredients accordingly to your BM instructions. (except shortening)
4. Select dough mode for 15 minutes, add in butter for another 15 minutes.
6.Proof bread for 4-5 hours or until it has become double its size.
7. After 1st proof, punch down the air. Divide dough into 3. Roll dough into swiss roll shape.
8. Then rest the dough for another 3-4 hours or until it has doubled its size. (Normally I will proof my dough in my microwave with a cup of hot water and close door)
9. Lastly, preheat your oven @190 C and bake for 40-45 minutes.
Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
Comments
Post a Comment