Ingredients:
Bread flour 260g
Cake flour 40g
Egg 1 (50g)
Milk 150g
Honey 50g
Instant yeast 1 tsp
Butter 30g (Room temp)
Salt 1/8 tsp
Topping:
Whole beaten egg
Raisin
Sugar
Method:
1) Place the ingredients in the BM or mixer to knead till window pane. If using BM, place the wet ingredients first, follow by the dry ingredients and lastly the yeast in the center of the flour pile. Add salt and butter after approximately 5 minutes into kneading. Let the dough proof in the BM.
If using mixer, add all ingredients except butter in a mixing bowl, knead till smooth dough. Add in the butter and knead until dough is smooth and elastic. Cover with cling wrap and set aside to proof.
2) After first proofing of an hour, punch out the air and divide the dough equally into smaller portions. Shape into round balls and cover it loosely with cling wrap. Let it rest for 15 min.
3) Roll out each dough and braid. While braiding, place some raisins in between. Pinch the ends and tuck them under to seal. Place them into bread liner or directly on a pan lined with baking paper. Spray some water on the surface of dough and second proof the dough in the oven for about 45 min. (Oven NOT switched on.)
4) Remove the pan from the oven at the last 10 min of second proofing to preheat the oven at 170C.
5) Apply egg-wash and sprinkle with sugar. Bake for 17-20 min (depends on your oven).
6) Once baked, let cool on a rack completely before storing.
Happy Baking
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