Taiwanese sweet bread is considered too soft for Czechs. But this soft and sweet dough is a good match with the abundant varieties of topping which are surely attractive for everyone. Here I will introduce two popular flavours, scallion and ham and corn salad. They can be served as breakfast or as snacks whenever you want.
Part I : Basic dough
Ingredients make 12 bread
milk 190g
(P.S. Use cold milk if you use machine. If you use hand, then use warm milk (about 40 °C) when the weather is cold. And when it's hot, use cold milk)
instant dry yeast (instantni drozdi) 1/2 Tablespoon
high gluten flour (hruba muka) 320g
low gluten flour (hladka) 80g
white sugar 80g
salt 1 teaspoon
egg 1
butter 40g
Steps:
1.Place all ingredients (in the order) except butter into a bowl. Mix with an electric mixer in low speed or by hand. Speed up after few seconds, if the ingredients don't spray out.
2.When the dough is formed, add soften butter. Mix the dough in high speed about 10 minutes, until the dough can extend like the photo below.
3.Cover the dough and bulk ferment in a warm and wet environment (temperature 28°C, relative humidity 75%) for 2 hours and 30 minutes.
4.The dough should grow at least 2 times in size.
5.Divide it into 12, about 64g each. Round each of them. Use some flour to prevent stickiness if needed.
Part II-1 : Scallion and ham Topping
Ingredients make 12 bread
butter, soften 60g
sugar 1 teaspoon
salt 1/2 teaspoon
curry powder 1/2 teaspoon
scallion, finely chopped 75g
egg yolk water ( mix 1 egg yolk with 1/2 Tablespoon water)
ham 12 slices
Steps:
1.Mix ingredients from butter to scallion well.
2.Roll each dough into a long olive shape.
3.Take a sharp knife, moisten with water. Cut the long middle line on the top of each dough. Brush the dough with egg yolk water.
4.Place in a warm and wet environment (temperature 38°C, relative humidity 85%) for 55 minutes. When the final fermentation is done, the dough should be soft and inelastic, and doesn't spring back when press.
5.Spread scallion butter mix on the cut of the doughs.
6.Preheat oven to 190°C. Place the tray in the middle layer and bake for 12 minutes.
7.Cut the bread in the middle of the top, squeeze the ham in it.
Part II-2 : Corn salad Topping
Ingredients make 12 bread
Mayonnaise 240g
corn from can 360g
pinch of salt & pepper (optional)
egg yolk water ( mix 1 egg yolk with 1/2 Tablespoon water)
Steps:
1.Mix all ingredients together.
2.Roll the dough into a disc-shaped. then press the middle.
3.Spread corn salad on the middle of the dough, then brush with egg yolk water all over.
4.fermented and baked as part II-1.
留言列表
