ASSALAMUALAIKUM..
Dari roti loaf biasa, K.Nor buat tambah sedikit chocolate emulco dlm sebahagian doh, kemudian bentukkan secara pintalan/tocang. Kemudian letakkan kembali dalam loaf tin, biarkan naik 2x ganda kemudian bakar spt biasa dan hasilnya.. wallahhhhhhhh...
Ni lah hasilnya, HOKKAIDO CHOCOLATE MARBLE LOAF, dengan menggunakan resipi asal HOKKAIDO MILKY LOAF yg pernah K.Nor buat dulu. Roti yg halus mulus dan sangat gebus. Hasil dr penggunaan whipping cream di dalam adunan doh, memberikan hasil yg cukup memuaskan hati.
Dari doh yg sama yg mana satu adunan menghasilkan doh yg agak banyak, K.Nor buat bentuk flower bun dgn menggunakan sosej ayam Ramly.. ermmmm.. so yummy!!
HOKKAIDO MILKY LOAF
Source: Angie's Recipes & Wendy
Makes: One 5X5X13 inch pullman tin, without lid
source : K.Nor@SecubitGaram
540 gm Bread flour
60 gm Cake flour
10 gm instant yeast
30 gm Milk powder
80 gm Sugar
9 gm Salt
1 large Egg
250 gm Fresh milk
150 gm Whipping cream
1. Mix everything together and mix until a dough forms.
2. Knead on speed 4 (Kitchen Aid) for 20 minutes until a smooth, glossy and elastic (It will pass the window pane test)
dough is achieved.
3. Cover and let dough proof for 1 hour or until doubled.
4. Punch down and separate dough into 4 pieces. Make them round and let them rest for 10-20 minutes.
5. Roll out dough (like a longish oval) and roll up (like making swiss roll) and place them into a greased pullman tin.
6. Let dough rise until 2/3 full. Preheat oven. Brush on egg wash if preferred.
7. Bake for 40 minutes or until pan sounds hollow when tapped.
source : K.Nor@SecubitGaram
540 gm Bread flour
60 gm Cake flour
10 gm instant yeast
30 gm Milk powder
80 gm Sugar
9 gm Salt
1 large Egg
250 gm Fresh milk
150 gm Whipping cream
1. Mix everything together and mix until a dough forms.
2. Knead on speed 4 (Kitchen Aid) for 20 minutes until a smooth, glossy and elastic (It will pass the window pane test)
dough is achieved.
3. Cover and let dough proof for 1 hour or until doubled.
4. Punch down and separate dough into 4 pieces. Make them round and let them rest for 10-20 minutes.
5. Roll out dough (like a longish oval) and roll up (like making swiss roll) and place them into a greased pullman tin.
6. Let dough rise until 2/3 full. Preheat oven. Brush on egg wash if preferred.
7. Bake for 40 minutes or until pan sounds hollow when tapped.
