Bacon n’ Cheese on Squid Ink Bun
4570
難度
★★★★
10分鐘
分量
8人
材料
做法| Dough: | |
|---|---|
| 500g | sweet dough |
| 10g | squid ink powder | Filling: |
| 10 | strips bacon( toasted and chopped) |
| 2 | large scallions(sliced) |
| 50g | grated cheese |
| a dash | mayonnaise | Preferment starter: |
| 300g | cake flour |
| 1g | yeast |
| 180g | water |
| 6g | salt | Sweet Dough: |
| 500g | bread flour |
| 80g | sugar |
| 8g | yeast |
| 5g | flour improver (bread additive) |
| 150g | warm water |
| 100g | milk |
| 50g | unsweetened cream |
| 20g | milk powder |
| 10g | condensed milk |
| 1 | egg(50g approx) |
| 100g | preferment |
| 50g | butter, add later |
 |
做法 |
|---|---|
| 1 | Preferment starter: combine everything. Seal. Place in a 4-6°C refrigerator. Ferment for 12 hours.Ready to use. |
| 2 | Sweet dough: dissolve yeast and 5g sugar in water. Put everything, except butter, in a bowl. Add yeast mixture and blend well. On a counter, knead it to soft, smooth dough until texture is elastic and it doesn't stick to hands. Add butter. Knead crumbled dough to glossy, smooth, non-sticky dough again. Now it is ready for bulk fermentation if you are able to stretch it out to a thin "membrane". Place in a bowl brushed with oil, cover, ferment. |
| 3 | Mix: add squid ink powder to sweet dough. Knead. It forms to squid ink dough. Ferment for 30 mins. Take out and degas. Continue to ferment for 30 mins. Divide fermented dough in 8 equal portions, roughly 60-70g each. Divide lumps in 2 equal portions. Roll to strands. Stick in pair. Place in paper moulds. Sprinkle with bacon bits and scallion slices. Pipe a dash of mayonnaise. Sprinkle with grated cheese. Proof until doubled in size.Place in a preheated 200°C oven. Bake for 10-15 mins. |
