Thursday, August 6, 2009


SUCCESS.... WONDERFUL.... finally it turned out nice & soft :D wow.... done everything til 115am... tired... not enough sleep ! But worth it ! kekeee !!! Once i posted it to my facebook, everyone asking for the recipes... okok.... now i vil post it here.... lets share tis mix & match by littlekitchen vit Wendy Kor's & Agnes Chang's recipe.



  • 220g high protein flour
  • 4g instant yeast
  • 130g water


  • 60g high protein flour
  • 1/2 tsp salt
  • 15g sugar
  • 10g milk powder
  • 40g water
  • 20g butter
  1. Mix INGREDIENTS A, set mixer at slow speed & blend, cover with clong wrap, allow to leaven for 50 mins.
  2. Add in INGREDIENTS B, knead till bread dough is shiny & springy, cover with cling wrap . Continue to leaven for 50 mins.
  3. Punch the dough down & make into round shape. Rest for 10 mins.

Chocolate Dough

Ingredeients A :

  • 200g high protien flour
  • 1 1/2 tbsp cocoa powder
  • 1/2 tsp salt
  • 70g castor sugar
  • 1 tsp instant yeast
  • 140ml water

Ingredients B :

  • 40g butter
  1. Knead Ingredients A with medium speed until the dough smooth. Add in butter & continue to knead until the dough is fully developed & can be stretched into very thin sheet without tearing.
  2. Remove dough, shape into a smooth ball & leave to rise for 1-2 hrs.
  3. Punch the dough down & make into round shape. Rest for 15 mins.

**** Roll the Plain & Chocolate Dough into rectangular shapes & place the Chocolate dough on top of the Plain Dough. Roll it up tightly like swissroll. Put the dough into a greased loaf tin & leave to rise for 40 mins. Glaze with beaten egg, place in a pre-heated oven & bake for 40 mins.****


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