Hojicha Layered Bread
Ingredients:
Hojicha sheet:
12g Blue Jacket Bread Flour
12g corn flour
15g hojicha powder
100g Arla full cream milk
30g fine sugar
12g Ammerlander unsalted butter
Bread dough:
270g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
2 Tbsp milk powder
20g SIS fine sugar
1/4 tsp salt
1/2 tsp SAF instant yeast
200g water
30g vegetable oil
Method:
1. Hojicha sheet: Sift dry
ingredients in a pot. Add in sugar & milk. Mix till combined. Keep whisking
on low heat over stove till the mixture thickened. Remove from heat & whisk
in butter till combined. Put mixture into a plastic bag & roll out flat
into 20cmx15cm. Put in freezer for later use
2. Bread dough: Whisk all ingredients
in a mixer till dough is soft & elastic. Proof for 1hr
3. Roll the dough into a rectangle. Wrap
the hojicha sheet inside. Roll out the dough slowly till double in length, then
fold in 1/3 left & right. Repeat the process another time. At the final
roll out of the dough, divide the dough into 3 strips & do plaiting. Placed
into greased pullman tin & proof for 1hr
4. Bake in a preheated oven @ 180C
for 25mins
