香蔥旗魚鬆麺包 Scallion Marlin Floss Bread
Ingredients:
300g Blue Jacket bread flour
20g egg
20g fine sugar
3g SAF instant yeast
1/4 tsp salt
100g Anchor whipping cream
100g cold water
Filling:
30g chopped scallions
10g Anchor salted butter, soften
30g marlin floss
Topping:
marlin floss, chopped scallions
Method:
1. Knead all dough ingredients together till soft
& elastic. Proof 1hr
2. De-gas dough. Divide into 2 portions. Round the
dough & rest 15mins
3. Roll out dough into a rectangle. Spread butter
& sprinkle marlin floss & scallions. Roll out the 2nd
portion dough & lay on top. Use a scraper to cut the dough lengthwise.
Twist & turn. Spread more butter, marlin floss & scallions on top
portion of dough, then roll the dough from top to bottom. Placed in a Pullman
tin & proof 1hr
4. Bake in a preheated oven @ 180 C for 25mins
