百香果布丁狗刈包
Ingredients:
150-160g Blue
Jacket plain flour
30g
passionfruit powder
80g water
1/2 tsp
instant yeast
10g fine
sugar
1g oil
.
Cocoa
powder
.
Method:
1. Knead
ingredients together till dough is formed. Rest for 10mins then knead till
smooth. Remove 8g dough & add in cocoa powder. Knead till combined. Set
aside & proof for 20mins
2. Degas
the dough. Divide main dough into 4 portions & remove 4g from each dough
(2g for each ears) shape them round. Rest for 10mins
3. Roll
out each dough into oval shape. Brush some oil & fold it into half. Roll
& shape the ears. Use cocoa dough for the cap, eyes & nose. Dab a bit
of water to stick them onto the main dough. Let the buns proof until they are
airy & soft to touch
4. Steam
over medium high heat for 10mins
