Poppy Seed Soy Milk Loaf
Ingredients A:
High Protein Flour 高筋面粉 300 gm
Fine Granulate Sugar 幼糖 45 gm
Sea Salt 海盐 1 1/2 tsp
Instant Yeast 即溶发‘肖’母 11 gm
Shortening 白油 20 gm
Olive Spread 橄榄牛油 10 gm (Substitute Margarine)
Ingredients B:
Poppy Seed 罂粟籽 25 gm
Cold Soy Milk 豆奶 175 gm
Tools:
1 Loaf Tin 面包模 (Greased) ( 4 X 8 X 4 )
Methods:
1. Mix A well then add in B. Rest for 30 mins.
2. Divide the dough into 2 parts (1 part = 285 gm) . Rest for 10 mins.
3. Use hand flatten the dough and roll up. Place 2 dough in the Loaf Tin.
4. Rest under the sun or any hot place (cover with cling film) for 40 - 60 mins.
It will become double the size.
5. Bake at 185°C in the middle of oven for 20 - 25 mins or till it turn golden brown.
做法：
1. 将材料 A 搅匀 后加入 材料 B. 揉面团至弹性。让面团休息 30分钟.
2. 把面团分成两份 （一份大概 285 gm). 揉圆后放置 10分钟.
3. 把面团压扁后后卷起，把2个面团放入面包模.
4. 用保鲜纸包然后放在太阳底下/热的地方 40 - 60 分钟 直到它变两倍大.
5. 放入 Oven 中层， 以 185°C 烘 20 - 25 分钟 或 金黄色即可...
凉后才切哦..
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