Hari ni meroti lagi. Tapi kali ni my BM tolong ulikan.... Resepi kali ni saya kidnap dari http://veronteokitchen.blogspot.com/2013/08/watermelon-look-alike-raisin-bread.html. Teruja tengok roti tembikai yg tak rasa tembikai tu.Kejadiaan roti saya takde la lawa sangat tapi rasa....sodap jerr....kuar jer oven macam biasa....separuh kena ngap.
http://www.youtube.com/watch?v=diUDQmlOQfI
Ingredients:
320 g bread flour
1 medium egg (about 50 g)
3/4 teaspoon instant dry yeast
50g unsalted butter (room temperature)
1/2 teaspoon salt
20 g fine sugar (I used 30 g)
160 c.c. milk
3/4 cup raisins
green food colouring
red food colouring
Method:
1) Place all the ingredients into a mixing bowl,except butter and raisins. Beat until a dough is formed.
Add in butter to beat till an elastic and smooth dough is formed.
2) Divide dough into 3 portions, 1/2 for red (about 300g), 1/4 (about 150 g) for green and the other
1/4 (about 150 g) is original (no add colour).
3) Add red food colour to the largest portion of dough and knead until combined, add in 3/4 cup pf raisins until raisins are incorporated into the dough. Place in a lightly oil container, cover with plastic wrap and place in a warm spot to rise until doubled in size (about 45 - 60 minutes).
4) Add green colour to one the 1/2 portion of dough. Cover with plastic wrap and leave to rise until doubled in size, The remaining half portion do not need to add colour, also cover with wrap and leave to rise until doubled in size.
5) Once the dough have doubled in size, place the red dough on the table lightly dusted with flour. Punch down to remove air bubbles and roll into a log shape. The length of the red log should be the length of the bottom of the bread pan.
6) Roll out the white dough with a rolling pin until large enough to completely cover the red log. Brush some milk on the white dough and then wrap the white piece around the red log. Make sure the red is covered and pinch the seams firmly to seal .
7) Roll out the green piece of dough until large enough to cover the white log shape. Brush with some milk and wrap completely around the white log, pinch the seams firmly to seal. Place the log into a greased loaf pan ( I used 5" x 9" x 3"ht). Cover with plastic wrap and leave to proof for 60 minutes or doubled in size.
8) Bake in a preheated oven at 170 degree C for 35 - 38 minutes.
9) Remove from oven and demould immediately, let it cool on the rack.
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