RE RER SOO = 90g caster sugar RR SO 5g salt BBS WR TO Se Ingredient B: mixed together a8. 5. B= sos Bg instant yeost BD 2 275g woter ingredient C- SOg whole esos Ingredient D_ 40g butter Imeited ct room tempercture) a 2 SEES 2 eS CO) ieee SS sm Basic Sweet Bread Dough Ingredient A: aA 500g high protein four 10g milk Dowcder WE STS SS me cOR (BESSA cE hAethnod: PAIR A) GAB RE_T. mA iS) Bee CC) memes ore Combine ingredient (A) in co miner very Eiety AGd in ingrecsent (6) anc ingrecient (C). Kanon low spees ond bect for three manutes ~~ = é => = = = = = = z z z z = 428. Bt—PS2BS-CRF BestSeSes. ene eee ete Next. turn tc high speed ond beat for tour MENUIES. Adc in ingrecient (D). Reguicte to ia~ = speed Best for tou minutes. Toke a smct piece = of dougn to Go a stretch test. Gough can Be = Stretches into Oo thin loyer ~ifho«t tearing. the a dovgn 6 wei devetoped. Dowgnh that breaks: ~# indicate t needs c further mixing.4} ah @ A New Wave by Chef Johnson Liew (Tet 012-340 3278) photography by Richard Er Ingredient: (make 14 pieces) 1 quantity basic sweet bread dough “ ecipe on page 71) For filing: | 210g marbled chocolate 8, TH 14 2) BOM 1H (B71 Ha) 8B: KIARA 210% (IPR 15H) ES: 1, ees am HER FFARR 40 98S BRAT 70 SIRE, Leave dough on a clean tabletop. Cover with apiece of cloth to proof for 40 minutes. Scale at 70 grams ond roll them into rounds. SU) REFER. BAT BRAC, HH 10 3h, MIRNA, STUER, RE ‘NTSB, EER NASM Fz SO aR REAR, Flatten no.(1). wap in @ portion of filing. Seal ‘edges. rest them for 10 minutes. Roll with a rolling pin to longish shape. Roll up from the horizontal way into a long strip. Score the surface with a small knife. Arrange ono reased baking thay and proof for 50 minutes until doubled in size. S(2) SRAM ERA, MEK AR RAR FRLL 190°C #20 eR, HULA. Glaze no,{2 and scatter some topping on surface. Boke in o preheated oven at 190°C for 2 minutes. Cool well. fa. Y3K Recipes - Issue 39. (November - December 2007)puffed bread 350g (1202) plain flour 2 tablespoons caster sugar 1 egg, lightly beaten 225ml (8fl oz) cold water 6 tablespoons vegetable oil (you may not need all of this) 1 To make the dough, combine the flour and sugar the centre, break in the egg and pour in the water together with your fingers and knead to a smo: 2 Divide the dough into 10 balls. Using a rol should be thin a: make a round pancake ~ this holding together when lifted frorn the lightly floured board 3 Heat a griddle or frying pan, add enough oil to grease the surt when this is sizzling hot, fry the pancakes until crisp turning once. The Roti will puff up as they cook, crea with dark brown patches. Serve on their own accompaniment to curry; or as a dessert, dipped