200g almond blanched
2 tbsp coconut oil
2 tbsp honey
1 large egg
Berries + maple syrup or honey
If nd topping like below fotos, u nd 2 recipes
Nice not sweet.
Used 175° and baked for 30mins.
Fruit has got the texture. Cooked but cranberries still got that crunch.
Wow…the smell and taste of bamboo charcoal is really shiok!
Used cranberries instead. Made 2 recipes.
Added 150g wholemeal… added charcoal instead of milk powder…. sub water with pt whipping cream…1/2 tsp husk… used raw suga
Milk powder 8g
Raisins 140g …. i used cranberries
Trying to make paus.
Skin ok but the mouth tips kneading are not presentable.
Nx round must roll out the skin thin at the tips.
Nd to add more water as dough is vy vy tight.
Used dgh cycle in BM but nd 2 cycles.
Left bread to rise in BM…haha…almost overflow… but still ok.
Divide into 2 rolls. Roll n rest 15mins.
Use rolling pin to roll dgh n press out air.
Roll in a tight swissroll and put in pullman’s tin.
Let proof 1 hr but put hot water below pan when half way thru.
Egg wash n bake in oven with 200°C for 30mins.
Memo for nx try…
use gelatine in fresh cream.
After each roll, set in freezer 1st. To ensure the differentiation between the layers would be straight.
Best to make it 1 day earlier if not using gelatine.
1 layer normal….
1 layer choco
then apply mangoes n blackberries on top of the choco layer. Shd be easier to roll this way.
It shd also be more straightened.
Trying out “kitchentigress” recipe .
Dough = sticky…. vy thick batter
Vy soft after baked … vy light
Using Alex Goh recipe in Magic Bread but with a twist…
Used wholemeal flour instead of bread flour for the cooked dough. But needed more water
Omitted old dough n milk powder. Used fresh cream instead of milk powder.
Less liquid…abt 1/3 lesser… then slowly add bit by bit if needed to.
Added 1/2 tsp psyllium husk.
Added dark choco nibs.
Used high protein flour instead of bread flour.
Sugar i used only 25g.
Blue wordings are for the previous bread but not this.