Cookie Plait Topped with Dried Mango Dice
Dough: 600g@sweet dough Cookie batter: 40g@butter 40g@icing sugar 60g@egg 45g@flour Glaze: 1@beaten egg (for brushing) a handful@dried mango dice (garnish) Preferment starter: 300g@cake flour 1g@yeast 180g@water 6g@salt Sweet Dough: 500g@bread flour 80g@sugar 8g@yeast 5g@flour improver (bread additive) 150g@warm water 100g@milk 50g@unsweetened cream 20g@milk powder 10g@condensed milk 1@egg (50g approx.) 100g@preferment 50g@butter (add later)
Sweet Dough: dissolve yeast and 5g sugar in water. Put everything, except butter, in a bowl. Add yeast mixture and blend well. On a counter, knead it to soft, smooth dough until texture is elastic and it doesn't stick to hands. Add butter. Knead crumbled dough to glossy, smooth, non-sticky dough again. Now it is ready for bulk fermentation if you are able to stretch it out to a thin "membrane". Place in a bowl brushed with melted butter. Seal. Ready to ferment. Preferment starter: combine everything. Seal. Place in a 4-6°C refrigerator. Ferment for 12 hours.Ready to use. Combine: combine cookie batter ingredients. Blend until smooth. Divide fermented sweet dough in 10 equal portions, 60g each. Divide each portion in 3 little lumps evenly. Braid to 3-strand plaits. Place in paper moulds. Proof for 45 mins. Pipe cookie batter on plaits. Sprinkle with dried mango dice. Place in a preheated 200°C oven. Bake for about 10 mins. Remove from the oven.
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