Beetroot Loaf 甜菜根双色吐司

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This bread loaf uses straight dough method. And took me almost an hour to hand knead, another 2 hrs to proof.  The main ingredient is beetroot , which Zann doesn’t like. So adding beetroot is a  good way to encourage kids to eat, I think.

 

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Recipe (adapted from 原味 — Carol 100道无添加纯天然手感面包 pg 224) 

Use pullman tin (20cmx10cmx10cm)

Ingredient A (beet root dough)
beet root 40g
cold water 80ml
bread flour 140g
cake flour 10g
milk powder 10g
instant dry yeast 1/4 tsp
sugar 15g
salt 1/8 tsp
unsalted butter 15g

Method

Add beet root (cut into cubes) into 80ml water and blend into juice. Add all ingredients except butter and beetroot juice. Slowly pour the beetroot juice into the dry mixture until dough is formed. (do not have to use all) Knead the dough until it becomes non sticky. Rub in butter and continue to knead until elastic. (Took me 30mins by hand knead). Set aside the dough into slightly greased bowl and leave it in warm place  and proof for 60mins or until the dough becomes double in size.

Ingredient B (plain dough)
bread flour 140g
cake flour 10g
milk powder 10g
instant dry yeast 1/4 tsp
sugar 15g
salt 1/8 tsp
unsalted butter 15g
egg 1
cold water 50ml

Method is the same as above (mixing ingredient A)

When both dough have increased in double size. Punch out the air and set aside for 15mins. Spread some bread flour onto the work surface to prevent stickiness. Roll out the plain dough into square shape (40cm x 30cm). Roll out the beet root dough (the same size as the plain dough) and place on top. Roll both dough like rolling swiss roll. Cut three strips (leaving 3cm at the top uncut), and start to tie the three strips into a braid dough. Fold in both ends underneath when place inside the tin. Set aside in a warm place to proof for 60mins or until the dough becomes double in size. Bake in preheated oven of 170 degree C for 38mins or till golden brown, remove bread from tin immediately once done and cool completely on a cooling rack before slicing.

Note: I don’t have a bread knife, hence I didn’t slice it evenly.

This post is linked to Cook-Your-Books #16 hosted by Joyce of Kitchen Flavours.
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