Ingredient
270gm bread flour
30gm cake flour
1.5 tsp instant yeast
30gm milk powder
40gm sugar
9gm salt
1 egg
125gm milk
75gm whipping cream
1 tsp red yeast powder
1 tsp green tea powder
40gm raisins, chopped
Method
- Place all ingredient into bread machine mix under dough setting mode
- After done, take out from bread machine, knead out the air from the dough and cover with damp cloth, rest for 10-15mins
- Knead out air again and divide dough into 3 portions : 50% : 30% : 20%
- 40% knead red yeast powder + raisins,
- 50% knead green tea powder
- Leaving the 20% plain
- Cover with a damp cloth and proof for 60mins or until double in bulk
- Roll out the red yeast dough into a rectangular shape. Roll up like a swiss roll. Set aside.
- Roll out the white dough large enough to encase the red yeast dough.
- Place the rolled red yeast dough onto the middle of the white dough. Wrap up and seal the edge tightly. Set aside.
- Roll out the green tea dough into rectangle shape. Place step (10) onto the middle of the green tea dough and wrap up. Seal the edge tightly.
- Place the loaf, seam side down, into the loaf pan. Proof for 60mins until it fills up 90% of the pan. Place on the lid pan.
- Bake in preheated oven at 200 deg
- Bake in preheated oven at 180 deg cel for 55mins.
- Unmould and cool on wire rack completely before slicing.
