Ingredients:
300 gr bread flour
30 gr sugar
5 gr yeast
5 gr bread improver - soft
130 gr water infused with Chamomile tea*
60 gr milk
60 gr candied citrus peel*
30 gr butter
3 gr salt
How to:
1 day before you make the bread:
1. Boil 180gr water and infuse it with 2 bags of Chamomile tea for 15 minutes. I use Lipton tea coz it's cheap but gives out strong aroma and flavor. Chill the infused water in the fridge. You need it to be cold to make the bread.
2. Make the candied citrus peel. to make 60gr, 1 orange and 1 lemon peel should do the job. Do include the white parts to give more bites. Weigh the peel that you manage to get and the sugar you use should be 3/4 of the peel weight and the juice plus water should weigh about 1/4 of the peel weight . On the sauce pan, boil all of them until water all vaporated. Strain them, let it cool in the container. There's no need to put it in the fridge coz you're going to use them tomorrow anyway.
On the D-day:
1. On a clean table, pour in all the dry ingredients except salt, make a well (make sure the wall is high enough that the water won't go all over the place, it'll be messy). Pour in all the liquid into the well and work from the inside to blend in. Keep on kneading until the dough doesn't stick on your finger.
2. Add on butter, keep on kneading. The dough will start to get greasy and sticky, but it'll soon be smooth and not sticky. By this time the dough should be slightly warm. Then add on salt, and keep on kneading. By now you're already kneading the dough for about 15 minutes. If your kitchen is hot (like mine), the dough will be done faster. To tell that the dough is OK for you to add the citrus peel is when you take piece of it and try to tear it, you'll see a membrane form (it'll be not as thin as if you do the dough w/ machine, but this is home-made and the quantity is too small for machine, and I still love my cheap mixer, to break it for making bread is so not worth it).
3. Add on citrus peel. Knead it to make the peel spread evenly across the dough. You'll feel that the dough become sticky again, but keep on kneading, it'll turn back to its not so sticky stage in no time. Once done, cover the dough w/ cling wrap and let it rest for 15 minutes.
4. Divide the dough to 60gr each (you should get about 10-11 pieces). Round them into balls and cover them w/ cling wrap again and rest for another 15 minutes.
5. Place the balls into the baking sheet and prove it for about 1 hour. To make your own prover, what you need is a tuppleware big enough to put in your baking sheet (that's why i always make the chain bread coz my portable oven only can accomodate that 9' square pan). Place a bowl of boiling water next to your baking sheet, close the lid tightly and leave it for 1 hour.
6. Pre-heat your oven to 200C.
7. Take out the baking sheet, egg wash the bread with milk (not egg) and sprinkle some of the citrus peel. Bake for 12-15 minutes.
Tips:
1. Don't throw away the tea bags! Chil the teabag in the fridge, and use it for eye mask. It's super relaxing and after a quick nap of 30 min, I can see my eyebags not so black hahaha...
2. This only apply for those who live in hot place like SG. Put your bread in the fridge. Whenever you want to eat it, just take 1 piece and heat it for 10 secs in microwave, you'll get a freshly baked bread for feast :).
300 gr bread flour
30 gr sugar
5 gr yeast
5 gr bread improver - soft
130 gr water infused with Chamomile tea*
60 gr milk
60 gr candied citrus peel*
30 gr butter
3 gr salt
How to:
1 day before you make the bread:
1. Boil 180gr water and infuse it with 2 bags of Chamomile tea for 15 minutes. I use Lipton tea coz it's cheap but gives out strong aroma and flavor. Chill the infused water in the fridge. You need it to be cold to make the bread.
2. Make the candied citrus peel. to make 60gr, 1 orange and 1 lemon peel should do the job. Do include the white parts to give more bites. Weigh the peel that you manage to get and the sugar you use should be 3/4 of the peel weight and the juice plus water should weigh about 1/4 of the peel weight . On the sauce pan, boil all of them until water all vaporated. Strain them, let it cool in the container. There's no need to put it in the fridge coz you're going to use them tomorrow anyway.
On the D-day:
1. On a clean table, pour in all the dry ingredients except salt, make a well (make sure the wall is high enough that the water won't go all over the place, it'll be messy). Pour in all the liquid into the well and work from the inside to blend in. Keep on kneading until the dough doesn't stick on your finger.
2. Add on butter, keep on kneading. The dough will start to get greasy and sticky, but it'll soon be smooth and not sticky. By this time the dough should be slightly warm. Then add on salt, and keep on kneading. By now you're already kneading the dough for about 15 minutes. If your kitchen is hot (like mine), the dough will be done faster. To tell that the dough is OK for you to add the citrus peel is when you take piece of it and try to tear it, you'll see a membrane form (it'll be not as thin as if you do the dough w/ machine, but this is home-made and the quantity is too small for machine, and I still love my cheap mixer, to break it for making bread is so not worth it).
3. Add on citrus peel. Knead it to make the peel spread evenly across the dough. You'll feel that the dough become sticky again, but keep on kneading, it'll turn back to its not so sticky stage in no time. Once done, cover the dough w/ cling wrap and let it rest for 15 minutes.
4. Divide the dough to 60gr each (you should get about 10-11 pieces). Round them into balls and cover them w/ cling wrap again and rest for another 15 minutes.
5. Place the balls into the baking sheet and prove it for about 1 hour. To make your own prover, what you need is a tuppleware big enough to put in your baking sheet (that's why i always make the chain bread coz my portable oven only can accomodate that 9' square pan). Place a bowl of boiling water next to your baking sheet, close the lid tightly and leave it for 1 hour.
6. Pre-heat your oven to 200C.
7. Take out the baking sheet, egg wash the bread with milk (not egg) and sprinkle some of the citrus peel. Bake for 12-15 minutes.
Tips:
1. Don't throw away the tea bags! Chil the teabag in the fridge, and use it for eye mask. It's super relaxing and after a quick nap of 30 min, I can see my eyebags not so black hahaha...
2. This only apply for those who live in hot place like SG. Put your bread in the fridge. Whenever you want to eat it, just take 1 piece and heat it for 10 secs in microwave, you'll get a freshly baked bread for feast :).
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