Using the TZ method again, the bread dough is allowed to proof to double its original size.
Then they are shaped and left it to proof a further 10mins.
After that, I added red bean paste, Nutella and some peanut butter on some of the dough. And let it proof for another one hour.
After one hour, they are brushed with egg and ready to be baked.
These are the breads I baked. The extra huge round one is the Nutella bread.
Recipe is extracted from Angie's Nutella Bread / 汤种榛果巧克力酱面包.
Note: My breads didn't turn out as nice as her. Skills are not up to mark yet! :p
Tigernut Flour: Uses, Baking Tips, and Substitutes
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Made from tiger nuts, which are actually not a nut but a tuber, tigernut
flour has a nutty flavor and texture that can be used in a variety of
recipes, f...
1 hour ago
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