Friday, June 3, 2011
It's one of Alex Goh's recipe,I like his recipe because it's easy to make and well instructed.
I'm submitting this entry to Aspiring Bakers # Bread Seduction (June2011) hosted by The Sweetylicious
Here's the recipe that I adapted and modefied a bit:
280 gm bread flour
120 gm plain flour
55 gm sugar
1 tsp salt
1 1/2 tbsps milk powder
4 tsps instant yeast
190 ml cold water
40 gm butter
200 gm croissant margerine
2 tbsps instant custard
5 tbsps water
Mix (A) till well blended.
Add (B) and knead to form a dough.
Add(C) and to form a smooth dough.
Roll it into a rectangular shape,wrap the dough with clear film and freezed it for 1 hour.
Wrap (D) with plastic sheet and roll it out.
Roll the dough into square, and wrap up croissant margerine.
Give the dough a bit hit, then roll into rectangular,fold into 3 layer two times ,then wrap it with cling film and put it in fridge for 20 minutes.
Take the dough out and repeat the folding step once,and wrap it with cling film, and put it in fridge for another 30 minutes.I always leave it in freezer overnight.
Mean time, mix the instant custard with water,stir it until become a smooth paste.
Take it out from fridge and divide it into 2 portions.
Roll them out thinly about 2-3 mm.
Spread some instant custard and sprinkle some raisins.
Rool up the dough, like a swiss roll.
Using sharp knife,cut it about 2.5cm height.
Put these dough portions on to lined baking tray,lightlt press them flat,then put half cherries in the centre of each.Let it prove for 45 minutes.
Brush with egg wash and bake at 180 C for 13-15 minutes.Serve.