Jom try roti charcoal....tentu ada yg pernah makan roti ni kann..;)
only replace the 20g of flour with bamboo charcoal powder
Here's the recipe for anyone who is up for the black beauty!
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Basic Sweet Bread dough
Recipe from Alex Goh "Magic Bread"
A
100g bread flour
70g boiling water
B
300g bread flour
80g plain flour
20g bamboo charcoal powder
80g sugar
6g salt
20g milk powder
9g instant yeast (I used 25g fresh yeast)
C
175g cold water
60g cold egg
D
60g butter
Add boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep it into fridge for at least 12 hrs. Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead till well-blended. Add in D and knead to form elastic doughLet it proof for 40mins. (Just make sure the dough double in size, no matter how long it takes.)Divide the dough into required weight and mould it round. Rest it for 10mins and ready to use.
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only replace the 20g of flour with bamboo charcoal powder
Here's the recipe for anyone who is up for the black beauty!
... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Basic Sweet Bread dough
Recipe from Alex Goh "Magic Bread"
A
100g bread flour
70g boiling water
B
300g bread flour
80g plain flour
20g bamboo charcoal powder
80g sugar
6g salt
20g milk powder
9g instant yeast (I used 25g fresh yeast)
C
175g cold water
60g cold egg
D
60g butter
Add boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep it into fridge for at least 12 hrs. Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead till well-blended. Add in D and knead to form elastic doughLet it proof for 40mins. (Just make sure the dough double in size, no matter how long it takes.)Divide the dough into required weight and mould it round. Rest it for 10mins and ready to use.
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