Zebra Bread
Material A
- 250 gr high protein flour
- 50 gr medium protein flour
- 15 gr milk powder
- 20 gr sugar
- 4 gr instant yeast
- 1 btr Egg (50gr)
- 70 gr cold UHT milk (sy, 135 gr)
- 64 gr cold water (sy, skip)
Material B
- 30 gr Butter
- 4 g Salt
Material C
- 7 Gr Cocoa Powder (Sy, 1 Tbsp African Black Choco) Dissolve in a little hot water, stir until it forms a paste
How to make
- 1. Mix all ingredients A, knead until 3/4 smooth. Add ingredient B, knead again until elastic
- 2. Total dough 569 gr. Divide the dough into 2 equal parts. One part add ingredient C, knead until evenly distributed. Rest the dough for 45 minutes in a closed container until it expands
- 3. Deflate the white dough, knead briefly to remove the gas in it. Divide the dough into 10 parts, round it and rest for 10 minutes until the dough really relaxes, so that it doesn't stick together when you roll it. Do the same for the black dough.
- 4. Take 1 white dough, roll it thin lengthwise (the length is the same as the length of the pan). Take 1 black dough, roll it thin lengthwise equal to the white dough, then stack it on top of the white dough. Keep doing it until the dough runs out, alternately white & black dough
- 5. Arrange the dough in a cylindrical pan that has been smeared with white butter/margarine & sprinkled with a little flour. Close the pan. Profing until it expands.
- 6. Preheat the oven for 10 minutes before baking at a temperature of 180-190 * C on top and bottom. Bake the bread for 35 minutes / until cooked (adjust the temperature of each oven)
- Lift & remove from pan. Once cool, cut into pieces.
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