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| Good recipe indeed |
Recipe from here
Ingredient (A)
Bread flour 500g
Castor sugar 70g
Salt 1/2 teaspoon
Plain yogurt 160g
Instant dry yeast 6g
Lukewarm water 160g
Ingredient (B)
Unsalted butter 40g
Ingredient(C)
Po Luo skin
Unsalted butter 80g
Castor sugar 60g
Whole egg 30g
Cake flour 110g
Milk powder 20g
1 whole egg (beaten) for egg wash
Method (slight alteration, I used hand kneading instead of mixer)
1. Whisk and well dissolved the yeast with 3 tablespoons of your lukewarm water. It should become frothy in a short moment. It is ready to be used.
2. Pour all ingredients in the flour and mix everything into a rough dough, add in unsalted butter, do a quick knead. Cover and leave for 10 minutes. Gentle knead, fold and stretch for 10 seconds. Cover and leave for 10 minutes. Do twice more for the 10 minute interval. Cover and let it rise for 80 minutes.
3. Meanwhile, prepare your Bo Luo skin:
Whisk in softened butter with castor sugar until light and creamy. Add in whole egg and continue to whisk until it is well mixed. Next, add in cake flour and milk powder. Use rubber spatula to fold until everything is well combined and the paste looked silky smooth. Shape the Bo Luo skin to the size of your loaf pan, wrap with cling wrap and store in fridge to set, for 20 minutes.
4. Once the dough is well-risen, divide into 3 portions, each roll into ball shape, cover and let rest for 15 minutes. Shape ( braiding) and lay dough in the loaf pan, gently press down to flatten the dough. Cover and let it rise second time for about 60 minutes.
5. Lay the Bu Luo skin on top of the dough, egg wash.
6. I bake in pre-heated oven 180C for 30 minutes, or until it turns golden brown (every oven varies).
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