無糖無油燕麥吐司 (水合折疊法)
(recipe adapted modify from carol)
Ingredients:
Blue pea dough
150g Blue Jacket Baguette Flour
15g old fashioned oats
1/4 tsp salt
1/2 tsp instant yeast
125g blue pea water
Matcha dough
150g Blue Jacket Baguette Flour
1 tsp matcha powder
15g old fashioned oats
1/4 tsp salt
1/2 tsp instant yeast
125g water
Method:
1. Put all blue pea dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for matcha dough.2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs). Do the same for both dough.
3. Remove both dough onto a slightly floured table top. Roll out both dough into rectangle. Placed blue pea dough on top of matcha dough & roll up like a swiss roll. Proof for 1hr.
4. Bake in a preheated oven @ 170C for 40mins.
