Tiger Bread
Ingredients:
220g Blue Jacket Bread Flour
15g pumpkin powder + 1g tumeric powder
1 Tbsp cocoa powder
1 Tbsp fine sugar
1 tsp instant yeast
1/4 tsp salt
15g olive oil
130g water
Method:
1. Put all ingredients (except cocoa powder) into mixer & knead till the dough is soft & elastic. Proof for 1hr.
2. De-gas the dough. Remove 1/3 dough & knead in cocoa powder. Rest both dough for 1hr.
3. De-gas the dough & divide into 6 portions each. Round the dough & rest for 10mins. Roll out one piece of pumpkin dough into a rectangle. Roll out one piece of the chocolate dough & placed on top of the pumpkin dough. Repeat till dough are all used up (there will be 2 chocolate dough in one of the pumpkin dough). Cut the dough into 4 parts, then divide the 4th dough into half (for the ears). Arrange the dough into the mold. Proof for 40mins
4. Baked in a preheated oven @ 180C for 30mins.
