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| Oven-spring.. It never fails to mesmerise me ... all the time!♡ |
(with cooked chinese pearl barley)
Fit one 450g Pullman's Loaf tin
Ingredients:
240g Bread flour
40g Wholemeal flour
20g Spelt Flour
15g Milk Powder
35g Caster Sugar
3g Salt
30g cooked chinese pearl barley ☆
50g egg whites *
30g Fresh Milk
100g water
180g Levain (1:1)
30g unsalted butter
Method
1. Knead dough till window pane stage.
2. 1st proofing - till double in size.
3. Punch and divide into 3 equal size. Cover and 1st bench rest: 15-30 mins
4. Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15-30 mins
5. Flatten and roll into swiss roll style and put into a Pullman's tin.
6. Cover with a damp cloth and final proofing in a warm place till 90% full.
7. Bake in a preheated oven between 190 deg C for ~40 minutes.
Note:
☆ The cooked chinese pearl barley was leftovers from my previous day barley water. You may simply omit it😊.
* The egg whites was leftovers from making "Coconut Egg Jam/kaya". You may replace it with water/fresh milk.
♡ You may have to adjust your hydration as different flours may need more or less water. Happy baking!
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| Delicious with thick slab of homemade Kaya ♡ |
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