IMG_7775since i last incorporated kaya into my huat kuey, i’d been wondering how else i can play with kaya
自前阵子在发糕加入了咖椰酱,那念念不忘的香味儿留在脑海里。。所以一直思考还可用这咖椰酱做啥好吃的
乂❤‿❤乂

Ingredients

300g high protein flour
64g kaya
3g instant dry yeast
2g salt
100g coconut milk *please note this is NOT the coconut milk for baking, but the one for drinking 
62.5g water
30g butter

食材 (可做两条 450克吐司)

高筋面粉 300克
咖椰酱 64克
酵母 3克
盐 2克
椰奶饮料 100克 *注意:这并非用于烘焙用途的椰奶,而是饮料 (类似豆奶)
水 62.5克
黄油 30克

Directions/做法

IMG_7773– prepare dough by mixing all ingredients (except butter) together. knead till you get a dough
除了黄油外的所有原料混合均匀,搅拌至面团表面光滑能拉出粗膜

– knead in butter, incorporate well and knead till you achieve window pane
加入黄油揉入面团中,搅拌面团至面团柔软,能拉出一层透明的薄膜

– place dough into a deep mixer bowl and allow to rise till double in size
将面团滚圆放入深盆,发酵至二倍大

– punch dough down to remove air bubbles and divide into 2 equal portions
发酵好的面团取出排气,平均切割两份

– cover with cling wrap and rest for 15 mins
将面团滚圆盖上保鲜膜放好松弛15分钟

– roll each portion of dough into an olive shape and swiss roll up. rest for 15 mins again
将面团擀开成椭圆形,卷起,继续松弛15分钟

– roll dough out and swiss roll once again. place both portions of dough into loaf pan
将面团擀开成椭圆形卷起,放入吐司烤盘

– allow to rise again till it reaches 80% of the height of loaf pan
发酵面团至吐司模八分满

– bake in preheated oven of 180 degrees C for 30 mins
送入预热至180度烤30分钟

Personal notes/温馨小贴士:

IMG_7772– there is a very very mild kaya taste in the toast itself. i will add more kaya (and reduce water) in the future. probably add a teaspoon of homemade pandan extract as well. however, the smell was incredible and the toast is incredibly soft
烘焙后的吐司带着微微的咖椰酱香味儿。下次会加多点kaya,水量减少,可能再加入一小匙自制斑斓香精。可烘焙这吐司时,整个屋子充满了kaya 芳香!吐司也非常软

IMG_7776simple toast, simple breakfast
简易吐司、简易早餐
꒰♡ˊ͈ ु꒳ ूˋ͈꒱.⑅*♡

 

Pollution index: 16 (excellent)

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