Recipe medium gluten flour 300 gram stiff sourdough starter 60 gram（at about 4C temperature) fresh milk 138gram caster sugar 33 gram instant yeast 3 gram butter at room temp.4.5gram salt 1.5gram method Stir the caster sugar and fresh milk thoroughly, pour it into a bowl of flour and stiff sourdough starter, add 3 grams of dry yeast, 4.5 grams of cream, and divide the dough into 1 piece of 235 grams. There are two equal parts. One part for dyeing, one for the original color, respectively, roll and fold 3 times 3 times, and roll out into a uniform bright dough sheet, roll up the dough sheet into long strips, divide each 45 grams into 1 piece. Dye with matcha powder, turmeric powder, cocoa powder, red yeast rice powder, etc., and choose your favorite toning powder. Press the dough gently with the palm, roll it out slightly, overlap the two-color dough sheet, roll it out to a length of about 20 cm, push the palm forward and roll it into a horizontal strip. Press the rolling pin lightly, fold it in half, leaving 1.5 cm at the front end and cut it with a knife to open the dough. put two slices of cheese, lined up on the side with no pattern, rolled up. the fermentation time is about 20-30 minutes. Steam the steamer on high heat for 15 minutes
Здравствуйте,всё так красиво,оригинально и наверное вкусно,спасибо за ваши работы,шедевры.Я восхищаюсь вами,но пожалуйста,можно рецепты,чтоб выходили на русском языке.Счастье и здоровья вам и много подписчиков.
byt kc plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
Levain recipe Strong flour 125g Water 75g Instant yeast ¼ teaspoon Salt ¼ teaspoon 1.Mix all the ingredients well. 2.rub it for about 6-7 minutes till the dough is shiny. 3.put the dough in a bowl and wrap it with the plastic wrap. Ferment it in room temperature for 4 hours or leave it in fridge overnight.
Kevin Djap Here is my translation (unofficial) plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
Levain recipe Strong flour 125g Water 75g Instant yeast ¼ teaspoon Salt ¼ teaspoon 1.Mix all the ingredients well. 2.rub it for about 6-7 minutes till the dough is shiny. 3.put the dough in a bowl and wrap it with the plastic wrap. Ferment it in room temperature for 4 hours or leave it in fridge overnight.
Lily Kow Here is my translation. plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
Levain recipe Strong flour 125g Water 75g Instant yeast ¼ teaspoon Salt ¼ teaspoon 1.Mix all the ingredients well. 2.rub it for about 6-7 minutes till the dough is shiny. 3.put the dough in a bowl and wrap it with the plastic wrap. Ferment it in room temperature for 4 hours or leave it in fridge overnight.
300 gm normal flour, 60 gm low temperature old dough, 138 gm milk, 33 gm sugar, 3 gm dried yeast or 6 gm fresh yeast, 4.5 gm butter, 1.5 gm salt. Hope you can try it. The old dough was a piece of dough that you kept from your previous bread dough.
Dapur OliviaRu Here is my translation (unofficial) plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
jaber bahija Here is my translation (unofficial) plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
Emilia Saavedra Here is my translation (unofficial) plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
Here is my translation (unofficial) plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
Danielle Hutchinson Here is my translation (unofficial) plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
Atomy Eva Here is my translation (unofficial) plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
sinem sarıçiçek Here is my translation (unofficial) plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
Levain recipe Strong flour 125g Water 75g Instant yeast ¼ teaspoon Salt ¼ teaspoon 1.Mix all the ingredients well. 2.rub it for about 6-7 minutes till the dough is shiny. 3.put the dough in a bowl and wrap it with the plastic wrap. Ferment it in room temperature for 4 hours or leave it in fridge overnight.
Hector Roman Here is my translation (unofficial) plain flour 300g levain 60g milk 138g fine sugar 33g instant yeast 3g/fresh yeast 6g butter 4.5g salt 1.5g few slices of cheese 1.Mix the ingredients. 2.Seperate the dough equally, and add in food coloring. Roll the dough flat and fold it.(repeat it three times and it will get even and shiny.) 3.seperate each dough(colored and uncolored) into 45g each. 4.take two different-colored doughs(45g each).put them together and roll it flat.(about 20cm) 5.roll it up and press it gentally with a rolling pin.Fold it from left to right. 6.cut the dough but save 1.5cm.Spread it open and roll it flat. 7.put the cheese slices on it and roll it up. Leave it ferment for 20-30min. 8.steam it for about 15min.
Hector Roman Levain recipe Strong flour 125g Water 75g Instant yeast ¼ teaspoon Salt ¼ teaspoon 1.Mix all the ingredients well. 2.rub it for about 6-7 minutes till the dough is shiny. 3.put the dough in a bowl and wrap it with the plastic wrap. Ferment it in room temperature for 4 hours or leave it in fridge overnight.
