Chef Jackie Ang Po's Ensaimada Mallorca California Raisins and Chinese Ham
Автор: Chef Jackie Ang Po
Загружено: 2021-11-23
Просмотров: 1726
INGREDIENTS:
SPONGE:
2 2/3 cup all purpose flour
1/8 tsp instant yeast ( 1/8 tsp )
3/4 cup water from soaking California raisins
DOUGH:
1 1/3 cup All purpose flour
2 tsp instant yeast
1/4 cup butter
1 tsp salt
1/2 cup sugar
1/2 cup raisins, soaked, drained and pureed with 2 tbsp water
1/4 cup powdered milk
1 eggs
2 eggyolks
For brushing , filling ang topping
1/2 cup butter
1 cup California Raisins
sprinkling powdered sugar
1/2 cup Salted dried ham
1 Mix together ingredients of sponge dough. Refrigerate Overnight.
2 Add the rest of the dough ingredients to the sponge and mix until elastic.
3 Let rise for 1 hr until double
4 Brush table with butter ( 30 g ). Roll out to a rectangle ( 16 x 36). Brush with Butter (100 g), sprinkle with raisins and ham.
cut the dough into two - horizontally and roll each one into a rope.
5 Make it into a snail and let rise again until double
6 Bake at 325F for 20 mins.
7 Let cool and sift the powder sugar on top
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