Wool Roll Bread (using butterfly pea)

Wool Roll Bread (butterfly pea flowers)
A) using sourdough starter :

250g. Bread flour
30g. Whole wheat flour
125g Milk (blue pea flowers tea - soaked 12g butterfly pea flowers in hot milk & filtered & cool)
42g. Whipping cream
140g Sourdough starter/discard still quite active
4g. Salt
30g. Sugar
30g. Unsalted butter
(Optional: 1g-2g instant dry yeast if the discard is weak/old)

B) using instant dry yeast
350g. Bread flour
195g. Milk (12g butterfly pea flowers - soak in hot milk & filtered & cool)
42g. Whipping cream
3g-4g. Instant dry yeast
4g. Salt
30g. Sugar
30g. Unsalted butter

Method :
In a stand mixer bowl, combine all ingredients (except butter) & mix until no dry flour with a spatula

With hook attachment, knead until all comes together

Add butter & knead until achieve windowpane

Form into a ball, cover & rest in a lightly greased bowl for 1 - 1.5 hrs

*** if using instant dry yeast - 45 mins

Deflate & divide into 3 equal portions. Form balls & rest 15 mins

Use a rolling pin to flatten & roll & shape as shown in the video

Place into a round pan size 23cm diameter lined with baking paper

Cover & proof until double size. Do finger poke test (2.3 - 3 hrs)

*** if using instant dry yeast - 60 mins . Do finger poke test to confirm that it is fully proof
Egg wash before & after sprinkle the seeds

Bake in preheated oven at 180°c for 30 mins (no fan mode )

After baking, remove the bread from the pan & cool on the wire rack.

卷面包（蝶豆花）
A) 使用野生酵母：

250克。面粉
30克。全麦面粉
125g 牛奶（蓝豌豆花茶 - 将 12g 蝴蝶豌豆花浸泡在热牛奶中过滤并冷却）
42克。鲜奶油
140g 野生酵母
4克。盐
30克。糖
30克。无盐黄油
（可选：1g-2g 即食干酵母，如果野生酵母较弱/旧）

B) 使用速溶干酵母
350克。面粉
195克。牛奶（12克蝶豆花-浸泡在热牛奶中过滤冷却）
42克。鲜奶油
3g-4g。速溶干酵母
4克。盐
30克。糖
30克。无盐黄油

方法 ：
在立式搅拌碗中，混合所有成分（黄油除外）并用抹刀搅拌至没有干面粉

带钩子，揉到一起

加入黄油并揉至达到窗玻璃

揉成一个球，盖上盖子，放在抹了少许油的碗中静置 1 - 1.5 小时

*** 如果使用速溶干酵母 - 45 分钟

放气并分成3等份。形成球并休息15分钟

如视频所示，使用擀面杖压平、滚动和塑造形状

放入一个直径23cm的圆盘，内衬烘焙纸

覆盖和证明直到双倍尺寸。做手指戳测试（2.3 - 3 小时）

*** 如果使用速溶干酵母 - 60 分钟。做手指戳测试以确认它是完全证明的
撒种子前后洗蛋

烤箱预热180度，烤30分钟（无风扇）

烘烤后，将面包从烤盘中取出，放在金属架上冷却。