You are here: Home / Baking / Overnight proofing – Milo swirl roll

Overnight proofing – Milo swirl roll

Recipe by:

Overnight proofing – Milo swirl roll

Ingredients

  • 1/3 cup room temperature water
  • 1 teaspoon instant yeast
  • 2 tablespoon brown sugar
  • 1 cup of bread flour ( scope 3 tablespoon out and replace with 2 tablespoon cake flour and 1 tablespoon whole meal flour)
  • 1/2 teaspoon salt
  • 2 tablespoon melt butter
  • 2 tablespoon milo powder
  • 1 teaspoon milo powder + 2 teaspoon water (for bread wash)

Steps

  1. image Pour 1/3 cup room temperature water into the mixing bowl, add in 1 teaspoon instant yeast, brown sugar and stirred well.
  2. image Add in sifted flour and 1/2 teaspoon of salt, used spatula gently combined the mixture into dough form. The dough will be a bit dry because butter not add in yet.
  3. image Start kneading by using electric kneading hook or by hand. Slowly knead in the butter bit by bit till the dough become shiny and pliable which takes about 10 mins kneading.
  4. image Move the dough into a big clean greased bowl or container, cover tight with cling wrap and put into fridge for about 12 hours.
  5. image Place the dough onto a clean dry kneading mat after overnight proofing.
  6. image Punch out the air by pressing the dough down and flatten the dough.
  7. image Spread in the milo powder evenly onto the flat dough.
  8. image Roll and cut into 9 portions.
  9. image Place into container and cover tight with cling wrap and let it proof for about 50-60 mins at a warm place.
  10. image Apply bread wash and bake for 13 mins at 200 degrees C. (Baking temperature and time will be different depending on the oven. You may adjust accordingly)

Recipes you may like:

yap lai fan - peanut butter cookiesPeanut Butter Cookies 2014-05-18-16-20-49_decoNutella Swirl Banana Muffins yap lai fan - marble cake rMarble Cake yap lai fan - hokkaido cakeJapanese Hokkaido Cake