Added a little red dragon fruit purée to the sweet milk bun recipe to create a pink swirling pattern to the sweet and soft bread. I was happy to see the red pigment stayed the same at the end of the baking process.
I recently learned that the tiny seeds of the red dragon fruit contain the omega-3 fatty acid which is beneficial to the heart health. Maybe I should try a whole bread loaf of red dragon fruit next round 😁
Bread weight: 450g
Bread dough
Ingredients
120g cold whole milk 冷全脂牛奶
20g condensed milk 炼乳
35g fine sugar 细糖
20g beaten egg 蛋液
1/4 tsp salt 盐
120g cold whole milk 冷全脂牛奶
20g condensed milk 炼乳
35g fine sugar 细糖
20g beaten egg 蛋液
1/4 tsp salt 盐
30g cold unsalted butter 冷无盐奶油
180g bread flour 高筋面粉
20g top/cake flour 低筋面粉
3/4 tsp instant dry yeast 即发干酵母
30g red dragon fruit
30g bread flour
Some flour for sprinkling on bread top
些许面粉撒做表面装饰
Direction
1. Rinse and mash red dragon fruit into paste.
Mix with bread flour, seal with cling wrap, and set aside.
2. Pour cold whole/fresh milk and condensed milk into the bread pan.
3. Add in beaten egg.
4. Add in sugar, salt and cold butter.
5. Pour in bread flour and top/cake flour.
6. Dig a hole and pour in the instant dry yeast.
7. Place the bread pan into the bread machine.
8. Select "8" Dough Kneading function; and press "Start".
9. When the dough kneading pause at 20 minutes, take out about 2/5 of the dough, and keep the other 3/5 in the bread pan.
Mix the 2/5 portion with the red dragon fruit dough from (1).
Knead into a smooth dough and place in a greased bowl, cover with cling wrap.
Let both doughs proof till the end of the kneading program.
When the program ends, allow the doughs to proof for another 20 minutes.
9. Turn out the red dough onto a floured surface. Flatten it with your palm to release the trapped air.
10. Roll out the dough into a flat rectangular sheet. Dust with flour and set aside.
11. Repeat the step for the white dough.
Roll with a rolling pin to a join both doughs.
Roll up the dough starting from the shorter end. Cut the dough into 9 equal portions.
12. Coat the dough ball with some flour and roll it within your hand into a round ball. Place into the lined baking tin.
13. Spray some water and let the dough proof in a closed oven for about 40 minutes, or when the dough balls touching each other.
14. Remove the dough from the oven. Start to preheat the oven to 180 degree Celsius.
15. Use a sieve to sprinkle some bread flour over the top of the dough.
16. When the dough is in the oven, lower the temperature to 160 degree and bake for 10 minutes; further reduce the temperature to 150 degree Celsius and bake for 10 to 12 minutes, or till the top slightly brown.
Reduce temperature to 150 degree Celsius and bake for another 10 minutes.
17. Transfer the bread out of the oven and lift out from the tin onto a cooling rack Immediately.
do you have a conversion from grams to maybe cups or teaspoon?
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