Zebra pattern is rather easy to make if compare to earlier two patterns..
Zebra Patches Bread Loaf斑马花紋土司*for a 11cmx20cm (internal), non-stick Pullman tin375g bread flour30g sugar1/2tsp fine salt1tsp instant active dry yeast250g fresh milk ( I use cold milk from fridge)25g butter (salted), room temp.
For dark patches pattern2tsp Japanese charcoal powder1/2tbsp fresh milkMethod1. Mix all bread ingredients in a mixing bowl except butter, mix and knead till smooth.2. Add in butter, then knead till dough that shinny and smooth.3. Divide the dough into two portions. Place the plain dough in a bowl and set aside to proof.4. For another plain dough, add in Japanese charcoal powder and milk, hand knead till combine. Set aside to proof.5. Divide the each dough into 6 small portions, set aside to rest for 15mins.6. Use a rolling pin, roll plain dough into to a flat oval shape (thicker in one end, thinner in another end), place into Pullman tin.7. Then roll the charcoal dough to oval shape, place over plain dough in Pullman tin, continue the rest of dough till finished. Put aside for final proofing till 90% full.8. Cover the Pullman tin, bake in a preheated oven at 190C for 35mins, then 180C (fan forced) for another 5mins. Every oven is difference, please adjust accordingly.
Recipe by Sonia a.k.a Nasi Lemak Lover
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ReplyDeleteso cute and creative. thanks for sharing.
ReplyDeleteADE-SG
Very nice! Don't think I can get charcoal powder in oz....
ReplyDeleteAmazing! Sonia, you're well done!
ReplyDeleteSuk Chen
Very beautiful pattern. Just wondering why do u roll one end thicker than the other? Hope to try soon. Thanks for sharing. Chloe.
ReplyDeleteChloe , to create the Zebra patterns
ReplyDeleteOh yum! thanks
ReplyDeleteSuch gorgeous work, Sonia ! Kudos.
ReplyDeleteBlessings, Kristy
Really nice pattern. As you mentioned, need to roll one end thicker and the other thinner. How about during stacking the roll dough. The thicker side stack with thinner side on top? I hope you do understand my doubt here. Thanks a lot.
ReplyDeletePooi Leng.
Pooi Leng, there is no rule during stacking of dough, this way let it became more natural pattern.
ReplyDeleteHi there Sonia,
ReplyDeletecan i know where you get the charcoal powder?