Create an eatable leopard for your plate. Almost too pretty to eat.
- 5 years ago
http://www.hefty.co/leopard-bread2/
Ingredients:
250 ml Milk (plus 2 extra Tbsp full milk)
1 tsp Vanilla paste or extract
1/2 tsp Salt
25 g Cornstarch
50 g Butter
375 g Flour
70 g Sugar
1/2 packet dried yeast (3.5 g) or ca. 10 grams fresh yeast
20 g Cacao
Method:
Bring the milk, vanilla, salt and cornstarch together in a pot over a medium heat until it become a thick mass. Then remove it immediately from the stove and add the butter. Stir until combined. Allow the mixture to cool in a bowl for around 30 minutes.
Knead the cooled mixture together with the flour, sugar and yeast into an elastic dough.
Halve the dough and put one half to the side. Halve the second half again.
In a second bowl, knead together 5g cacao, 1 Tbsp milk and one of the smaller dough halves.
Then in a 3rd bowl, for the dark dough, combine 15g cacao, 1 Tbsp milk and the other small dough half.
Cover all dough balls and allow to rest at room temperature for 90 minutes.
Roll each of the 3 dough balls into 7 smaller, equally-sized marbles - 21 balls in total.
Roll the 7 light brown balls into logs of the same length. Do the same with the dark brown dough and then roll the dark brown dough flat with a rolling pin. At the end, the dark brown dough should be exactly the same length as the light brown but flat. Now wrap the light brown logs in the dark dough. If you don't do this perfectly, it looks even better at the end.
Now wrap these rolls in the white dough.
Place all of the logs in a greased baking tin. Press them all together to form one dough, or even over one another so that at the end it doesn't look too symmetric.
Cover the tin and allow the dough to rise until it has doubled in size.
Before baking, brush the bread with milk. Bake for around 40 minutes at 340°F in a fan-forced oven. After cooling, be careful removing your bread from the tin.
Once cut the milk-bread exudes its leopard magic.
Ingredients:
250 ml Milk (plus 2 extra Tbsp full milk)
1 tsp Vanilla paste or extract
1/2 tsp Salt
25 g Cornstarch
50 g Butter
375 g Flour
70 g Sugar
1/2 packet dried yeast (3.5 g) or ca. 10 grams fresh yeast
20 g Cacao
Method:
Bring the milk, vanilla, salt and cornstarch together in a pot over a medium heat until it become a thick mass. Then remove it immediately from the stove and add the butter. Stir until combined. Allow the mixture to cool in a bowl for around 30 minutes.
Knead the cooled mixture together with the flour, sugar and yeast into an elastic dough.
Halve the dough and put one half to the side. Halve the second half again.
In a second bowl, knead together 5g cacao, 1 Tbsp milk and one of the smaller dough halves.
Then in a 3rd bowl, for the dark dough, combine 15g cacao, 1 Tbsp milk and the other small dough half.
Cover all dough balls and allow to rest at room temperature for 90 minutes.
Roll each of the 3 dough balls into 7 smaller, equally-sized marbles - 21 balls in total.
Roll the 7 light brown balls into logs of the same length. Do the same with the dark brown dough and then roll the dark brown dough flat with a rolling pin. At the end, the dark brown dough should be exactly the same length as the light brown but flat. Now wrap the light brown logs in the dark dough. If you don't do this perfectly, it looks even better at the end.
Now wrap these rolls in the white dough.
Place all of the logs in a greased baking tin. Press them all together to form one dough, or even over one another so that at the end it doesn't look too symmetric.
Cover the tin and allow the dough to rise until it has doubled in size.
Before baking, brush the bread with milk. Bake for around 40 minutes at 340°F in a fan-forced oven. After cooling, be careful removing your bread from the tin.
Once cut the milk-bread exudes its leopard magic.