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  1. #1

    29 - 10 - 2008
    5,225




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  2. #2

    13 - 10 - 2008
    Dubai, United Arab Emirates, United Arab Emirates
    42,536










    ( )

  3. #3

    29 - 10 - 2008
    5,225



    Homemade Pappa Roti

    Ingredients:
    Predough
    100 ml Hot water
    50 g Bread flour

    Sponge
    300 g Bread flour
    5 g Instant yeast
    10 g Caster sugar
    180 ml Warm water

    Main Dough
    100 g Caster sugar
    1 tsp salt
    60 g Butter
    1 recipe of Predough
    1/2 tsp Bread improver
    1 egg
    28 g Ice shavings (or smashed ice blocks)
    200 g Bread flour
    15 g Honey
    25 g Milk Powder

    Fillings
    160 gram salted butter, divide into 10 gram portion (16 piece), keep chilled in the fridge

    Topping
    75 gram unsalted butter
    100 g icing sugar
    1 shot of freshly ground espresso or 2 tbsp instant coffee
    1 egg
    75 gram plain flour
    20 gram milk powder
    1/2 tsp essence coffenoir

    Direction:

    Predough
    Mix all ingredients over low heat

    Rest in the fridge for 2 hours

    Note: Predough mix can last 1 month in the fridge or 3 month in the freezer

    Sponge
    Knead all ingredients until mixed well for around 6 minutes

    Cover with damp towel and rest in a warm environment for 90 min


    Main Dough
    Combine Predough mixture to the sponge dough

    Add caster sugar, salt, milk powder, bread improver, knead

    Add egg, honey, ice shavings, knead

    Add bread flour, knead

    Add butter and knead again until elastic

    Rest for 5 min covered with a damp towel

    Grease your hands with some olive oil and divide dough into 16 portions and shape them into balls

    Add fillings, round the ball again, then flatten to thickness of around 1cm

    Place on baking sheet lined with baking paper

    Rest again for 45 min


    Topping
    Mix butter, icing sugar and 1 shot of espresso or instant coffee dissolved in 1 tablespoon hot water until soft using electric mixer

    Add egg and mix well

    Add sifted flour and milk powder slowly

    Add essence coffenoir and mix well

    Once bread rested for 45 min add topping on top of bread using piping bag in a circular fashion

    Bake for around 20 min until golden brown in 180 C preheated oven

    Fan to cool them down and enjoy!

  4. #4

    25 - 10 - 2010
    50,151



  5. #5

    26 - 05 - 2007
    3,463

    :12 (19)

  6. #6

    29 - 10 - 2008
    5,225


  7. #7

    25 - 11 - 2007
    SHJ
    413


    160 10 (16 )


    75
    100
    1 2
    1
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    20
    1 / 2 coffenoir


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  8. #8

    13 - 11 - 2006
    452




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    ; 2011-10-17 15:45

  9. #9

    29 - 10 - 2008
    5,225




  10. #10

    13 - 11 - 2006
    452

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  11. #11

    29 - 10 - 2008
    5,225

     
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  12. #12

    24 - 01 - 2007
    7,010


  13. #13

  1. : ..!!
    2003 :
    : 114
    : 2013-12-16, 05:36
  2. : 13
    : 2012-04-26, 14:56
  3. :
    : 14
    : 2012-01-29, 17:15
  4. :
    : 19
    : 2012-01-18, 13:19

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