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!