Petitchef

Spinach Loaf with Pork Floss filling/ Water Roux Method - Bread #8

I suppose using milk for the custard paste. However since I have run out of milk I replace with milk powder. It works well too. I like the bright green colour and the swirl effect filling of the bread.

Ingredients:
~Water Roux/ Custard paste
10g sugar
20g milk powder
15g bread flour

1 egg yolk
65g water

~Bread Dough
(A)
100ml spinach juice
* Blanch 50g fresh spinach with boiling water for few second. Drain and blend with water (about 20-30ml)

Above custard paste
1 tbsp sugar
½ tsp salt

(B)
250g bread flour
1 tsp yeast

(C)
20g margarine/ butter

Some pork floss for filling

Methods:
~ Water Roux/ Custard Paste
1. Put the sugar, milk powder and bread flour inside a pot. Follow by yolk. Pour in the water slowly and whisk to combine. Make sure the mixture is lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Keep in fridge at least 1 hour before used.

~ Bread Dough
1. Put the custard paste into a mixing bowl. Follow by other ingredients in (A). Stir to mix.

2. Add in ingredients from (B). Stir till all the flour coated with the liquid. Then, knead to form dough.

3. Add in margarine and knead to form smooth and elastic dough. Cover the dough and rest for 1 hour 15 minutes.

4. Transfer to working surface. Slightly knead to remove air bubble. Shape into ball and rest for 10 minutes

5. Flatten the dough into rectangle shape (use your baking tray as guide. I use L23cm x W13cm x H8cm cake mould). Spread the pork floss evenly on top. Gently press to secure the filling. Roll into swiss roll shape.

6. Place the dough into greased mould. Let it rest for 45 minutes.

7. Apply some egg wash. Bake at 170C for 30 minutes.

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