Buttermilk Scones

Baking scones - I though that seemed ridiculously easy as I have baked them many times but not until I have spoken to Mrs D who always baked good ones. I thought I knew how to but there certainly is quite a fair bit of knowledge to learn from her.

She swears by the use of buttermilk in her bakes and her "minimalism" in dough handling. She uses only self-raising flour with no other raising agents like baking powder or baking soda added as these sometimes leave an after-taste in the mouth if used overboard. Besides, there are a few criteria which she puts in use to get those tall, soft and fluffy scones. Adhere to these and you'll get the "ultimate scone" - according to Mrs D.

These are Mrs D's criteria which I put to use in this session of scones baking:

(a) Sieve the flour at least three times to aerate it.
(b) Do not rub the flour and butter in too much.
(c) Do not knead to mix the dough, mix it with a pair of chopsticks.
(d) Do not roll the dough but pat it into shape.
(e) Maximum thickness of dough should be 2cm and not more.
(f) Use a floured 5.5cm cutter to cut the dough out. Do not twist the cutter.
(g) Bake on high temperature of 225C for less than 15 minutes.

** Best to stick to the dimensions mentioned in (e) and (f), otherwise your scones might collapsed or become lop-sided during the baking process.

I did not use commercially made buttermilk as I couldn't find them in the supermarket nearby, hence I DIY my buttermilk by adding two teaspoons of freshly squeezed lemon juice to 150ml of full fat milk and let it stand for 30 minutes before using it.

These are my lovely scones which are tall, light and fluffy.






Ingredients:
200g self-raising flour
1/4 tsp salt
2 tbsp sugar
50g cold butter cut into small pieces
150ml buttermilk
Some milk for glacing

Method:
1. Make the buttermilk.
2. Sieve flour into a big mixing bowl, stir in the salt. Rub in the butter till crumbs-liked (do not over do this part). Stir in the sugar.
3. Make a well in the middle of the flour mixture, pour in the buttermilk, holding back a little just in case it is too much. Stir to mix with a pair of chopsticks. Dough should be sticky.
4. Turn dough out onto a lightly floured working surface. Pat dough into 2cm thick, I really did measure the dough to make sure it is 2cm thick and no more than that. When working on this, if dough is too dry, add in the buttermilk which is on hold from (3).
5. Cut dough with 5.5cm floured cutter. Pressed cutter firmly onto dough and do not twist or turn the cutter.
6. Glaze the surface of each scone with some milk. I used my finger to glaze them and smoothen the cracked surfaces along the way.
7. Bake on a lined tray in a preheated oven at 220 - 225C for 13 - 15 minutes.
8. Serve warm with whipped cream and strawberry jam.

The scones were real winners.
The use of buttermilk really did produce a winner as this acidic ingredient helps to tenderize the gluten formed in a batter.

Wife Cake 2 (Lao Por Bing)

Ingredients:

Water dough
100g cake flour
25g icing sugar
20g margarine
20g corn oil
20g water

Oil Dough
100g cake flour
45g corn oil

Filling
55g Candied winter melon (chopped to bite size)
55g castor sugar
70g cooked glutinous rice flour
18g margarine
15g roasted white sesame seeds
12g dessicated coconut
120g boiled drinking water

Egg wash
1 yolk + 1 tsp water + pinch of salt

Method:
Filling: Put all ingredients into a big bowl except water, mix till well combined. Add in water and knead till a dough is formed. Divide filling into 28g portions.

Pastry:
Water dough: Mix all ingredients together till a soft dough is formed. Cling wrap dough and rest for 30 minutes. Divide dough into 13g portions.

Oil dough: Mix all ingredients till a soft dough is formed. Cling wrap and leave it aside to rest for 30 minutes. Divide dough into 10g portions.

Method:
1. Flatten a piece of water dough and wrap in the oil dough, sealed edges facing up. See photo 1.
2. Press and roll out dough into a longish flat piece with a rolling pin.
See photo 2.
3. Roll it up Swiss roll-style, sealed edges facing up. See photo 3.
4. Turn the dough 90 degrees and then roll it into a longish flat piece.
See photo 4.
5. Roll it up Swiss roll-style again.
6. Let the dough stand vertically and flatten it down with your palm. Roll it into a flat round disc and wrap in the filling. Flatten and shape into a nice round shape. See photo 5 - 7.
7. Put the Wife Cakes on a lined tray and apply egg twice.
8. Bake in a preheated oven at 200°C for 9 minutes. Remove and apply egg wash again. Bake for another 5 minutes.

Black Forest Buns

Pai Pau

"Pai Pau" (排包) another well known bread of Hong Kong. It is a sweet bread which is creamy and soft.





Ingredients:
250g bread flour
1/2 tsp salt
5g instant yeast
2 tbsp skim milk powder
45g - 50g sugar
1 egg yolk + milk = 120ml
75ml whipping cream
1 tbsp condensed milk
50g pre-fermented dough
40g butter (room temperature)

Method:
1. Mix everything together except butter till you get a smooth dough. Add in the butter and knead till dough is elastic.
2. Prove dough for 1.5 hours or till double in size.
3. Divide into 8 pieces and shape into round balls. Rest dough balls for 15 minutes.
4. Final shaping and then prove for an hour.
5. Apply egg wash and bake at 190C for 15 - 20 minutes.

How to make pre-fermented dough:
125g bread flour
80ml water
not more than 2g instant yeast
pinch of salt

Mix all ingredients together and let it prove for at least 2 hours before using.
Left overs can be divided into 50g pieces, wrapped in glad wrap and freeze for use when required.
Frozen pre-fermented dough must return to room temperature before using.

Crème Rouge

I desperately wanted to make this dessert in these little squarish glasses after seeing something similar from a Japanese website but of course mine is much of a no-fuss one.

I did not follow the details from the Japanese website, I used Crème fraîche instead of Fromage Frais. I did not use any cheese or egg white. I used 100g frozen raspberry pureed with 4 tablespoons of strawberry juice and some icing sugar, then lightly beat a 200g carton of Crème fraîche with icing sugar. I added some gelatin solution to the Crème fraîche but none to the raspberry puree. Composition of the dessert is as below. The layering of this dessert provides contrasting texture and flavour for the palate. Simply yummy and amazingly refreshing!

What is Crème fraîche?
Crème fraîche is a soured cream containing about 28% milk fat. It is slightly soured with bacterial culture but is less sour, and thicker than sour cream. It has a smooth and velvety texture with a nutty aroma.



Composition
Layer 1 : sponge
Layer 2 : Raspberry puree surrounded with sliced strawberry
Layer 3 : Crème fraîche
Layer 4 : sponge soaked in raspberry syrup
Layer 5 : Raspberry puree
Layer 6 : Crème fraîche

Star Butter Cookies

Made these star shaped butter cookies studded with Ghirardelli semi-sweet chocolate chips for an order.

Chilled Lemon Cheesecake

What's more perfect than a slice of chilled lemon cheesecake for a hot summer afternoon!

Cool, tangy and refreshing!

For recipe, please see Easy Chilled Lemon Cheesecake.

Butter Cookies

Kjeldsens Danish Butter Cookies??? No, these are not Kjeldsens's cookies but these are look alikes made by me.

I bought this cookie cutter like about a year ago and never saw it till this morning when I was tidying up some cupboards, so now we had Kjeldsens Danish Butter Cookies look alikes.

I used a basic butter cookie recipe but sprinkle the cookies with dry demerara sugar. The champagne-colored sugar crystals have a distinctive aroma and crunchy texture which enhances the look and taste of this butter cookie.

DDs said, "Wow! Taste better than the real ones!" Hence mum is smiling from ear to ear.... :) True or not? Try it out and let me know!!!



See the glistening champagne-colored sugar crystals on the cookies.


Roll dough into flat sheet not more than 5mm thick and chill in the fridge.


This is the cookie cutter.


Ingredients:
75g butter (I used Golden Churn canned butter)
50g fine sugar
1/4 tsp salt
1 egg yolk + 1/2 tsp vanilla essence (lightly beaten)
150g cake flour (remove 1 tbsp)
pinch of baking powder
1 tbsp skim milk powder (I used Carnation skim milk powder)

1 egg white
Dry Demerara sugar for sprinkling

Method:
1. Cream butter, sugar and salt with electric beater till pale and fluffy.
2. Add in egg yolk and beat till well incorporated.
3. Sieve in the flour and baking powder, add in the milk powder, use the lowest speed of your electric beater to combine. Mixture will be bread-crumbs like and will form a dough easily.
4. Put dough into a plastic bag and roll it into a flat sheet as in Photo 3. Chill in the fridge till harden before cutting out the cookie.
5. Cut out cookie with cutter. Brush on some egg white and sprinkle dry demerara sugar on the surface.
6. Bake on a lined tray at 180C for 10 minutes in the middle rack and shift to the upper rack and bake a further 2 - 3 minutes to get the golden brown color.

Notes:
1. The sprinkling of the dry demerara sugar is optional. If you omit this step, please increase sugar to 60g.
2. Please really only use a pinch of baking powder as you don't want the cookie to be out of shape when it is baking in the oven.
3. Chill the dough again if it is too soft to be cut out.

Sour Cream Chocolate Muffins

Before going into the oven!



Ingredients A:
120g plain flour )
15g cocoa powder ) sieve together twice
1/2 tsp baking soda)
1/4 tsp salt
25g - 35g sugar
60g semi-sweet chocolate chips or more
extra chocolate chips for toppings

Ingredients B:
75ml sour cream
45ml milk or whipping cream
1 egg
55g melted butter
50g brown sugar

Method:
1. Mix ingredients (A) together in a mixing bowl.
2. Mix ingredients (B) together in a mixing bowl till you get a homogeneous mixture.
3. Pour (2) into (1), using a hand whisk, mix together in 5 - 8 strokes.
4. Spoon mixture into paper muffin cups, top with a little more chocolate chips and bake in a preheated oven at 190C for 25 - 30 minutes or till cooked.

Caramel Chiffon

I know I have been slack this week. That's because.......! DD came back from Oz last weekend to attend her graduation dinner this week. So we spent much time shopping for "the dress" and "the shoes" for the dinner. Mother and daughter then spent one day on pedicure and one day on manicure. My nails were studded with "bling blings", so I'm not going into the kitchen just in case I drop some "blings" into my baked goods.

However, today I definitely have to bake some goodies for some friends who were having tea with us this afternoon.

The least tedious one would be an aromatic caramel chiffon cake.







Tools to help you remove the chiffon cake from the pan nicely.


See the "blings" on my nails!


Ingredients: (17cm tube pan)
Caramel:
75g sugar
2 tsp water
75ml whipping cream or milk (room temperature)
(I used whipping cream)

Method:
Put sugar in a small saucepan, add in 2 tsp water and cook till golden brown in colour, remove from heat and add in the whipping cream or milk a little at a time. Put it back to the heat and bring it to a boil and let it boil till the caramel is slightly thick. Remove from heat and leave aside to cool for use later.

Cake
3 yolks
25g sugar
1/4 tsp salt
75ml caramel
1 - 2 tbsp water
2 tbsp corn oil
85g cake flour

4 egg whites
1/4 tsp cream of tartar
35g sugar

Method:
1. Cream egg yolks, sugar and salt till creamy with a hand whisk.
2. Add in the water, oil and caramel, mix well.
3. Sieve in the flour and mix well with a hand whisk.
4. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 35g sugar 3 times (a little at a time) and beat until stiff perks formed. About 6 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well with a hand whisk.
6. Pour flour mixture into the rest of the egg white and blend well with hand whisk or spatula.
7. Bake at 175 - 180C for 40 - 50 minutes or until cooked. I baked mine at 180C.
8. Invert the cooked cake during cooling process.

Notes:
If your caramel is on the thick side, use up to 2 tbsp water else use 1 tbsp water.

Taste best when served with the extra caramel sauce.

Base of my tube pan is 17cm in diameter, the widest top part is 20cm in diameter and height of pan is 9.5cm. The baked chiffon is about 8.5cm tall.

Dorayaki

This packaging is so pretty. I'm so glad PF bought these black and pink dorayaki individual pockets for me from Japan. It definitely made the Dorayaki looked so presentable and delicious! Fit for a princess too!

I made this Dorayaki in a small flat based non-stick fry pan which is about 9cm in diameter and it fits perfectly into the pretty pockets. I have managed to control the heat of my gas stove so well that each side of the Dorayaki is nicely and evenly browned. Beside heat control the other important trick is not to grease the fry pan.

We are off to a Princess's party with these Dorayaki now.



Packing the Dorayaki into its individual packaging.
These individually packed Dorayaki have to be sealed by an electric sealer.

Pan Fried Baos

Pan Fried Bao (生煎包) is a famous Shanghainese snack. This bao is made from yeasted dough wrapped with pork and vegetable filling. They are then half-immersed in flour water mixture and pan fried till cooked in a flat based fry pan. This way of cooking produces baos with unique crispy bases which is also the characteristic of this famous snack.

For the dough part, I have used a mixture of yeasted dough and cooked dough so as to get a "QQ" type of dough.

The instructions looked a little long but do not be put off by it.





Ingredients:
Dough 1:
100g plain flour
1/4 tsp salt
1 tbsp oil
45ml boiling water
10ml - 15ml water (to regulate dough)

Dough 2:
160g plain flour
40g cake flour
1 tbsp sugar
3g instant yeast
heaped 1/4 tsp baking powder
1 tsp oil
105ml water

Frying mixture:
Make a frying mixture of 230ml water + 2 tbsp flour + 0.5tsp sesame oil.

Method:
1. Mix all items for dough 1 together using a pair of chopsticks. If dough is too dry add in some water. Leave to cool.
2. Mix all items for dough 2 together till you get a smooth dough. Rest dough for 20 minutes.
3. After 20 minutes, knead dough 1 and dough 2 together. Rest dough for 20 minutes.
4. Divide dough into 20g pieces. Roll into flat round disk of about 8 -9cm in diameter. Wrap in 1 tablespoon full of the pork filling.
5. Heat up a little oil in a flat based fry pan, arrange all the baos in the fry pan and fry for 1 minute on medium low heat.
6. Pour in the frying mixture, make sure the baos are at least 30% but not more than 50% submerged in the frying mixture. Cover the fry pan with a lid till the frying mixture has dried up. Half way through the frying process, remove the lid and sprinkle some sesame seeds onto the sticky baos.

Pork Filling:
150g minced pork
1 tsp sugar
1/2 - 3/4 tsp salt or (1/2 tsp salt + 1/4 tsp chicken powder)
1 tbsp soy sauce
0.5 tsp sesame oil
1 tsp - 2 tsp oil
1 tbsp water or chicken soup
1 tsp Chinese wine
some white pepper
some grated ginger
some minced garlic

a) 200g Chinese cabbage (diced)
b) 1.5 tsp corn starch
c) 1 - 2 stalks scallion (thinly sliced)

Method:
1. Soak the diced cabbage in hot boiling water for 1 - 2 minutes. Drain and leave to cool.
2. Mix all items in the pork filling together except (a, b & c) and stir with pair of chopsticks till mixture is sticky and paste like. Add in (a and b). Chill in the fridge till ready to use. Add in (c) only when you are ready to wrap the baos.

Reference: 麵麵俱到

65C Oatmeal Raisin Bread

Start off your day with a nice and healthy slice of oatmeal raisins bread loaded with delicately fragrant aroma and warm, sweet flavour of cinnamon.



Ingredients:
165g bread flour
70g rolled oats soaked in 115g hot water (leave to cool)
75g wholewheat flour
55g lightly beaten egg (top with water if egg is less than 55g)
5g instant yeast
1/4 tsp cinnamon powder (more if you like)
1/2 tsp salt
30g brown sugar
20g sugar
15g melted butter
55g TangZhong
80g - 100g raisins

Filling:
20g melted butter
20g sugar + 1/2 tsp ground cinnamon (more if you like)

Method:
1. Mix all ingredients except raisins till a dough is formed. Knead in the raisins.
2. Prove dough for 60 minutes.
3. Punch dough down to release the air and rest dough for 10 minutes.
4. Roll dough into a flat rectangular sheet, brush it with the melted butter from the filling and sprinkle the cinnamon sugar mixture evenly on it.
5. Roll it up swiss-roll style and seal the edges properly.
6. You can either put it into a loaf pan or do a free-form bread which I did.
7. Prove dough for 60 minutes and bake at 190C for 30 - 35 minutes or till golden brown.

Notes:
For this free-form bread, after 60 minutes of final proving I use a chopstick to press down the middle of the log shaped bread lengthwise then rest it for another 17 minutes before baking it.

Durian Huat Kuih

Cheoky, thanks for the email. Instead of sweet potatoes I made these delicious pandan durian huat kuih.



Ingredients:
Starter:
50g Plain Flour (sieved)
50ml Water
1 tsp yeast (I used instant yeast)

Main Batter:
120g - 140g Sugar
1 egg
250g Durian puree
1/2 tsp - 1 tsp durian paste(optional)
100ml Coconut Milk
40ml Pandan Juice
200g Plain Flour + 2 tsp Double Action Baking Powder (sieved together)

Method:
1. Mix starter ingredients together and let it prove for 30 minutes
2. Puree durian pulp and sieve it.
3. Beat egg and sugar, add in durian puree, coconut milk and pandan juice and mix till well blended. Add in starter mixture and mix well. Finally fold in flour mixture.
4. Pour the batter into a muffin cups and prove for 15 mins.
5. Steam for 30 - 45 minutes on high heat.

Notes:
Steam for 45 minutes if you steam it as one big kuih.

65C Creme De Coffee

KR, your daily dosage of morning fix is here! I wanted to do the coffee cream cheese filling version for you but my microwave oven is out of order, so I can only do the coffee custard type of filling. Hope you will like it.



Ingredients:
140g Bread flour
40g Cake flour
55g TangZhong
15g Skim Milk powder
30g brown sugar
1/4 tsp salt
1 tsp rum
1 full tsp instant yeast
25g lightly beaten egg
50ml milk
10g -12g instant coffee granules (I used Nescafe Expresso)
20g butter

Method:
1. Mix all ingredients together except butter. When a dough is formed, add in butter and knead till dough is smooth and shiny. Prove dough for 60 minutes.
2. Knead dough to release air out of dough and divide dough into 6 pieces. Rest dough for 15 minutes.
3. Wrap in one portion of the filling and shape dough. Prove for 45 - 60 minutes.
4. Apply egg wash and top it with some almond nibs.
5. Bake at 175C - 180C for 14 - 15 minutes.

Reference: 65C Bread Doctor by Yvonne C


Coffee Cream Filling
1. 55g - 60g sugar
2. 20g skim milk powder
3. 15g corn starch
4. 1 egg
5. 1 tsp rum
6. 1/4 tsp vanilla essence
7. 150ml milk
8. 10g butter
9. 8g- 10g instant coffee granules

Method:
1. Whisk ingredients 1 - 6 till you get a homogeneous egg mixture.
2. Boil milk, butter and instant coffee granules till hot. Make sure the coffee granules and butter have dissolved in the milk. Pour half the hot milk into egg mixture stirring constantly. Pour the egg mixture back into the rest of hot milk and cook till a thick paste is formed.
3. Put coffee cream into a clean bowl, glad wrap it with the wrap touching the surface of the cream. Let it cool till ready to use.
4. Divide filling into 6 equal portions of about 38g - 40g each.

Coffee Cream Cheese Filling:
40g - 50g sugar
100g cream cheese
1 egg lightly beaten
18g cake flour
100ml warm milk + 2 tbsp instant coffee granules (or to taste)
10g butter

Method:
1. Cream cheese and sugar till a smooth paste is formed.
2. Add in lightly beaten egg 1/3 at a time and mix well before adding the next portion.
3. Stir in the sieved flour.
4. Add in the coffee milk mixture and mix well.
5. Microwave cheese mixture for 2 minutes on HIGH and stir it. After stirring it, send it back to the microwave for 2 minutes on HIGH again. Blend well till you get a smooth paste.
6. Mix in the butter. Send it to chill in the refrigerator and roll slightly harden cheese paste into 35g balls to be used as filling.


Notes:
If dough is too sticky, work on floured surfaces.

Flowering Jasmine Tower

This flowering tea is both refreshing and a stunning sight.

Flowering jasmine tea is a scented hand-tied green tea. Lovely jasmine flowers are hand tied into the center of this tea ball. The tea is light and pale yellow with aromatic jasmine scent. Place the flowering jasmine tea ball in a glass container. Add hot water (approx. 85º) and let it sit for about 30 seconds. Discard this infusion, add in more hot water and let it sit for about 5 minutes and it will start to flower. A string of jasmine flowers will emerge and stand gracefully in the middle of the tea ball.

How this is made?
Hand-tied teas have existed in China for centuries. These teas were simply green or black tea leaves that were tied into shape with cotton strings. In the last twenty years, hand-tied teas have progressed as makers have added flowers and petals to the tea to make them more complex and stunning.

Add ice cubes into cooled tea and it's the perfect tea to sip during the summer months.

65C Mixed Fruits Rye Bread

Fresh Strawberry Mochi

Peanut Mochi

Sticky Business!

Making mochi is really a sticky business. The dough is so sticky and it sticks to almost everything - your fingers and hands, plates, wraps, spoons and working surfaces. You name it and it sticks. If you run out of glue you know what to use!!! Stickiness aside they are really nice - soft,chewy skin and sweet filling in the middle.

This in fact was an order and the lady sure knows what she wanted. She described how she wants the texture of the mochi to be, the sort of filling that she's after and even the kind of coating that she preferred. She wanted the coating to be odourless and fine. So I used cooked rice flour instead of cooked glutinous rice flour and indeed it was odourless and fine. This mochi is definitely tailored made for her and her guests.

I delivered three dozens and kept two for the photo shoot.
This is it!

Sesame Scallion Bread

Oh....I love this! I really do. It's one of my favourite Chinese bread.

This Sesame Scallion Bread (芝麻葱油大餅) is a common breakfast or snack item in the Northern Chinese food culture. This is a yeasted bread and it is certainly delicious. Crisp with aromatic sesame seeds and a wee sweetness on the outside. The inside is a salted, soft chewy bread textured dough laden with salt and scallions.

The texture and feel is just like the ones I used to buy from a shop on King's Road which sells mostly Northern Chinese food.

It is a easy to do bread with no oven needed as you only need to pan fried it till it is cooked.







Ingredients: 1 pc @ 17 - 18cm diameter
a. 100g bread flour
b. 75g plain flour
c. 2 tsp sugar
d. heaped 1/4 tsp salt
e. 1/2 tsp instant yeast
f. 18g lightly beaten egg + 102ml water

olive oil/corn oil
salt
thinly sliced scallion 3 - 4 stalks
sesame seeds

Sugar syrup: 1 tbsp sugar dissolved in 1 tbsp hot water

Method:
1. Mix ingredients (a - f) together and knead till you get a smooth dough. Prove for 60 minutes. I did this part using my bread machine.
2. Shape dough into a round ball and rest dough for 15 minutes.
3. Roll dough into a thin rectangular sheet as in photo above. (The length of my rectangular sheet was more than 40cm...cannot remember the exact measurement. Otherwise it will be too short to do the mosquito coil shape.)
4. Brush a thin layer of oil on the surface of the dough. Sprinkle salt on top of it and use your hands to spread the salt out evenly. Top it with the sliced scallion evenly all over the surface.
5. Roll it up swiss-roll style, then coil it up like a mosquito coil. Flatten dough and let it rest for 15 minutes.
6. Heat up a little oil on a non-stick flat based fry pan.
7. Apply syrup to one surface of bread dough and coat it with sesame seeds. Place the side with the sesame seeds face down into the heated fry pan to pan fry the bread.
8. Now apply syrup and sesame seeds to the side that is facing up.
9. While frying, you can add extra oil if there's not enough oil; you can add some water and cover the fry pan with a lid so that the trapped steam can help to cook the bread. Repeat this process till you achieve a cooked, crisp and golden brown Sesame Scallion Bread.

Instant Oats Loaf

Ingredients: (206Lx108Wx100H)mm
Sponge Dough:
150g bread flour
100ml water
1 tsp instant yeast

Main Dough:
50g cake flour
50g bread flour
50g instant oats + 50ml milk + 50ml water
1/4 tsp salt
30g brown sugar
20g butter

Method:
1. Mix all ingredients for sponge dough together till it formed a dough. Prove for 2.5 hours.
2. Once you have put the sponge dough to prove, you have to start soaking the instant oats with water and milk. Leave it till the sponge dough is ready (to allow the oats to absorb all the moisture).
2. Once the sponge dough is ready, add in the rest of the ingredients from Main Dough except butter. When the mixture is well-mixed add in the butter and knead till a soft dough is formed. I used the bread machine to do this part of the job.
3. Shape the dough into one round piece and rest it for 15 minutes.
4. Punch the air out of the dough and roll it into a flat rectangular shape. Roll it up swiss-roll style. Rest dough for 10 minutes.
5. Repeat step 4 but without resting put the dough into a greased loaf pan. Prove the dough for 45 minutes or till it is 80% full. Once fully proved gently brush the top of the bread with some water and sprinkle some oats on it.
6. Bake at 200C for 25 - 30 minutes. Remove bread from loaf pan immediately to avoid bread becoming soggy.