材料 Ingredients
| 高筋麵粉 350g | 350g High gluten flour |
| 紅菜頭蓉 250g | 250g Mashed beetroot |
| 速發乾酵母 3g | 3g Quick rise yeast |
| 蜂蜜 20g | 20g Honey |
| 鹽 3g | 3g Salt |
| 牛油 15g | 15g Butter |
做法 Method
- 將材料搓成麵團，發酵45分鐘
Mix the ingredients into a dough and let it ferment for 45 minutes
- 排氣滾圓鬆弛15分鐘
Gently press the dough to release the air. Roll the dough into a ball shape and let it stay for 15 minutes.
- 分8份滾圓排列在焗盤上，最後再發2倍
Divide the dough into 8 portions and roll into small ball shape, arrange them on the baking tray and let it rise into double size.
- 預熱焗爐180度，焗15分鐘。
Preheat the oven to 180°C and bake for 15 minutes.
Special thanks to Loretta Chan for the recipe.
