|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|
Mix the ingredients into a dough and let it ferment for 45 minutes
Gently press the dough to release the air. Roll the dough into a ball shape and let it stay for 15 minutes.
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.
Preheat the oven to 180°C and bake for 15 minutes.
Special thanks to Loretta Chan for the recipe.