\n@aflouryspace <\/p>\n
Yuzu & lemon in bread doesn\u2019t seem like a bad idea \ud83c\udf4b\ud83c\udf5e Yuzu Lemon Curd Bread Makes 4 mini loaves or 18 buns Ingredients 505g bread flour 30g yuzu peel, finely chopped 65g sugar 20g skimmed milk powder 8g salt 8g instant dry yeast 170g cold water 30g milk 50g egg 45g unsalted butter For filling Lemon curd For finishing Egg wash Directions: 1. Add all ingredients except the butter into a stand mixer. Mix on low speed for 2-3 minutes until combined. 2. Add the butter and continue mixing on medium speed for 8-10 minutes, or until the dough passes the windowpane test. 3. Shape the dough into a ball, cover, and proof for 70-80 minutes, or until doubled in size. 4. Punch down the dough and divide into either: 4 equal portions for mini loaves, or 18 equal portions for buns. 5. Round each piece of dough, cover, and rest for 15 minutes. 6. Fill with lemon curd and shape as shown in the video. 7. Cover and proof until noticeably puffy and nearly doubled in size, about 1-1.5hours depending on room temperature. 8. Preheat the oven to 170\u00b0C. Brush the dough with egg wash. 9. Bake for 18-20 minutes, or until golden brown. Brush the tops with a thin layer of lemon curd. 10. Let the bread cool slightly before serving. Notes: – The amount of lemon curd will depend on your preferred level of filling. – If the tops brown too quickly, loosely tent with foil during the last few minutes of baking. #sgfoodie <\/p>\n
\u266c original sound – Aflouryspace – Aflouryspace<\/p>\n
\n@aflouryspace<\/a> <\/p>\n Yuzu & lemon in bread doesn\u2019t seem like a bad idea \ud83c\udf4b\ud83c\udf5e Yuzu Lemon Curd Bread Makes 4 mini loaves or 18 buns Ingredients 505g bread flour 30g yuzu peel, finely chopped 65g sugar 20g skimmed milk powder 8g salt 8g instant dry yeast 170g cold water 30g milk 50g egg 45g unsalted butter For filling Lemon curd For finishing Egg wash Directions: 1. Add all ingredients except the butter into a stand mixer. Mix on low speed for 2-3 minutes until combined. 2. Add the butter and continue mixing on medium speed for 8-10 minutes, or until the dough passes the windowpane test. 3. Shape the dough into a ball, cover, and proof for 70-80 minutes, or until doubled in size. 4. Punch down the dough and divide into either: 4 equal portions for mini loaves, or 18 equal portions for buns. 5. Round each piece of dough, cover, and rest for 15 minutes. 6. Fill with lemon curd and shape as shown in the video. 7. Cover and proof until noticeably puffy and nearly doubled in size, about 1-1.5hours depending on room temperature. 8. Preheat the oven to 170\u00b0C. Brush the dough with egg wash. 9. Bake for 18-20 minutes, or until golden brown. Brush the tops with a thin layer of lemon curd. 10. Let the bread cool slightly before serving. Notes: – The amount of lemon curd will depend on your preferred level of filling. – If the tops brown too quickly, loosely tent with foil during the last few minutes of baking. #sgfoodie<\/a> <\/p>\n
\u266c original sound – Aflouryspace – Aflouryspace<\/a> <\/section>\n<\/blockquote>\n