- 575g strong flour
- 1/2 tsp salt
- 1/4 tsp sugar
- 25g unsalted butter, softened
- 25g fresh yeast
- sunflower oil for greasing
- 25g plain or black sesame seeds (optional)
- 1 egg beaten with 15ml milk
To Make:
1. In a large bowl, sift the flour, salt and sugar. Add the butter and mix well.
2. Place the yeast in a small bowl, add 365ml water and leave the water to become bubbly, about 10-15 minutes.
3. Add the yeast liquid to the flour and mix well for 7-8 minutes to bring the dough together.
4. Cover the dough with a warm damp cloth and place in a warm area for one hour to rise (prove).
5. Lightly grease a large baking tray.
6. Divide the dough into 8 large balls (baps). Arrange the baps spaced well apart to allow for expansion as they cook; if using, sprinkle the sesame seeds over the surface of the baps.
7. Cover again with the damp cloth, allow to prove again for 45 minutes.
8. Pre-heat the oven to 220C/Gas 7
9. Brush the top of each bap with the egg and milk glaze and place in the oven for 30-35 minutes.
10. Remove the baps and leave to rest for 20 minutes before serving.
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