V-ZUG Combair-Steam S, Recipes, Page: 65 / 73

124 125 Bread Flans
Mix the flour and yeast together in a bowl, add the coconut 1
milk, mango and salt, then knead to a smooth dough.
Next, knead the cashew nuts into the dough. Put the dough
into a bowl, cover with a damp cloth and leave at room
temperature until it has doubled in volume (1–1½ hours).
Divide the dough into two equal portions and, on a lightly floured
2
work surface, shape into two rolls 25 cm long. Twist the two
lengths of dough together. Cover the tray with baking parchment
and put the bread on it. Cover the bread with a damp cloth
and leave it to rise again for 5–10 minutes.
Put the stainless steel tray into the cold cooking space at level 2.
3
Professional baking 200 °C, 40 minutes.
Exotic bread
Stainless steel tray
500 g white flour or
wheat and spelt flour
1 packet of dried yeast
3½–4 dl coconut milk
50 g dried mango,
roughly diced
1 tsp salt
50 g cashew nuts,
roughly chopped
Preparation: 2 hours
|
Cooking: 40 minutes