Freshly and Lovingly Baked on : 9th November 2014
The weather is getting cooler as we approached the end of the year. I love this “winter season” as we took a break from the blistering heat everyday. I might have said this before but I really love baking in rainy days. Listening to the splattering sound of the rain while kneading the dough. It is just too perfect for words. My dough took longer to proof today but I gladly wait. Sipping my hot coffee, reading and watching the rain are such simple pleasures in life. I am blessed. Thank you lord Jesus.
Today is another piggies bake. Ahhh, I saw some yawns. I promise not to bake more piggies for the next ehmmmm…. few moments.😉 Anyway, this dough will probably made good pizza base. It will be the traditional type of pizza rather than the latest thin crust type. It is more bready and substantial. I wrapped some leftover food from yesterday into this dough before baking. So you can choose whatever fillings you like. I would think savoury filling will be more suitable for this dough.
While it is still RAW:
250g All Purpose Flour
1/4 Tsp Salt
3g Instant yeast
75g All Purpose Flour
40g Unsalted Butter
1/4 Tsp Salt
as per desired
A dash of milk
Mix all ingredients for the yeasted dough and knead it in a mixer for 10 to 15 minutes. Cover with cling wrap and leave it to proof till double in size. While waiting, knead the oil dough ingredients together and set aside. Once the yeasted dough has double in size, position the rounded up oil dough in the middle of the yeasted dough and knead it till very well mix.
Take it out and cut into 7 pieces of 60g dough. Round up and flatten each dough before wrapping in a tablespoon of desired fillings. Sealed it up properly and round it up before flattening it. Repeat for the next 6 pieces of dough. There are about 80g of dough remaining. Use that to make the legs, ears, eyes, nose and mouth.
Leave it to do its second round of rising while preheating the oven at 180 degree. Before baking, give it an egg + milk wash. Once done, bake these for 20 minutes. I tent it after 10 minutes to prevent excessive browning. You can decide to do so or not depending on your oven.
So here goes.