Recipes
Stuffed Sunflower Bread with Watermelon Rind Compote
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE WATER MELON
Prep Time
2:0:(HH:MM)
Serves
4
Baking/Cooking Time
Baking time 20 mins; Preparation of fillng - 15 min
Baking Temp
180
Baking Temp Details
Celsius
Level
Intermediate
Short Recipe Description
Additional Categories
Vegetarian,Healthy Grain
INGREDIENTS
|
Ingredients for the bread 1. Whole wheat flour - 130g 2. Refined flour - 130g 3. Instant Yeast - 1 tsp 4. Salt - ½ tsp 5. Butter - 2 tbsp 6. Milk - 190ml 7. Sugar - 1 tbsp 8. Milk powder - 3 tbsp 9. Oil - 1 tbsp Ingredients for the filling 1. Watermelon rind (ground into paste) - 400g 2. Icing sugar - 200g 3. Fab Premium Watermelon essence - 4 drops |
METHOD
Preparation Method
1. Mix sugar with the warm milk and add dry instant yeast.
2. Wait for about 10 mins to bloom the yeast.
3. In flour, add milk powder and salt and mix properly.
4. Add the bloomed yeast into the flour mixture and prepare a dough.
5. Knead the dough for about 10 mins.
6. Keep it inside a properly greased bowl for about 1 hour.
7. Cover the bowl with a damp cloth.
8. Now prepare the watermelon rind compote by pouring the watermelon rind paste into a heavy bottom saucepan to make a thick consistency.
9. At the end add icing sugar and mix. Heat it further.
10. Now add the fab premium watermelon flavour. Mix thoroughly and keep for cooling.
11. After the dough has risen to double height, punch it.
12. Now divide the dough and make small balls.
13. Roll it and cut a circle out of it.
14. Now add a bit of filling in the middle of the circle and fold it. Join both ends to form a flower petal.
15. Now arrange the petals inside a properly greased round pan.
16. Keep it covered for 30-35 minutes.
17. Then do milk and cream wash.
18. Bake it inside pre-heated oven at 180C for 22-25 mins.
