Ingredients
For Bread
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Bread Flour 800.0 g
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Cake Flour (by Red Lotus) 200.0 g
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Dry Yeast 20.0 g
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Sugar 140.0 g
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Salt 10.0 g
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Egg 4.0 egg
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Water 250.0 g
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Evaporated Milk 350.0 g
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BEST FOODS Butter Flavoured Margarine 1 kg 150.0 g
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Charcoal Powder 5.0 g
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Sweet Potato (Steamed and Mashed) 200.0 g
For Cheesy Volcano Sauce
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Milk 250.0 g
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Cream 250.0 g
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Cheese 120.0 g
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KNORR Cream Soup Base 1 kg 40.0 g
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Knorr BBQ Powder 10.0 g
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Sugar 5.0 g
Method
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For Bread
- Mix together bread flour, yeast, sugar, milk powder and salt with hook attachment
- Combine egg and water and mix thoroughly. Pour into the dry mixture then knead to combine
- Add Best Foods Butter Flavoured Margarine. Mix the Dough until become smooth then sift off the bowl
- Do the film to test the Dough
- Divide the dough equally into 2 parts; mix the first part with the charcoal powder by hand
- Mix another part with boiled sweet potato by hand
- Let rise until doubled. Knead to remove air bubbles in the dough by hand then cut both equally
- Mix the two together and fill in the prepared mold
- Rest the dough again and let rise until doubled. Bake at 180C for 18-20 minutes or until cooked
- Coating the cooked bread with melted Best Foods Butter Flavoured Margarine right off the oven will enhance its smell and coloring
- Let chill and cut into preferred shape before spreading Cheesy Volcano sauce on top
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For Cheesy Volcano Sauce
- Pour cream, milk and Knorr Cream Soup Base into the pot and beat until smooth
- Boil the cream on the oven and stir consistency
- After come to a boil, take the pot off the oven. Add cheese and sugar then stir until well dissolved
- Spread the sauce on the bread and top with Knorr BBQ powder before serving
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