Axquisite, where the better place you bake from
Time: 180 minutes
Dough Preparation time: 130 minutes (Can pre-prepare)
Cooking time: 35 minutes
Baking time: 15 minutes
Servings: 6-18 people
500g Uni-President My Day Home Made Series Bread Flour
25g Caster sugar / Granulated sugar
8g Instant Dry Yeast
2g Italian spice
2g White pepper powder
2g Coarsely ground black pepper
100g Olive oil
36 small piece of grilled / pan fried bacon
Moderate amount of black pepper
Moderate amount of ketchup
Optional - coriander leaves
Mix salt, caster sugar, water and other powders and spice first. Add the instant dry yeast evenly and let it dissolve before adding flour and olive oil.
Knead dough for 3 minutes and let it rest for 20 minutes for 3 times until the dough is elastic. (Refer to *Triple 3 Dough Kneading Technique below)
Do a windowpane test by forming a square with a small ball of dough, continue to stretch it until the middle becomes a thin film that allows light to pass though without breaking.
Cover the surface of dough with damp cloth/plastic wrap to prevent it from drying out.
Let the kneaded dough rise at room temperature for 60 minutes.
For round shaped crust, divide and roll the dough into 18 pieces of round balls, 50g each.
For square shaped crust, divide the dough in 18 squares, 50g each.
Place the round balls/square doughs onto the baking tray and cover with a plastic wrap.
Leave 20 minutes for the dough to rise.
Grease the bottom of the tin with a little olive oil, flatten out the dough slightly and set it in the tin.
For round shaped crust, press the dough like a pie crust: thinly press the bottom and evenly stretch the dough to about 1/2 mold height on the sides.
For square shaped crust, press the dough and flatten the bottom evenly.
Carry out the final fermentation for 40-50 minutes at room temperature (Till the dough doubled in size). Brush the dough with egg white to give a golden crust finish.
For pre-preparation, put dough in the freezer after final fermentation. Thaw it before brushing it with egg white. Frozen dough can be kept up to 7 days.
Spread 2 slices of bacon, squeeze some tomato sauce and sprinkle some black pepper on it.
Crack a whole egg into the center of each dough cup.
Bake it in the oven's top rack at 180°C / lower rack at 230°C for 14-15 minutes.
After it cool down, squeeze some tomato sauce and sprinkle with coriander leaves for garnish (Optional).
Enjoy the savory taste of your Sunny Cups!
Triple 3 Dough Kneading Technique
Knead the dough for 3 minutes with a spatula. Press and mix until there is no flour residue left.
Continue mixing for 3 minutes until the dough gather together and becomes elastic.
Spray with water and cover it with a plastic wrap after the end of the kneading and let it rest for 20 minutes.
Follow the diagram below for the 2nd and 3rd kneading process.
After completing the 3rd kneading process, proceed to back to Step 2.
1. Grab the dough
4. Turn 90 degrees; repeat the above steps for 3 minutes
18 Single Baking Mold / 3 Baking Mold Tray with 6 molds each /18 Round or Square Disposable Tin Foil Cups
Round Baking mold: model-SN6031 (size: upper diameter 10CM* lower diameter 8CM* height 2CM)
Uni-President My Day Home Made Series Bread Flour 1kgBUY NOW
Lesaffre Saf-Instant® Yeast Gold 500gBUY NOW
Lesaffre Saf‑Instant Dry Baker's Yeast 55gBUY NOW
Lesaffre Saf‑Instant Red Dry Baker's Yeast 55gBUY NOW