AMA KIP KIP & IGWINYA BITE

1. To start, add all dry ingredients to your stand mixer bowl or a large mixing bowl.
2. Add your active yeast mixed with water.

 METHOD #1 KNEADING WITH A STAND MIXER

1.  Mix for two minutes to finish combining ingredients, then cover with a moist towel or plastic wrap and
2.  Allow to stand for 20 minutes.
3.  Knead the dough on medium speed for 7 minutes or until the dough is smooth, slaps the sides of the
4.  Bowl, and passes the windowpane test.
5.  Note: knead for 3 minutes, allow the gluten to form for 10 minutes then finish the kneading
6.  Process.

 METHOD #2 KNEADING BY HAND:

1.  Mix ingredients for 3 minutes then cover with a moist towel, bowl, or plastic wrap and allow to stand for
2.  20 minutes. Knead for about 15 minutes.
3.  Then lastly make sure the dough proves for an hour or until double in size.
4.  Then portion on a floured surface, portion 30-50g.
5.   Heat your oil while waiting on the dough to prove and portioning.

1.  bring the cream, tea and glucose to boil.
2.  remove from the heat and let cool down to 85ºc squize and remove tea bags.
3.  put the chocolate in the thermomix and pour the hot liquid over while blending.
4.  cool down and pipe as desired.

1.  Melt together the chocolate, cocoa butter and Mona-Lisa flower coloring.
2.  temper your chocolate color to 29 C as per normal white chocolate working temperature.
3.  Pour the chocolate in a bowl with about 100g popcorn, fold chocolate and popcorn to ensure popcorn in covered place on a baking sheet till crystalized and ready for assembling.