To begin, heat the milk in the microwave until luke-warm. I like to do this in 10 second bursts (it usually takes between 10-20s to reach the right temperature). It should be barely warm and not at all hot.
If you’ve microwaved the milk for too long, simply allow the milk to cool for a bit.
Combine the yeast and milk.For dried active yeast, simply whisk into the slightly warmed milk until the mixture looks quite foamy. If you’re using fresh yeast, dissolve the yeast into the milk with *clean* fingertips until it has completely dissolved. Set aside.
For the flour, we want to create a smooth and lump-free flour. So, sieve the flour three times, going back and forth between two bowls. This might seem excessive, but the results are well worth it!
Add the yeast/milk mixture to a standard mixer with a dough hook attachment. Add the flour, lime zest, sugar, salt and the egg replacer.
Start mixing on a low speed for 2 minutes while gradually adding in the margarine. Don’t forget to scrape down the sides of the bowl to incorporate each ingredient well.
Then, mix on a medium speed for 4 minutes.
As this mixture is quite small, you might find that the dough doesn’t knead perfectly. That’s okay, as we’re going to knead again a second time on our work surface. If, however, you find that your mixer can’t reach the dough at all, then don’t worry. Just mix it together by hand then tip onto the work surface and knead for 7-8 minutes until smooth.
Tip out the dough and all the crumbs onto a clean work surface. I won’t be adding any extra flour as it tends to dry out the dough. If you find that the dough is starting to stick to the surface, you can dust the work surface lightly with flour, or rub some oil to prevent any sticking.
Knead the dough for 5 minutes. To knead, hold onto the dough with your non-dominant hand. Using the heel of your dominant hand, hand, stretch and tear the dough away from you. Then, fold the dough back over on itself and give it a quarter turn. Keep kneading for 5 minutes for a smooth and elastic dough. We’re looking to achieve a soft and slightly bouncy dough.
Lightly grease a large bowl with vegetable oil and place the dough inside. Cover the bowl with greased cling film.
Set aside to rise for 30 minutes at room temperature.
Remove the cling film and set it aside, but don’t throw the clingfilm away!
Lay the cling film flat out a clean work surface. Place the dough in the middle.
Then, carefully press the dough into a rough rectangle using *clean* hands. Carefully wrap the dough back up in the cling film and place it in the fridge overnight.
Get excited for shaping and filling the dough tomorrow!