So I tried another bread recipe from the Bread Doctor book . Initially , I was thinking of adding some whole wheat flour but after watching French kneading technique on You Tube , I decided to give it a go .
After 5 minutes of of kneading a very sticky dough , I was , darn , I should have left my flour container open and put it beside me lol
Since I'm not fond of adding extra flour whenever I bake bread , I usually put back the flour container out of my reach ..... least I'll be tempted to use it .
If you're a regular lurker of this site , you'll see that almost all of my bread except my first pullman bread were made with some whole wheat flour . Kneading is so much better especially with sticky dough , if you substitute some of the bread flour with whole wheat . It absorbs more water , thus making the dough easier to knead . Besides , I love the texture and taste when bread is made of bread and whole wheat flour combo .
Well , as you can see , the bread turns out great , the crumbs look good , so soft ! I never thought that I could knead a very sticky dough without spouting some French words , the gorgeous weather that day , certainly helps hee hee
I added some lime juice to chicken mixture since there's not enough tanginess for my taste if using only the zest .
The patties are also good as an appetizer , just shape it into small balls and pan-fry them . Of course , eating it with steamed rice is a no-brainer ^___^
Makes 9 ( 60 grams dough ) I made 9 ( 40 grams dough / about 3-inch each ) and 3 ( 60 grams dough )
Recipe adapted from 65° Bread doctor ( Translation by Yanyan )
210 grams bread flour
56 grams cake flour
20 grams milk powder
42 grams caster sugar
1/2 tsp salt
6 grams yeast
30 grams egg
85 grams water
84 gramsTangzhong ( cooked water-roux mixture )
22 grams butter , melted
* In a large mixing bowl , combine the 2 flour , milk powder , sugar , salt and yeast , stir well to combine . Make a well in the center of the flour mixture and add in the egg , water , Tangzhong and the melted butter , use a wooden spoon to combine all ingredients to form a shaggy dough . Tip in dough to a clean surface , and knead for at least 15 minutes or until the dough is smooth and elastic . The dough will be very sticky but try not to add any extra flour , just throw it back and forth /or stretch and fold , after 10 minutes the dough will still be very sticky . After 15 minutes , it will come together , still tacky but so much easier to handle and by that time , your dough is ready for proofing .
* Put dough into a lightly-greased mixing bowl , cover with plastic wrap and proof until double in size , at least an hour , depending on the warmth of your kitchen .
* Divide dough into several pieces ( according to your preference ) and let rest for 10 minutes .
* Shape dough into rounds , spray or brush the top with water and dip or sprinkle with sesame seeds ; put into a lightly-greased baking sheets . Cover and let proof until double in size .
* Meanwhile , preheat oven at 180°C .
* Bake rolls for 15 minutes .
Please check original recipe at GoodFood channel
140 grams shallots , finely chopped10 grams garlic , finely minced
5 grams lemongrass ( white part only ) , finely chopped400 grams chicken , minced
30 grams breadcrumbs
10 grams coriander stems and leaves , coarsely chopped
zest of 1 lime
2 tablespoons fish sauce
1 tablespoon raw sugar
1 tablespoon chili sauce
1 teaspoon lime juice
* Combine all ingredients together and mix well to combine . Shape into patties ( size according to preference ) and chill for at least 30 minutes .
* Pan-fry patties on both sides until done .
To serve :
mayo and Thai chili sauce , mix together
This post is linked to the bloghop event Cook like a Star , this month's feature chef is Bill Granger and organized by Zoe of Bake for Happy Kids , Mich of Eat a Piece of Cake and Yen of Eat your Heart Out
Also linking this post to the Cook your Books event hosted by Joyce of Kitchen flavours