Tiger Bread Rolls Food

TIGER BREAD (DUTCH CRUNCH ROLLS)

Steps:

• Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
• Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
• Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
• Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
• Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
• Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
• Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
• Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.

TIGER BREAD ROLLS

Steps:

• Mix 1 egg into 410g milk using a whisk.
• Add 560g bread flour, 95g spelt flour and 15g salt. Give it a mix with your hand so that it's good and well mixed.
• Pour in the milk mixture and add 150g starter on top.
• Mix the dough so that all flour is completely hydrated and let the dough rest for 30 minutes.
• Perform four sets of stretch and folds spaced out by 30 minutes.
• Let the dough rise until it's increased about 50%, then place the dough in the fridge until the following day. It took about 5 hours for me from the first stretch and fold.
• Remove the dough from the fridge and divide it into twelve equally sized pieces at around 100 grams of dough.
• Shape each dough piece to a ball by pushing the dough up into the middle of the ball, then turn the ball about 20° and repeat until you have a taut surface.
• Place the dough balls on a baking sheet lined with parchment paper and let them rest for fifteen minutes.
• Then do a final shape of each roll by putting it onto your unfloured counter, putting your hand over the top of the ball like a claw, and moving it in circles, making it perfectly round.
• Place back on the cookie sheet and let them rise for about one and a half hours covered with a damp tea towel.
• Preheat your oven to 200°C/390°F/Gas mark 6 (use fan-assist if you have it) with an empty pan on the bottom.
• Make the topping by placing 7g active dry yeast, 100g lukewarm water, 105g rice flour, 15g brown sugar, 14g neutral oil, 14g toasted sesame oil and 4g salt in a bowl. Mix with a whisk to combine.
• The mixture must be spreadable, so adjust using a small amount of water or rice flour to make it a thick, spreadable consistency if it's not already at that stage.
• Put an equal amount of topping on each bun and spread it using a pastry brush.
• When the oven is hot, boil a kettle of water and pour it into the pan, and put the baking sheet in the oven on the middle rack. Close the oven and let it bake for 20 minutes.
• Check the rolls after 20 minutes; if you think they need more time, then bake for longer.
• If you like to check the internal temperature, it should be about 98°C/208°F.

TIGER BREAD

Steps:

• Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
• Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
• Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.