Turn the dough all around to coat it with oil too. Slightly grease the bowl in which you mixed the dough with some oil. That indicates that the dough is moist and ready to be proofed. It is ready when you press your finger against it and it pulls back with some resistance. Pro Tip: Knead your dough for 15 to 18 mins. Start kneading the dough until it is soft, pliable and elastic (image 7-9). In a mixing bowl, combine together salt, flour, sugar, yeast. Step by Step Instructions: Step 1: Prepare the Bread Dough If you do not find it you can use vegetable oil in its place. Sesame Oil: Imparts a bold flavour to the paste.Rice Flour: You would need Rice flour for the recipe and not Ground Rice because the later is coarse in texture and you want the final paste to be fine and smooth.If you are using Active Dry Yeast make sure to activate it first by dissolving in some warm water and sugar before proceeding with the bread dough. Yeast: I prefer using Instant Dry Yeast for all my bread recipes, simply because it does not need any kind of activation before proceeding with the recipe.So while the bread expands, the rice flour paste on top dries, brakes at certain point and eventually crisps up giving the patterned look. Whereas, the white bread beneath is expanding in the heat of the oven. Rice Flour being gluten free does not spread or expand while baking. The rice flour paste is made up of sesame oil, yeast, rice flour, sugar and salt. What makes it special is the rice flour paste applied on top of the dough before baking which dries and cracks while baking giving the bread its characteristic bold look and flavour. Why is it so good?īeing a bloomer bread loaf recipe, you really do not need any kind of baking pan and this recipe can also be adjusted to make tiger bread rolls if that is what you prefer (have included the instructions for those as well). It is a challenge, but thanks to my husband, At least my list is complete and I know what I am baking every day.Originated in Netherlands, also known as t ijgerbrood or tijgerbol (tiger roll), Tiger Bread is basically a soft and fluffy white bloomer bread loaf which has a distinct pattern baked on top owing to the rice flour paste which also gives the bread its flavour and crunch. I have realized in the past that rolls seems to disappear quicker than loaf of bread in my house and this month I need my breads to disappear as quickly as possible as I am baking something every day.īlame it on my being disorganized, my last week's posts are all being baked and posted the same day. I did not use sesame oil to make my paste as I was not sure how the boys were going to take it.Īlso instead of baking it as a loaf of bread, I made it as rolls and hence called it the Tiger bread rolls. I used a basic dinner roll recipe to make the rolls and made the tiger paste. The rice paste made the top of the bread very crunchy and the inside of the bread was very soft. This paste was applied all over the top of the bread in a thick layer and then was baked. What is the roll made with?Īll it needed was a rice flour paste, that had some yeast and sesame oil in it. I expected it to be a complex process, but was excited to see that it was so simple to make. So, after finalizing the alphabet for my bread, I had to see how the pattern was made. The bread is still called the Tijgerbrood / Tijgerbol in Netherlands, which is its place of origin. The president of the company had replied to the 3 year old that he would change the name and since then has renamed the bread to be Giraffe bread.
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