Tiger Bread aka Dutch Crunch Bread


If you have eaten Tiger Bread or Dutch crunch bread, you would just love it.  It has a crusty exterior, but is soft inside. It is fairly common in the western world but rarely seen in our Asian market. Even then, it is fairly expensive as compare to the ordinary loaf of bread; almost nearly twice the price. This is my second attempt in making this bread. The first time it does not turn out too well and so back to the drawing board. Although this time I spend almost five days rewriting the recipe to suit our asian taste buds, the effort is worth it. The skin is very crunchy and the bread is soft inside. The skin does not crack that much to give it the distinguish cracking skin  because I do not coat the skin thick enough and maybe on the next attempt I will just do that.



Ingredients
 2 cups (240g) Bread flour
 1 cup plain flour
 2 tsp dry yeast or 1½  instant yeast
 2 tsp sugar
200ml warm water
 1 tsp salt
 1 tbsp oil
 
Crunch Topping paste (Rice flour ingredients)
1/2 tsp of instant yeast
 3 tablespoons milk or warm water
 1 tablespoon vegetable oil
 1 tablespoon sugar
 4 tablespoon rice flour
 Method
  1. Place yeast, sugar and warm water in a bowl. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
 2. Sift flour into a large bowl. Make a well. Add salt, yeast mixture and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic.
 3.  Place in a large, lightly greased bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
 4. Using your fist, punch dough down. Turn onto a lightly floured surface. Knead until smooth.
 5. Combine all the rice flour ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk,  it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
 6. Coat the surface of the bread with the Tiger Paste and leave to prove again uncover for a further another 1 hour or till double in size.
 7. Bake the Bread 180c for 35minutes. Tap the bottom of the bread, if it sounds hollow then the bread is cooked. Leave to cool on a wire rack
 


 Note:
 The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavour. It has a crusty exterior, but is soft inside. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread.




For more detail information please visit my website Shoonyin Recipes

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