Ate this once in the Brazilian restaurant at Bukit Timah and fell in love with it instantly! So I decided to try my hand on making them myself.
The method to make this is similar to making choux pastry but the end result is totally different.
Main ingredients:
Tapioca flour
milk
water
oil
salt
Cheese (I used grated parmesan cheese)
1. Boil the milk, water, oil and salt in a pan. Remove from heat. Immediately add in all the tapioca flour to the boiling liquid and stir with a wooden spoon until the liquid is incorporated into the flour. Let the dough cool down.
2. Put the dough in a mixer and add in the egg. Mix well with a dough hook.
3. Add in the parmesan cheese and knead till the dough is smooth (took me about 10 min on my SPAR mixer. Imagine the HORROR if I have to knead by hand -_-'')
Clockwise from top left: Boiling liquid mixture; how the dough looks like after mixing in the flour; egg added; parmesan cheese added.
How the dough looks like after kneading for 10 minutes:
4. Roll the dough into a ball, cover it up and let it rest for a while so that it will be easier to work with.
5. Divide the dough into bite-sized balls. Bake the balls in an oven preheated at 170-175°C for about 20min or till golden brown.
The texture of the interior:
Yummy cheesy balls!
Note: The texture of the buns totally changed the next day -> became harder. Will experiment changing the amount of milk, flour, oil or eggs to see if it will help to prolong the chewy texture.
Artisan Bread Course - Lesson 4 (13/09/09)
15 years ago
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