THEIR POT
‘BUBBLES’ OVER!
New creations have been bubbling away on many a stovetop this year with home cooking becoming an even more common pastime. So, it’s not surprising that the team at Barfoot & Thompson has been cooking away too, as a new book containing their own recipes reveals. Featuring more than 115 recipes, Recipes from our Bubbles has been compiled to raise funds for our national children’s hospital, Starship.
To order a copy of Recipes from our Bubbles visit www.barfootthompson.myshopify.com. In the meantime, here’s a taste of recipes to come, thanks to Nicole Yan from Barfoot & Thompson Dannemora.
Creative design fails
FLUFFY JAPANESE MILK BREAD INGREDIENTS • • • • • • •
400g high grade flour 80g sugar 4g salt 5g Instant dry yeast 220g milk 50g egg (size 7) 40g butter
Allow butter to soften. Put high grade flour, sugar and salt into the chef machine bowl and mix together. Add the egg and milk into the bowl, then mix at low speed for about
28 | south | october 2020
one minute. Put the dry yeast into the dough and keep the low speed for about a minute, then increase the speed to medium for about 10-15 minutes. Put butter into the mixer (make sure the butter is softer than the dough, but not liquid form), mix at a medium-low speed for about 20-30 minutes until you find the dough is no longer sticky. Transfer the dough into an oiled bowl, cover with plastic wrap, then leave it in a warm place and let it rise to double the size – it’s ready
when there are some bubbles on the surface. Preheat the oven to 180°C. Place small amount of high-grade flour on the surface of the benchtop then knock back the dough. Divide into 12 pieces (each piece around 60g). Roll it into a long oval shape; you can spread some jam, Nutella, mayonnaise or dried pork floss if you like. Fold the left side of the dough over to half way, then fold the right side on top. Then roll the top and bottom sides, at the same time, towards the middle of the dough.
Repeat for the other pieces of dough and place them on the pan. Leave enough space for each piece of dough in case they stick together. Put them in a warm place and rise again until they double in size. Use a knife to gently make a cross cut on each piece of dough, then sift some high-grade flour or milk powder on top. Place in the oven and bake for 12-15 minutes. Remove from the oven and let cool for a few minutes. You will find that the bread is as soft as a cloud. www.southmagazine.co.nz
