2 minute read
Their pot ‘bubbles over
from South October 2020
by Times Media
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
400ghigh grade flour 80gsugar 4gsalt 5gInstant dry yeast 220gmilk 50gegg(size 7) 40gbutter
Allow butter to soften. Put high grade flour, sugar and salt into the chefmachine bowl and mix together. 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 ofhigh-grade flour on the surface ofthe benchtop then knockbackthe dough. Divide into 12 pieces (each piece around 60g). Roll it into a longoval shape; you can spread some jam, Nutella, mayonnaise or dried porkfloss if you like. Fold the left side ofthe dough over to halfway, then fold the right side on top. Then roll the top and bottom sides, at the same time, towards the middle ofthe dough. Repeat for the other pieces of dough and place them on the pan. Leave enough space for each piece ofdough 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 ofdough, then sift some high-grade flour or milkpowder 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.
