Creamy Beef Stew & Cheese Bread

Tried and tested with Bosch 4D Hot Air Steam Oven

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Cheese bread

Ingredient [1]

• Bread flour 45g
• Instant dry yeast 1/2 tsp
• Sugar 1/2 tbsp
• Egg (beated) 1/4 pc
• Water 45-50cc

Ingredient [2]

• Bread flour 45g
• Salt 1/6 tsp
• Butter (unsalted) 10g

For shaping use

Beef stew

• Beech Mushrooms 25g
• Corned beef 25g
• Demi-glace sauce 50g
• Sugar 1/2 tsp
• Chicken powder 1/4 tsp
• Potato starch 1 tbsp
• Water 1/2 tbsp

For baking use

• Egg wash As needed
• Shredded cheese 25g

For decoration use

• Parsley (Dried) 1/8 tsp

Beef stew

1. Cut off the tough base of the beech mushrooms and tear them into small pieces. Then cut into half length.

2. Cut the corned beef into 1cm cube.

3. Place the beech mushrooms, corned beef, sugar and chicken powder into a microwave -safe container and mix lightly.

4. Add the potato starch water and mix evenly.

5. Microwave the filling fro 1.5 mintues at 500W, stir evenly and microwave it for 1.5 mintues more.

6. Stir evenly and let cool.

Bread

1. Measure the ingredients [1] into a bowl. Pour water and stir evenly with a wooden spatula. Add the ingredients from [2] and mix.

2. Shape the dough into a ball. Place it in a bowl with the seam side facing down and cover with plastic wrap.

3. Fermentate at 40°C for 25-35 mins.

4. Proceed Finger test, degas and divide into 3 equal portions. Rest 10mins.

5. Spread the dough into 12cm diameter circle with seam side up.

6. Put the beef filling on the center of the dough.Firmly seal the seam to wrap the filling.

7. Place the dough on the baking tray with seam side down.

8. Repeat above step to shape remaining dough.

9. Cover with plastic wrap and a wet cloth. Let the dough fermentate for 20-25 minutes at 40°C. Start preheating the oven.

10. Brush the egg wash on the dough surface.

11. Make a cut of 4cm long in the center of the dough using scissors. Make 2 cut from center radially.

12. Make the cut on opposite side. Fold all the front end of the cuts back.

13. Sprinkle the cheese and bake.

14. Bake with 4D HotAir at 190℃ for 12-17 mins. Sprinkle the parsely while the bread is still hot.

4D HotAir 190˚C

Cooking time: 12-17 mins

(Preheated oven)