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Tried and tested with Bosch 4D Hot Air Steam Oven
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Ingredients
Ingredient [1]
- Bread flour 45g
- Instant dry yeast 1/2 tsp
- Sugar 1/2 tbsp
- Egg (beated) 1/2 tbsp
- Water 50~55cc
Ingredient[2]
- Bread flour 45g
- Salt 1/4 tsp
- Butter (unsalted) 5g
[For shaping use]
- Egg (beated) 1/4 pc
- Onion 20g
- Mayonnaise 20g
- Salt A pinch
- Black pepper 1/8 tsp
[For baking use]
- Egg wash As needed
- Breadcrumbs 1tsp
- Shrimp (without shell) 9 pcs
- Vegetable oil 1/4 tsp
- Broccoli 25g
- Mayonnaise As needed
Workflow:
Tartar sauce
1. Crack the egg in a heat-resistant container and wrap loosely with plastic wrap. Heat in the microwave for 10 seconds at 500W.
2. Stir with a fork, and then microwave for another 10 seconds at 500W. Let cool.
3. Cut off the root end of the onion. Dice into 5mm cube.
4. Add onion into egg wash, add mayonnaise, salt, black pepper and mix (tar tar sauce).
5. Dice the broccoli into 1.5cm cube and remove excess moisture.
Bread
1. Measure the ★ ingredients [1] into a bowl and Pour water, stir evenly with a wooden spatula.
2. Add the ingredients from [2] into the bowl of [1], Shape the dough into a ball. Place it in a bowl with the seam side facing down and cover with plastic wrap. Ferment 20-25 mins.
3. Proceed figure test, degas and divide into 3 equal portions. Round into a ball and rest 10 mins.
4. Place seam side down and spread the dough into 20×15cm with a rolling pin.
5. Use a pastry scraper to make cuts into the dough about 5mm from the right and left sides. Fold the dough inward, and press down gently with your hands.
6. Let the dough fermentate for 20-25 minutes at 40ºC.
7. Start preheating the oven 5-10 minutes before the end of the final fermentation.
8. Brush the sides with the egg wash, and sprinkle the folded-over portion with the breadcrumbs.
9. Mix the shrimp with vegetable oil.
10. Place the shrimp, broccoli and mayonnaise, then bake.
Setting procedure:
4D HotAir 200˚C
Cooking time: 10-14 mins
(Preheated oven)
