Culinary Hotline - 30 November 2022

In today Culinary Hotline we having delicious, Mexican corn-style Roosterkoek, Portuguese rolls and Classic Sourdough Bread, that will fill the our tummy with love.

Mexican Corn-style Roosterkoek
Serve: 4-6

Recipe by: Michaela Tsuen

Ingredients:

lukewarm water
1 Tbsp yeast
2 tsp sugar
2 ½ Cups all-purpose flour
2 tsp salt

Ingredients for filling:
2 Tbsp chilli powder or flakes
2 tsp smoked paprika
2 Tbsp canola oil
1 onion, chopped
3 Cups corn, raw
2 cloves garlic, chopped
salt and pepper
1 Cup cream cheese, room tempreture
1/3 Cup sour cream
4 Tbsp salted butter
1/3 Cup mayonnaise
2 Tbsp fresh lime juice
1 Cup strong cheddar cheese
1.4 Cups parmesan cheese
½ Cup fresh coriander, chopped

Method:

1.) In a bowl, combine a third of the water, sugar and yeast. Allow the mixture about 10 minutes for the yeast to bloom.
2.) Once the yeast has bloomed, combine all the ingredients into a large mixing bowl.
3.) Use a wooden spoon to bring all the ingredients together into a rough dough.
4.) Turn the dough onto a lightly floured surface. Kneed until the dough is smooth and bounces back when a finger is lightly pressed into it.
If at any point the dough feels too sticky, add more flour until it no longer sticks.
5.) Shape the dough into a ball, and place into a lightly greased bowl. Allow the dough to rise for about an hour or doubled in size.
6.) To make the filling, brown the onion in the canola oil. Once it starts browning, add the chopped garlic.
7.) Add the corn and butter to the onion and garlic. Cook at a higher temperature so that the corn gets a bit charred. Add the spices, salt and pepper.
8.) Stir in the cream cheese, cheddar and parmesan until melted. Remove from the stove and allow to cool till room temperature.
9.) Stir in the mayonnaise, lime juice and coriander.
10.) Divide the dough into six equal-sized balls.
11.) Using your fingers, press the dough into a flat disk. Place a tablespoon of the filling mixture inside the dough. Pinch the edges together and flatter slightly.
12.) Heat a pan on medium-high heat (if you have a griddle pan, that’s perfect!). Brush pan with a bit of oil. Fry the roosterkoek in the pan till both sides of the bread are golden brown and crispy.
13.) serve warm and enjoy!

Portuguese rolls

Recipe by: Michaela Tsuen

Ingredients:

3 ¾ Cups all-purpose flour
2 ½ Tbsp butter
1 tsp salt
½ Cup lukewarm milk
½ Cup lukewarm water
½ Tbsp yeast
1 tsp sugar

Method:

1.) Fill a baking tray with water and place it in the bottom of the oven. Preheat oven to 190 degrees Celsius. (The water will produce steam in the oven which will create a crispy crust on rolls)
2.) Place the milk and water into a bowl with the sugar and yeast. Stir together and allow yeast to bloom for about 10 minutes or until the mixture is bubbly.
3.) Place the remaining ingredients into a large mixing bowl. Add the liquid mixture to the dry.
4.) Using a wooden spoon, bring the ingredients together until just combined.
5.) Turn the dough onto a lightly floured surface. Knead the mixture for about 10 minutes or until the dough is smooth and bounces back to the touch. Remember that if the dough feels too stick, add more flour, but gradually.
6.) Divide the dough into a dozen. Roll each piece of dough into a ball and use the palm of your hand to lightly flatten each ball, then bring the two ends together to form a pleat in the centre of dough.
7.) Allow the balls to prove for about and hour or until doubled in size.
8.) Brush the tops of the dough with milk and bake in the oven for about 20 minutes or until golden brown.
9.) Remove from the oven and allow to cool on a wire rack.
Enjoy!

Classic Sourdough Bread

Ingredients:

200g Motherdough
400g Flour
8g Bakers Malt
360g Water, filtered, room temperature
10g salt
30g Extra virgin olive oil (optional, see notes)

Method:

1. Blitz the Motherdough with 300g water and oil.
2. Add the Motherdough blitz to the flour, baker’s malt.
3. Bring together to form a shaggy mass and leave to rest for 30 minutes. Sprinkle on the salt.
4. Turn the dough out and slap & fold until you have fairly good gluten development (5-15 minutes), or knead 5-10 minutes in a mixer on a medium-high speed.
5. Add the remaining 60g of water a teaspoon or two at a time and knead until the water is completely absorbed each time. When you are complete with this step the temperature of the dough should be around 26 deg. C.
6. Give the dough a set of a stretch and fold and transfer for a container brushed with oil. Rectangle or square would work best. Cover with plastic or a popped lid.
7. Leave the dough to prove for warm bulk fermentation at 25-30 deg C. (Oven light method works well). During this phase repeat one set of stretch & fold directly in the container every 15-30 minutes. Repeat up to 7 times for a total of 8 sets including the initial one.
8. This should take 4 hours. At the correct temperature you should notice a lot of air in the dough and a substantial increase in volume. It may not be double but it must be noticeably bigger.
9. After the final stretch & fold, leave to rest for 30 minutes and then shape and place in a well floured banneton or couche. Cover with plastic and leave in the fridge for a cold proof of at least 12 hours. You can go up to 20 hours for more development of the sour flavour profile.
10. When ready to bake, preheat the oven for 45 minutes to maximum temperature. A baking stone or dutch oven is definitely advised for this bake as you need the hot base to drive oven spring.
11. Remove the dough from the fridge and leave to rest for 30 minutes. Turn onto baking paper, gently rub the rice flour from to even it out and score as desired.
12. Place into the oven immediately after scoring, reduce temperature to 200 deg. C and bake with steam (or lid on) for 20 minutes, and then for 35 minutes. Reduce temperature to 190 deg C and bake for a further 10-15 minutes with the door cracked with a wooden spoon to vent the oven.
13. As always leave the bread to cool before cutting open.

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