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1
Add the sugar and yeast to the warm water, mix well and allow the yeast to activate for 10 minutes until it foams up.
2
Place the flour and salt into a bowl, and mix together.
3
Add all of the ingredients (including the soft butter), to your stand mixer bowl, and with the dough hook attached, knead for 10 minutes.
4
For hand kneading, add the yeast mixture to the flour, and add the butter, then mix all of the ingredients together in the bowl, tip the contents of the bowl out onto the bench bring it all together, and hand knead for 10 minutes.
5
Place the dough into a warm greased bowl, cover and allow to proof for 45 minutes, in a warm spot.
6
When your main dough has been proofing for 20 minutes, it’s time to make up your tiger paste.
7
When your main dough has been proofing for 20 minutes, it’s time to make up your tiger paste.
8
Mix together all of the Tiger topping ingredients in a small bowl, cover and set it aside in a warm spot.
9
After the 45 minute proof, turn out the dough and knock it back, that simply means force all of the built up gas out of it, then form it into a ball.
10
Divide the dough into 6 equal pieces, each piece should weigh around 100g or 3½ ounces.
11
Roll each piece into a ball, and get them onto lightly greased baking tray, leave room in between them for expansion, cove with a sheet of oiled eco-friendly plastic wrap, and allow then to proof for 20 minutes.
12
Once the 20 minutes are up, set your timer for another 20 minutes, and very gently start applying the tiger paste while the rolls are still proofing.
13
Once applied, loosely cover again with the oiled plastic wrap, allow to continue proofing for the remainder of the 20 minutes.
14
Regardless where you are at with applying the tiger paste, when there is only 10 minutes left on the 20-minute proof, pre heat your oven to 180°C / 355°F / Gas mark 4.
15
When the final proof is done, remove the plastic wrap, and place the tray in the pre heated oven and set your timer for 20 minutes.
16
When done, remove from the oven and allow to cool on a wire rack for at least 15 minutes.
17
You can freeze these rolls for up to 3 months, but to retain the maximum freshness, freeze them as soon as they have cooled from the oven.
18
Enjoy.
Method
Ingredients
The bread dough:
370g / 13oz Strong white bread flour
215g / 215mls Lukewarm water
6g / 1½tsp Instant or active dried yeast
15g Soft butter
8g / 1tsp Salt
6g / 1tsp Sugar
The Tiger paste:
50g / 1.8oz Rice flour
10g / 1½tbls Cornflour/Starch
40g / 40mls Lukewarm water
9g / 1½tsp Sugar
22g / 1½tbls Olive or Sesame oil
1g / ¼tsp Instant or Active dried yeast
Pinch of Salt
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Large Aluminium Cookie Sheet/Baking Tray
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
8″ / 20cm Silicone Spatula
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