Ayam Golek and Crusty Sourdough Bread by Chef Martin Yeo (Thermomix® Singapore) скачать в хорошем качестве

Ayam Golek and Crusty Sourdough Bread by Chef Martin Yeo (Thermomix® Singapore)

Watch as Chef Martin Yeo (Chef and Chief Instructor at Tastessentials) shares with us 2 recipes - the Ayam Golek (Coconut Roasted Spiced Chicken) and a Crusty Sourdough Bread, made easily using the Thermomix® TM6 and UNOX BAKERLUX oven! Here are the recipes: 🍗 Ayam Golek (Coconut Roasted Spiced Chicken) Recipe from The Malay Kitchen cookbook Ingredients 1 whole chicken (1.8 - 2kg) 1 tbsp chilli powder 1 tsp coriander powder ½ tsp fennel powder ½ tsp cumin powder 1 tbsp salt 15g sugar 50g cooking oil 200g shallots 15g garlic cloves 15g fresh ginger 10g fresh tumeric 10g fresh galangal 3 candlenuts 10 dried chillies, deseeded, soaked to soften 2 stalks lemongrass, white part only 300g coconut milk 4 pandan leaves, tied into knots 750g water Preparation 1️⃣ Place a bowl onto mixing bowl lid, weigh in chicken. Add chilli powder, coriander powder, fennel powder, cumin powder, salt and sugar. Rub chicken with this marinade, including cavity and set aside. 2️⃣ Place cooking oil, shallots, garlic cloves, ginger, turmeric, galangal, candlenuts, dried chillies and lemongrass into mixing bowl, blend 20sec / speed 8. Scrape down sides of mixing bowl with spatula. 3️⃣ Sauté 8mins / 120°C / speed spoon. 4️⃣ Add coconut milk and pandan leaves. cook 15mins / 100°C / speed 1. Transfer into a bowl and set aside at least 1 hour or overnight. Clean mixing bowl. 5️⃣ Place water into mixing bowl, set Varoma dish into position and insert reserved marinated chicken, close Varoma lid and steam 45mins / Varoma / speed 2. Meanwhile, preheat oven to 180°C. Line a roasting pan with aluminium foil. Set aside. 6️⃣ Transfer chicken onto prepared roasting pan and rack, baste chicken with reserved spice paste, roast in preheated oven (180°C)* for 15-20mins until skin is lightly charred. Serve hot. *Adjust according to your oven 🥖 Crusty Sourdough Bread Recipe Ingredients 225g bread flour 135g water 50g starter ( 100% hydration) 5g salt 3g sugar Directions 1️⃣ Mix bread flour, water and starter, mix 30 sec, reverse, Sp 3. 2️⃣ Bulk 3 hrs in TM bowl. 3️⃣ Add salt and sugar. 4️⃣ Knead mode, 1 minute 5️⃣ Transfer dough to ThemoServer, bulk another 2 hrs 6️⃣ Do 2 sets of stretch and folds and 1-2 sets of coil folds. 7️⃣ Shape and proof for 3 to 4 hrs for same day bake. 8️⃣ Shape and cold retard 8 to 12 hrs in the fridge for next day bake 9️⃣ Pre heat oven to maximum temperature (250c if possible) 🔟 Bake 230°C for 8 to 12 min, then lower temperature to 185°C, 25 min to 30 mins* *All baking perimeters are guidelines as we are using UNOX , kindly adjust according to your own oven. **This recipe produces a Sourdough Crusty loaf for South East Asian region, a thinner crust and softer crumb/texture.