Freshly and Lovingly Baked on : 15th Feb 2015
Dutch Crunch roll is an interesting bake with a topping that creates the tiger skin pattern. I am unsure why it is also called tiger bread because the resulting pattern does not seem to look like a tiger but giraffe. This bake is on my to bake list for 2 yrs. I hesitated because I have not find a way to make it interesting or utilise the concept of tiger bread. Most of the tiger bread I saw was round in shapes. In addition, the amount of yeast for the topping does put me off totally. Since I have not made this before, I will not attempt to suit the recipe to my needs but to be a good girl and follow the recipe.
I wanted to create a tiger bread literally by shaping it into a cute tiger. I am hoping the resulting crack on the toppings will look like a tiger. However, after I saw the final baked product, I am actually unsure what it is. It looks more like a porcupine or mouse. Whatever it is, I have attempted. The Dowager came today and she exclaimed ” OH WHAT A CUTE MOUSE!” when she first saw it. I went -_-“””…………. I replied, “please, it is a tiger!”
The bread roll which I have use is a Japanese Milk bread instead of the usual white bread roll which is the base for Dutch Crunch Roll. The below recipe will make about 9 “tigers”.😉
Japanese Milk Bread
310g Bread Flour
90g Cake Flour
30g Unsalted Butter
5g Instant Yeast
25g Fine Sugar
50g Organic Honey
Mix all ingredients into the mixer bowl. Knead for 10 minutes before adding in the butter. Continue kneading until it passed the window pane test.
Let it proof until double in size before shaping. For this bake, I have actually left it in the fridge overnight before using. So its a real slow rise for the dough.
3/4Cup Organic Brown Rice Flour
1 Tbsp instant yeast
1/2 cup Warm water
1 Tbsp Granulated Sugar
1 Tbsp Canola Oil
1/4 Tsp Salt
Once the dough has doubled in size, punched it down gently and divide it up into 60g dough each. Shape it into a long shape and placed it onto the baking tray. Roll out the 2g dough each for the ears and 2g dough for the face patch. Pitch a little for the nose. Do remember to space the dough out to ensure ample space for the dough to do a second round of rising for about 20 minutes.
While waiting, prepare the toppings by whisking all the ingredients together. The texture should be a thick paste where you can spread. If it is not, add in more rice flour. Let it rest for 15 minutes before using.
Once the second proofing is done, spread the toppings onto the dough. Because I am trying to make it into a cute tiger, I did not spread the topping onto the entire dough but 3/4 of it. Do spread it generously.
The final product before sending in to bake.
Bake them in a preheated oven of 180 degree for about 18 minutes.
The baking progress:
3 minutes into the baking
10 mins into the baking
The successful of this bake which I think will be the “tiger skin Texture” which characterised the Dutch Crunch bread. I think it can be better but I am happy for the first attempt