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The Dutch Crunch (Tiger Bread)

The Dutch Crunch (Tiger Bread)



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The Dutch Crunch (Tiger Bread) recipe by of 29-08-2015 [Updated on 30-09-2015]

Tiger bread or dutch crunch or tiger bread or giraffe bread is the name of a type of bread, which has a very distinctive crust on its surface. In the United States, it is popular in the San Francisco Bay Area, and in the Netherlands and the United Kingdom, it is found in almost every bakery.
This bread is generally made with a milk dough, then covered with a batter made with rice flour with which it is covered before cooking. The batter in cooking, drying, cracks, thus giving a brindle or giraffe aspect, you do, and above all a crust with a characteristic flavor that contrasts with the softness of the internal crumb. In short, it was too particular not to try it and now here it is tested for you;) Girls, I leave you and I throw myself into the preparations for my little star's party, today I am 4 years old !!!

Method

How to make the Dutch Crunch (Tiger Bread)

for the batter:

Dissolve the yeast in the water and milk.

Then add the flour, sugar, oil and finally the salt.

Knead to mix everything.

Once you have a ball, put in a bowl, cover and let it rise for 2/3 hours or until doubled.

Meanwhile, also prepare the batter by dissolving the yeast in the water and then adding flour, sugar and oil.

Stir until you get a thick batter then, cover and let it rise too.

Now divide the dough into 8 rolls or loaves, place them on a baking sheet lined with parchment paper and let it rise for another hour or until doubled.

Then completely cover the bread with the batter. Bake the bread at 200 ° C and bake for about 20 minutes or until the surface is golden.

Let your tiger bread cool and serve.



Tiger bread, tiger bread, dutch crunch

The tiger bread, also called tiger bread or dutch crunch, it is really very particular on an aesthetic level. The coverage that is created on the surface, in fact, is very original, very nice and super Crisp. For a lover like me of bread with a hard crust, this recipe was love at first sight.

Do not think it is difficult to make tiger bread, it is a very normal bread on which, however, a sort of leavened dough is placed rice flour which, with the heat of the oven, does not expand uniformly because gluten-free and tends to & # 8220square & # 8221 creating the spotted effect so cute and so greedy that I never would have believed. The interior, on the other hand, is very soft and with a lot of crumb.

The recipe comes from a book I found in my new London house, at the end of which it says that rice flour is not ground rice and that you can easily find it in supermarkets in the special diet aisle. This thing made me smile a lot & # 8230

But now let's see together the recipe of this delicious tiger bread that I recommend you try as soon as possible to realize how good it is!


Recipe Summary

  • ½ cup butter, cut into 8 pieces
  • 6 ½ (1 ounce) squares semisweet chocolate, finely chopped
  • 3 eggs, room temperature
  • ⅓ cup white sugar
  • 4 unsweetened cocoa powder teaspoons
  • 2 tablespoons all-purpose flour
  • 1 pinch salt

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.

Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

Combine eggs and sugar in a large bowl beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, cocoa powder, and flour until combined. Pour batter into the prepared ramekins and place on a baking tray.

Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.


Tiger bread or Dutch crunch bread

Tiger bread or Dutch crunch bread, call it whatever you want, the result is a soft bread with a crunchy rice crust that, when cooked, cracks giving rise to flakes similar to the tiger or giraffe fur pattern. It is an American bread imported by Dutch colonists, which later became very famous and still produced today. I took the recipe again, relying on this video.

The breads are spread with a mixture of rice flour, water and yeast. When it is in the oven the bread grows and the rice flour coating, being gluten-free, breaks, creating that characteristic aspect.

I think leavening is therapeutic, at least for me. Picking up a dough, feeling its scent, its texture, working it, are all actions and sensations that have the power to calm me down. I find myself with my face glued to the oven to see the bread grow as if it were a magical attraction. Then the scent is intoxicating, of those that always evoke a thousand memories, because bread is part of our identity.

Traveling around the world, my brother always told me that the poorer a country, the better the bread, because it is the basis of all nutrition. Water, flour and yeast, three ingredients for a unique magic.

Lately I have been making many leavened recipes precisely because kneading calms me. In the blog I have many loaves in the world but I would like to make them again and again. Maybe being able to taste them first in the place of origin.

The recipe is for 2 Tiger bread or Dutch crunch bread of about 300 g each but the dough can be divided into smaller rolls or made just one. Obviously the cooking times will be slightly different.


Tiger bread (or dutch crunch)

The tiger bread or dutch crunch, in Italian simply tiger bread or giraffe bread, is a type of bread that is characterized by a very particular crust that covers the surface, which exactly resembles the spotted mantle of a giraffe. The crust that covers it is made & # 8220ad hoc & # 8221 with a leavened batter that is spread on bread and which during cooking creates the crispy crust effect and at the same time those typical spotted crepe.

Tiger bread is a bread originating from the United States, also popular in the United Kingdom and the Netherlands, where it can commonly be bought at the bakery. If you also love to experiment with new types of bread and baked goods, I absolutely recommend that you also try these sandwiches, which are delicious and freshly baked, they have an irresistible scent and crunchiness. A crunchy crust and a very soft crumb.

The tiger bread, which you can make in the form of a single loaf or as sandwiches, is a very simple bread to make, it takes very little time and the processing is so simple that it does not require a mixer, the dough is in fact so simple that it can be worked easily even by hand. The crunchy crust is the result of the coating of a rather dense rice flour-based batter, which during cooking creates the classic stained effect, which is what gives the bread its name.


Ingrediants

Recipes edited and edited from the blog & # 8220 Hanumakocht & # 8220

for the dough

10 g of fresh brewer's yeast

for the icing

80 g of fine rice flour

6 g of fresh brewer's yeast

Preparation

Put the milk and butter in a saucepan and let it cool by melting the butter. Turn off and add the water. Then dissolve the brewer's yeast. In the bowl of the planetary mixer, add the two flours and the sugar, operate the machine equipped with a hook and pour the previously prepared liquid, when the flour has absorbed the liquid, add the salt and knead until you get a smooth and homogeneous well-strung dough. Form a ball and put the dough in a bowl greased with oil, cover with plastic wrap and let it rise until doubled.

Meanwhile, in another bowl, add the water, sugar and yeast. stir until the yeast has dissolved. Now add the oil and then the rice flour, mix. Finally add the salt and mix. Cover the bowl with plastic wrap and let it rest until it has risen.

Once the bread dough has doubled, divide the dough into 12 pieces of about 80 g each and roll them into balls. Put the balls well spaced apart on a baking sheet covered with parchment paper and let them rise until doubled in a place away from currents (oven off is fine).

Apply the glaze over the entire surface with a brush (the glaze must be mixed before applying it). In order for the design to form, the glaze must be applied in a thick layer. Let the sandwiches rest for another 10 minutes.


Preheat oven - 180 deg1. Place carrots into "Closed lid" and grate - 5 seconds / speed 7. Scrape and repeat until all carrot is finely grated. Set.

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Koulouri or sesame bread rings

I always dream. There is no morning in which, waking up, I don't remember what I dreamed of. If it does not happen immediately, after a few hours, flashes of the dream activity appear. For years now I have dreamed of finding myself in various places in the world, even in those where I have never been. I find myself walking the streets of New York or on a bus in Venezuela, Japan and even Antarctica. My subconscious puts into practice what I would like to do in the daytime. Never before have I basked in the memory of trips around the fantastic world that I create at night, at least there are no viruses, distances and masks. It will be for what lately I only make recipes that come from afar. At least the scents of ethnic cuisine make me relax.

If there is a country that I have missed terribly in the last 2 years, it is Greece. The crystalline sea with its fish is perhaps in first place but the most poignant sensation is for that easy way of life, relaxed and almost detached from the frenzy of the world. The Starbooks team always offers a lot of insights into world cuisine and I wanted to start this month at Georgina Hayden's Tavern.

The koulouri or sesame bread rings were born in Thessaloniki then arrived in the capital where, still today they stand out in the streets both in the classic version and in sweet or savory stuffed variants. They contend for the birthright with the Turkish simit for which long diatribes have not yet untied the knot.

The koulouri or sesame bread rings has a fairly neutral flavor and can easily be combined with both sweet such as chocolate, jam and honey or savory.


welcome to my world
for now they will only be pages dedicated to my culinary passion, I will be happy to show you and tell you what I like to do and. to eat.

Remember that all the pages of the Blog are born from tests, inventions and repetitions and therefore will have their own life, over time they can change.

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Video: Tiger bread recipe. Or is it Giraffe bread? Or Dutch Crunch? Ill tell ya. Im the Tiger Bread King! (August 2022).