Finally, I found out the missing component and am glad now I can finally bake one that is close to my liking.
The texture is chewy and it stays so even after it has been cool completely.
The texture is chewy and it stays so even after it has been cool completely.
Source: Apologise as I cannot recall where I adapted this recipe from.
Learning experience:
When adding in the bread flour, this round, I only let it thicken slightly.
After adding in the tapioca flour, I had a hard time mixing it to smooth so I used a beater to do it.
Though it stated 2 eggs, I used less than 1. Not too sure whether it is because mixture (bread adding stage) was not done too dry.
I will increase the salt a little to 3g next round and add another 5 - 10g cheese more next round.
Texture-wise, it is chewy and has a crispy crust while still warm. The crust softens once the bread cools completely.
I will need to pipe it taller and 5cm diameter next round. It did not lose its shape during baking and it does not spread. So next round, I will do it in one pan instead.
Overall, it is good.
What you need:
When adding in the bread flour, this round, I only let it thicken slightly.
After adding in the tapioca flour, I had a hard time mixing it to smooth so I used a beater to do it.
Though it stated 2 eggs, I used less than 1. Not too sure whether it is because mixture (bread adding stage) was not done too dry.
I will increase the salt a little to 3g next round and add another 5 - 10g cheese more next round.
Texture-wise, it is chewy and has a crispy crust while still warm. The crust softens once the bread cools completely.
I will need to pipe it taller and 5cm diameter next round. It did not lose its shape during baking and it does not spread. So next round, I will do it in one pan instead.
Overall, it is good.
What you need:
2 eggs (I used less than 1)
30g bread flour
30g unsalted butter
2g salt
20g sugar
150g milk
130g tapioca flour
30g cheddar cheese
Method:
Preheat oven to 180°C.
Line a baking sheet.
Whisk egg and set
aside.
In a bowl, whisk bread, salt,
sugar and milk until smooth.
In a pot, melt butter.
Add in the flour mixture and stir until it thickens. Remove from heat.
Add in the flour mixture and stir until it thickens. Remove from heat.
Mix in tapioca flour
until a smooth dough is formed.
Slowly mix in eggs,
making sure each addition, the egg is fully incorporated. The batter should have a triangle shape dangling
from the spatula. Stop adding egg once this step reached.
Add in cheddar cheese and fold well.
Transfer to piping bag
with a big round tip.
Pipe about 4 cm onto tray and smooth out the tip by damping your finger. The dough does not spread much so you can keep them closer.
Bake for 20 – 25 mins.
Bake for 20 – 25 mins.
Enjoy!
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