Dried Shrimp Spicy Sambal Bread

Dried shrimp spicy sambal or more commonly known as Hae Bee Hiam in Asia, is the perfect marriage of dried shrimps and spices. This popular condiment is commonly used as a filling for buns. In our rendition, the dried shrimp spicy sambal is mixed into the bread giving an explosive of flavours in every bite.

INGREDIENTS

DoughQuantity
Wheat flour230g
Cold water134ml
White / castor sugar19g
Saf-instant® Gold instant dry yeast4g
Salt3g
Butter10g
Dried shrimp paste19g

FEATURED PRODUCT

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PREPARE THE DOUGH

  1. Place all the ingredients into the mixer except for the dried shrimp paste.
  2. Mix the ingredients for 4 minutes on low speed and 4 minutes on high speed.
  3. Do a quick windowpane test before adding in the dried shrimp paste and mix for 2 minutes on high speed. Otherwise, continue mixing till the dough is sufficiently kneaded before adding in the dried shrimp paste.
  4. Final dough temperature should be approximately 27˚C.
  5. Place the dough into a bowl, cover with cloth and let it rest for 30 minutes at room temperature.

SHAPING

  1. Using a rolling pin, roll the dough into a rectangular shape of about 30cm length and 10cm wide.
  2. With one of the shorter side facing you, use your hands to roll the dough away from you to form a loaf-like shape. Remember to pinch the seam closed with your fingers.
  3. Place the dough with the seam facing down into the bread pan.
  4. Cover the lid and let it rest for 120 – 180 minutes or till double in size at 80% humidity and 30˚C.

BAKING

  1. Preheat oven at 200˚C.
  2. If you’re intending to create some design on the bread, this will be the time to do it.
  3. Bake for 28 minutes at 180˚C or till golden brown.
  4. Let it cool before slicing.