This is a rough guide but there are loads of resources online where you can learn more.Dahi Chutney (Yogurt Mint Dip, Dahi Ki Chutney, Curd Pudina Dhaniya Chatni) is a spicy green Indian condiment that goes very well with any snack or appetizer. Flour with 11-12% protein should be used for proves of 6-18 hours, flour with 12-13% protein can typically be used from proves from 18-36 hours, and anything over 13% should be great for long proves of 36 hours or longer. Different flours have different protein contents – the higher the protein, the longer you should prove your dough. The best dough is proved for 24-48 hours or more – longer proved dough tends to be lighter, more digestible and have better flavour – but this isn’t always necessary, you can make good dough in just 4-6 hours if you want a quick pizza fix! A super important part of good dough is matching the flour you use to the length of prove you have planned. You’ll need accurate scales to weigh everything out precisely, including yeast weighed out in increments as little as 0.01g. Of course, you can keep pushing this up and up, but I don’t personally find the benefit is worthwhile when balanced with the increased difficulty of handling. You’ll be asked to pick a dough hydration, 60% is a great starting point, once you’re happy there you can increase your hydration by 1-2% at a time – all my dough these days is made at 63% hydration which I find bakes beautifully but isn’t too difficult to handle. Download an app called PizzApp, which will give you the precise ingredients for a certain amount of dough when you plug in your planned length of prove as well as your room/fridge temperature. So, this is a recipe with a difference – you’re going to need to put some work in to find out the exact ingredients you’ll need for the dough you want to make. Simply put all of the ingredients in a food processor and pulse until liquidised.įor me, the starting point is to think about dough making as a skillset rather than a recipe – of course you can use a recipe to give you your ingredients, but you need to invest time in learning about the factors than can affect your dough, as well as a number of different techniques used through the process You can also add a tiny bit of chilli powder for colour. Garnish with a few mint leaves, coriander leaves, and a touch of pepper before serving. Grill until cooked through and slightly charred.ĥ. If using smaller cubes of meat, use skewers and thread the pieces of meat on these for the cooking process.Ĥ. Leave for at least 4 hours to overnight.ģ. Place your ingredients in the marinade and coat thoroughly, then place in separate containers to leave in the fridge overnight. If using chicken thighs or drumsticks, make sure to score the meat so that the marinade will really penetrate the meat and give it plenty of flavour. Simply tip all of the spices and yoghurt into a large bowl and mix thoroughly for a few minutes.Ģ. Optional: 1 heaped tsp of amchur, or tamarind paste, or lemon juice Methodġ. Half a cucumber, chopped into very small cubes 500g chicken goujons, or chicken drumsticks, or chicken thighsģ tsp salt, preferably pink/Himalayan saltġ heaped tsp red chilli powder, less if you don’t like your food too spicyġ heaped tsp curry powder, less if you don’t like your food too spicy
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