Growing up in nearby Devon, the Cornish pasty, a savory delight of beef, potato, swede, and onion wrapped in a flaky, buttery pastry, has been a favorite of mine since childhood. Perfectly seasoned and crimped to perfection, these pasties are a homage to Cornwall’s culinary heritage.
Difficulty: Medium
- Prep Time2 hr 30 min
- Cook Time30 min
- Total Time3 hr
Ingredients & Equipment
Ingredients For The Bread
- 370g / 13oz Strong White Bread Flour
- 215g / 215 ml Lukewarm Water 40°C / 104°F
- 6g / 1½ Teaspoon Yeast
- 15g / 1 Tablespoon Vegetable Oil
- 8g / 1 Teaspoon Salt
- 6g / 1 Teaspoon Sugar
Ingredients For The Tiger Topping
- 50g / 1.8oz Rice Flour
- 10g / 1½ Tablespoon Cornflour / Cornstarch
- 40g / 40mls Lukewarm Water 40°C / 104°F
- 9g / 1½ Teaspoon Sugar
- 14g / 1 Tablespoon Vegetable Oil
- 7g / ½ Tablespoon Sesame Oil.
- 1g / ¼ Teaspoon Yeast
- Pinch of Salt
Equipment Required
- Stand Mixer (with dough hook attachment)
- Electronic Scale
- Small Mixing Bowl (for tiger topping)
- Medium Bowl (for proofing)
- Lightweight Cloth
- Pastry Brush
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Timer
Method
Preparing The Dough
In a small bowl, mix the sugar and yeast with the lukewarm water. Stir well and set aside for 10 minutes. The yeast should bubble and rise to the top, if it doesn’t your yeast is probably bad and needs to be replaced.
Place the yeast mixture and vegetable oil into the bowl of the stand mixer with a dough hook attached.
Mix the salt into the flour. Turn the mixer on a slow speed and gradually add the flour a few spoonfuls at a time until it’s all added.
Once the dough starts to come together and pull away from the sides of the bowl (it will still look rough and not fully together at this point), stop the mixer and scrape down the sides of the bowl. Set a timer for 15 minutes and let the dough mix on a medium speed until it looks smooth and flexible.
Turn the dough out onto the countertop and knead for a few seconds and then form into a ball.
Proofing The Dough
Grease a clean bowl with half a teaspoon of vegetable oil. Place the dough ball in the bowl and coat it all over with the oil.
Cover the bowl with a lightweight cloth and place it in a warm place for 30 minutes. At the end of the 30 minutes, the dough should have doubled in size.
After the 30 minutes is up, turn the dough back out onto the counter and knead it a little again to remove the gas. Form it back into a ball and place it back in the bowl. Cover and return to the warm place for 45 minutes.
Once the dough is proofing again, it’s time to make the tiger topping.
Making The Tiger Topping
In a small bowl, mix the water, rice flour, yeast, sugar, salt, vegetable oil and sesame oil.
Cover the bowl with plastic wrap. Cut a small hole in the top to vent.
Place the bowl in the same location where you are proofing the dough.
The Final Rise
Turn the dough back out on to the counter and give a light dusting of flour. Knock the gas back out to the dough and form it back into a ball. Shape the ball into an oval shape and place on a parchment lined baking sheet.
Lightly dust the dough with flour and cover with the lightweight cloth. Return it to the warm place for a final proof for 45 minutes
When the proof time is almost up, give the tiger topping a good mix to make it smooth again.
Preheat the oven to 375°F and place a pan of hot water on the bottom shelf to generate steam.
The Final Steps
Using a pastry brush, evenly spread the tiger topping over the top and sides of the dough. It should spread smoothly, but if it starts to stick, mix in a little water to thin it out. If any topping drips off on to the parchment paper, wipe it off using some paper towel.
Place the dough in to the pre-heated oven for 30 minutes. Check the dough, and if it needs a little more color, keep it in the oven for a few minutes more.
Remove from the oven and place on a wire rack to cool for 20 minutes.
Conclusion
Making tiger bread is not too difficult and worth the effort. This bread with its unique crust tastes amazing. It’s got a nutty flavor and a crunch that’s just perfect with a bit of butter or in a sandwich. You don’t need to be a pro baker to whip this up, so it’s a great choice if you’re looking to try something new in the kitchen.