Brian McCallum | School

Brian McCallum

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24.01.2022 Chef de Cuisine, Melrose Restaurant, Sea World Nara Resort, Gold Coast, Australia

11.01.2022 Blackened Nobby Snapper, Julienne Vegetables, Rice Pilaf, Crispy Sweet Potato Straws and Lemon Butter Sauce

02.01.2022 A Different approach to basic bread rolls. 20g Fresh Yeast 160ml Warm Water 10g Castor Sugar Combine together with water temperature between 32C and 42C. This is a perfect environment for single cell bacterial growth. Above 50C will kill the bacteria and your bread will not rise. seat in a warm, moist environment until activated (the mixture will begin to bubble).... 250g Strong Flour 10g Cinnamon 25g Castor Sugar Pinch of Salt Sift together dry ingredients 3 times. Combine the yeast mixture, 3ml olive oil and the dry ingredients with a dough knife on a clean, flat surface. Kneed or work the dough until well incorporated. The salt helps to form the gluten. the more you work the dough the fluffier the product. Let this prove or rise to double the size in a warm, moist environment (between 32C and 42C). Knock back or work the dough again keeping in mind that the more you work it the softer the end product. Roll the dough into a log shape and cut desired sizes and make dough balls. Brush with milk, cover and let rise to double size in the warm, moist environment. Bake at about 190C in a convectional oven between 15 and 25 minutes. Let them cool on a bakers rack, they will soften up so don,t freak when they come out crispy! Bon Apetit!!! See more