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OK, it’s not normal but innovation is about suspending the left brain without fear. Well, it worked. Both the texture and the taste. The only minor downside is that the top of the bread “collapsed” a little perhaps because I was out and left it in the machine after it was cooked (but I’m not sure if this was the reason). The taste of the chye poh comes through very nicely flavouring the bread. For those of you not in the know, Chye Poh is salted radish which is used as a topping on Chwee Kueh and the other popular dish is chye poh omelette which uses the same salted radish.

How did I do this? Well, first I fried a whole bunch of Chye Poh in Grapeseed Oil (which can take high temperatures) and added this fried mixture with the oil (after cooling) to the water and carried on with the rest of the basic recipe. The only items from the basic recipe which I omitted was salt and butter as the salt and shortening comes from the chye poh.

One caveat though. I was monitoring the bread during the kneading phase and noticed that it was too “liquidy”, perhaps because of the oil from the chye poh. I made a call then to add a couple more tablespoons of flour until the consistency was of a “elastic ball”.

Watch out for more experimentation.

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