1 loaf fresh white bread, sliced and cut into 6cm rounds
1 tbsp butter
500 g fresh prawns, peeled and deveined
2 tbsp diced celery
1 tbsp finely diced eschalot
3 tbsp Japanese mayonnaise
1 tbsp picked, washed and finely chopped tarragon
½ lime, zested and juiced
30-50 ml yuzu or lemon juice
Salt flakes, to taste
Soft white bread
250 ml tepid water
70 g milk powder
60 g caster sugar
50 g butter, melted
7 g dried yeast
7 g salt
450 g bread flour
Egg wash, for glazing
Soft white bread
- Combine water, powdered milk, sugar, salt, yeast and butter in a large mixing bowl and whisk until fully combined.
- Add the flour and using a mixer with the dough hook attached, knead on medium speed for 10-15 minutes, or until the dough is smooth and shiny in appearance, but somewhat sticky in texture.
- Cover the bowl with cling wrap and set aside to prove in a warm place, or into the Oven on the “Prove Yeast dough” setting for 1 hour, or until doubled in size.
- Knock the dough down, releasing all the carbon dioxide. Place the dough into a 24cm loaf tin and cover with cling wrap. Place back into the Oven on the “Prove yeast dough” setting until the dough has doubled in size.
- Remove the bread and pre-heat the Oven on Moisture Plus at 190°C with 1 manual burst of steam.
- Glaze the top of the bread with the egg wash and place the loaf tin onto a wire rack, on shelf position 2.
- Release the burst of steam immediately and bake for 15-20 minutes, or until golden on top and the bread is cooked through.
- Leave to sit in the loaf tin for 15 minutes, before removing the bread to cool on a wire rack.
- In a vacuum seal bag, place the prawns, butter, and a pinch of salt. Place into the Vacuum Sealing Drawer and Vacuum on Setting 3 and Seal on setting 3. Place in a perforated steam container and sous-vide at 65°C for 15 minutes.
- Once cooked, cut open the bag and drain the excess butter from the prawns.
- Chop the prawns and add to a medium sized mixing bowl.
- Add to the bowl the celery, eschalot, mayonnaise, tarragon and lime zest and mix to combine. Season the mixture to taste with lime, yuzu juice and salt.
- Place bread rounds onto a chopping board, spread with salted butter and apply a generous amount of filling before topping with another disc of bread. Serve within the next hour on a large platter.