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ok these were worth the hype #potatodumplings #chiveandonion #chillioil #chillioildumpling #fyp #vegan  created by Rhi with Loyle Carner's Plastic
Ep 5 || What happens if we make a dish combining.. #focaccia #chillioil

350g flour
300ml warm water
1 tsp instant yeast
1 tsp honey salt

Combine the salt and flour to a large bowl and set aside.
Combine the remaining ingredients the pour into the flour mixture.
Mix the dry and wet ingredients together until everything is combined. Cover with a towel and set aside for an hour on the bench or overnight in the fridge.

Chilli oil:
1 cup neutral oil, like vegetable or canola
8 cloves garlic, minced
1 tsp fennel seeds
1 cinnamon stick
2 star anise
2 tsp Sichuan peppercorns
½ cup chilli flakes
2 tbsp sesame seeds salt to taste

Add everything up to the Sichuan peppercorns to a small saucepan over medium heat. Allow to sizzle until the garlic just starts to brown and the oil becomes very fragrant, about 5 minutes.
Combine the chilli flakes, sesame seeds and salt to a heat proof bowl.
As soon as the garlic is just golden, pour the oil into the chilli flake mix. Set aside.
Pour a few tablespoons of chilli oil into the base of a baking tray. Pour out the dough and stretch is to fill to the corners as best as you can. Cover again and allow to proof for another hour or 2 on the bench.
Once puffed up, add another few tbsps of chilli oil to the top of the dough and quickly dimple.
Bake at 200C for around 20-30 minutes or until golden on top.
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