Creamy Shrimp and Corn Soup in Homemade Bread Bowls
From the MolalaCook kitchen · 烘焙手記
Creamy Shrimp and Corn Soup in Homemade Bread Bowls
鮮蝦粟米濃湯麵包盅
Bake the bread bowls from an overnight dough, then fill them with creamy shrimp, ham and sweetcorn soup.
▶ Watch the recipe
Before you begin
A short second bake melts the cheese on top. Leave bread around the base when hollowing the loaf. Fill close to serving time so the bowl holds its shape.
Method 做法
Start the bread the day before
Mix the bread ingredients into a dough. Cover and rest at room temperature for one hour, stretch and fold, then refrigerate covered for 12–18 hours. Bring back to room temperature for about one hour.
See this stage at 7:52 →
Shape and bake
Press out the large air bubbles and shape the dough into round loaves. In the video the shaped dough proofs for 40 minutes at 35°C. Bake at 200°C (392°F) for 30 minutes, then allow the rounds to cool enough to hollow out.
Cook the soup
Slice the onion and ham. Pat the shrimp dry. Cook the onion in a little oil until translucent. Stir in the flour for one minute. Add the milk and stock gradually, then the corn and ham. Bring to a gentle simmer, add the shrimp and cream, and simmer until the shrimp are opaque and cooked through. Season with pepper after tasting.
See this stage at 3:33 →
Fill the bread bowls
Cut a lid from each loaf and hollow out the centre, keeping a sturdy wall and base. Ladle in the soup just before baking, scatter with grated cheese and return to the oven at 200°C for 10 minutes.
See this stage at 4:25 →
Watch & bake along
Creamy Shrimp and Corn Soup in Homemade Bread Bowls
✦When should I season the soup?+
Tools for this recipe
TIGERCROWN CakeLand Dough & Bowl Scraper
For folding and portioning the bread dough.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
