Hurray!!! I got it, I made it and I'm delighted! Wow! To my surprise, this sweet success comes quite suddenly. The bread is soft and nice just like the ones sold in bakery shops.... no no, my hubby says they are better than the "real" bread.
Like those who give long speech after they go onto the stage to collect their trophies or awards, I would like to specially mention David Ong who is professionally trained in bread making as he guided me through endless SMS in this 4th attempt. A little help comes from a new book (Hand-made Bread--Asia) that I bought at Popular book store. It has detailed explanations complete with photos to guide the readers along e.g. speed of mixer and when to add what ingredients etc. Although I don't quite like the recipe and the way they compiled the photos and explanation, it is still helpful.
Some tips to share if you plan to start self learning:
1) Do not buy those instant yeast that is packed in small boxes. (They usually come with 5 sachets). I recommend the blue coloured "Bruggeman" dry yeast from Phoon Huat. I believe one of the reasons for my earlier failures comes from the yeast. This time round, I can see the dough prove within the suggested time. Previously it took 2 hours and it still could not "grow" double in size. And smell from the yeast is more pleasant.
2) Make sure your dough knead until it is no longer sticky. It should turn smooth and become stretchable without breaking/tearing.
3) Buy a bread mixer if you'll make bread more than 2 times a week. It helps save lots of time and it is foolproof. Just press a button and it is done.
Credits: Recipe from Y3k by Alan Ooi
Ingredient:
A)
300gm high protein flour
1/2 tsp salt
1 1/2 tsps milk powder
50gm caster sugar
B)
125ml water
1 1/2 tsps instant yeast
1 egg (B grade)
c)
40gm butter
Glazing
1 egg beaten, ketchup or chili sauce
Filling:
8pieces chicken sausage
Method:
1. Combine A in a mixer and mix for 1 min till mix well (low speed). Add in B and beat till a dough is formed est. 2-3 mins (low speed) . Add in C and beat till dough is smooth (medium speed 3) , you'll see and dough slapping the bowl (est. 10-15 mins). Make sure do a stretch test before sending the dough to prove. It should be able to stretch to a thin membrane without breaking/tearing.
2. Leave dough in a big bowl covered with damp cloth or cling wrap to prove. It should rise till 2 - 3 times in size (I proved mine for an hour, cox it was a rainy day, you should leave the yeast do its work and prove to required time)
3. Divide dough into 35gm portions, rest further 15 mins before flatten and roll out reach portion of dough into a longish shape. Place a halved sausage roll in the centre, roll up and seal. Arrange on a greased baking tray, sell spaced apart. Cover and rest for the next 40 mins - 1 hour till buns double in size.
4. Glaze with beaten egg wash and decorate with chili sauce or ketchup. Bake buns in a preheated oven at 16oC for 15 - 20 mins.
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