Aspiring Bakers #8 : Bread Seduction (June 2011)


Bake or steam Bread, Buns or Pau. To join, post it on your blog between 1 June to 30 June.
Click here for details.

The closing date is 30 June 2011.
All entries will be compiled and posted on 1 July 2011.

Friday, June 24, 2011


tried recipe from this book. MORE to come :D

the dough is EASY to handle. as in, is not sticky. the kneading was . . . tiring though. when i was baking, i simply LOVE the fragrance!
cooked TANGZHONG. i cooked soooo MUCH of it! 200g bread flour and 1 litres of water!

can you spot the "lines" drawn on this tangzhong?

overturn the toast. i love the "stripes" from the loaf pan

my mum help me to tear the loaf. so soft and fluffy! (:

sliced using the bread slicer :D
the bread look so lovely! photo taken from the book (:
steps on how to do it (:


Bread flour 540g
Sugar 86g
Salt 8g
Yeast 11g

Egg 86g
Dairy whipping cream 59g
Milk 54g
Milk Powder 9g
Tangzhong 184g

Unsalted Butter 49 40g

Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2.Mix A and B well. Then, add B into A till dough formed.

3. Add butter and continue kneading until dough is no longer sticky and does not break when pulled to perform window test.
4. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 4 balls - about 265g each.
6. Roll each small ball into a round ball and leave to proof for 15mins.
7. Flatten each ball and roll out to a circle with a rolling pin. Look at picture above to see how you should do it.
8. Leave to proof till 80% full.
9. Brush with egg.
10. Bake at 180C for 35mins until brown.
11. Leave to cool.


im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (: