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.

Wednesday, June 15, 2011


i've been away for almost a week. now, i squeezed time to bake BREAD for breakfast. my helper was gone. so, from washing to kneading to cleaning, is all one woman show. i feel soooo LAZY to bake! i've been spending on baking toys and BOOKS! cannot stop buying when i see nice books. yet i always kept it in my book shelf instead of utilising it! psst, 20% KINO SALE! hurry go :D

 anyways, what's for breakfast?

HOTDOG BUNS! my nephew's favourite! topped it with mozarella cheese. normal buns? NO! the fragrance when is in the oven, was as though you walked pass some bakery shop. and the texture of the bun is sooo soft and fluffy! i guess the egg wash helps? the bun is like a bit crispy outside but super soft inside! baked 8 of it and left with 3 for breakfast! my family love it! (:

im so determined to get a good mixer! KA or Kenwood? im too lazy to knead all the time! is therapeutic the first time. subsequently, plain laziness! is my FIRST attempt on water roux method too! :D is fun!!

this is THE recipe! those who tried this will agree with me! thank you Shirley for sharing this!

is proofing

after proofing, with egg wash and cheese!

TADA! out from oven! i like the slightly burnt top :D

look at the bread! super soft!


Water RouxBread Flour                 50g
Boiling water                75g

Bread Dough
Active Dry East           6gm
Bread Flour                160gm
Plain Flour                  40gm
Sugar                          50 40gm
Salt                             2gm
Water                         50gm
Egg                             1
Butter                          40 30gm

Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for  2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add (1) and continue to knead for 3 mins. (I am using Kitchenaide speed 2)
4. Add butter and increasing kneading speed to speed 4.
5. Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
7. With lightly floured hands and table top, knead (6) to form a smooth round ball. Divide dough into 8 balls - about 60g each.
8. Roll each small ball into a round ball and leave to proof for 10mins.
9. Flatten each ball and roll out to a circle with a rolling pin. Place hotdogs in the center of the dough and wrap and seal the edges of the dough to form a ball.
10. Leave to proof for 1 hour.
11. Brush with egg and decorate
12. Bake at 185C for 8-10mins until brown.
13. Leave to cool.

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

then, i baked Coffee Kahlua Chiffon Cake last week. i dont like it at all! apparently, my family love it and asked for extra servings. NO cracked top (: the texture is really soft! (:

father's day is around the corner! i dont know what to bake for the day! do you? (: