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 29, 2011


tried recipe from this book again! (: sorry if i didnt reply to your comment or leave comment. i did read your blog though. just that mth is ENDING. meaning this mth's AB need to be concluded. more busy with it.

anyways, compared to the one in the book, mine was far more inferior! baked 起酥鸡肉松面包 (Puff Pastry Chicken Floss Bun) . you should look at  小雅's version. so much prettier than mine! mine look like those CNY gold coin version :D since i got too much tangzhong left, i doubled the recipe!

the dough is extremely sticky, not easy to handle ): if i were to choose a tangzhong sweet bun recipe, i would use this for sure! texture wise, the hotdog bun's still as soft the next day but this one gets a bit harder. but if you put inside microwave or oven to heat it up, is still as nice!

seem like 1 tbsp of chicken floss filling is not enough! :D
photo taken from the book (:

steps on how to do it


Bread flour 210g
Low Protein flour 56g
Milk Powder 20g
Sugar 42g
Salt 1/2 tsp
Yeast 6g

Egg 30g
Water 85g
Tangzhong 84g

Unsalted Butter 22g
Puff Pastry

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 40mins.
5. With lightly floured hands and table top, knead (4) to form a smooth round ball. Divide dough into 9 balls - about 60g 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. Wrap a tbsp of Chicken Floss Filling. Spray water on the surface. Look at picture above to see how you should do it.
8. Leave to proof for 30 mins.
9. Brush puff pastry with egg.
10. Bake at 180C for 15mins until brown.
11. Leave to cool.
im submitting this entry to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by me from Sweetylicious (: