Saturday, September 08, 2012

Soft buns at last!

This afternoon I tried my hands again at kneading and baking bread using the "Tangzhong" method. The recipe says to knead for about 10mins depending on how fast and hard one kneads. I took more than 30mins and the dough was still quite sticky but I could see a round hole forming when I stretched a piece of dough. So I just left the sticky dough to double before putting in fillings like cheese, choc chips and cranberries. I was happy with the taste of the cheese bun I shared with Sis. Subtly sweet and soft. I declare the bun to be nicer than the SQ flight bun and sis declared that it is nicer than most of the other stuff I have baked :)

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