|After proof, double of the size|
|Out of the oven|
|Oops! Some bun was not wrapped properly and the butter leak. Another idea to tear the bun.|
It had been my longest wishing list to bake a bread, infact i had already brought a packet of bread flour and instant yeast and it had been beautifully displayed on my glass cupboard until ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011) awakes me. Often read up scary comments of kneading by hand (Cos i do not own an heavy duty mixer or a bread machine), till i finally have the courage to try. But my yeast was dead (lucky of me to test the yeast before the dreadful kneading came in). My initial attempt was using tangzhong, as i always have a soft spot for soft and fluffy bread. But i overbaked my bread and result a hard crust buns, which i called it rock buns. Noneless to said it was still very fluffy and soft inside, only the crust was really hard and i over glaze the bun (silly of me, i even apply egg wash on the cheese and reapply the bun for 3 times). This is was what the old folks used to said never study hard until the exam came, then had to burn midnight oil to pass the test. Haa!
This time i did not used the tangzhong method due to time constant. During this period, i had alot of hiccup, which emotionally drains me out (be it kids health and personally problem). But the happiest parts was, i did it!!! Hence, i am submitting it to ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011) http://thesweetylicious.blogspot.com/2011/06/aspiring-bakers-8-bread-seduction.html hosted by The sweetylicious
50g unsalted butter
31/2 slice of cheddar cheese, cut into 6 pieces per slice
Some melted butter, for glazing
- Put ingredients A into mixing bowl using low speed mix for 3 minutes, add B using low speed mix another 3 minutes.
- Add half portion of D using medium speed mix for 10 minutes and another half portion for 10 minutes.