Thursday, April 15, 2010

Bread Making

Scale of difficulty ★ (it is quite time consuming though....)
Yummy-ness ★★★★★


Making bread just always seemed like a very difficult thing to me... I was always terrified that my bread will not rise and I'll end up with a tough and flat dough.... till..... my mum's friend introduced her to making bread with the tangzhong (湯種) method. To view the original recipe, see http://en.christinesrecipes.com/2010/03/japanese-style-coconut-custard-buns.html  Since you can see the recipe and steps involved on Christine's site I'm not gonna repeat it, just gonna share with you some process shots and our end results!


Bread dough coming together after 30 minutes of mixing in the bread machine.


After an hour of letting the dough rest :)

Cutting the dough and let it rest for another 10 minutes
After putting in the filling and let it rest for 1 hour


End results!!

Ta da!
 YUM!

We love it so much that I think mum has made it 2 times in a week.... I think we'll get sick of it soon :P But honestly this is a great recipe and the bread tastes just like the ones you buy from the Asian bakery!

We've tried many other variations including green tea, nutella, pork floss, BBQ pork (cha siu), red bean, cheerios and bacon and cheese. Yep, I think our family is addicted so I just had to share it here :)

3 comments:

Christine@Christine's Recipes said...

Aw, the bun is soooo soft and fluffy!
Glad that you liked my recipe. :)
You don't need to go to bakery shop from now on, haha...

Anonymous said...

I want to try! seems complicated to me!

janee amjad said...
This comment has been removed by the author.