play dough

Ironically, i have a love-hate relationship when it comes to bread-making.
The love for home-bake bread without the use of artificial bread softener, isn't laden with preservatives in comparison with commercial bread.  In contrary the hate for the many kitchen mishaps i encountered with especially in the early days when i first started. Not forgetting my farewell with my small mixer. However, with that lost, i gained a heavy duty mixer dh bought me. So by hook or by crook, don't you think i should work harder to learn the skill to show him money well spent *wink wink* My journey of experiments started since...
I have lost count the number of defeats with hard rock buns throwing on me! Stubborn dough stood me up many times when i'm trying to proof 'it', yet 'it' proved by not moving a wee bit!  Why oh why didn't Leonardo came to my rescue everytime my heart sank deep big time as titanic would!
Call me silly but i talk to dough! lol My countless interrogation with dear dough for not synergizing with me left none avail. Well, 'it' yet to give me a flavourable answer!
I have learnt that the quintessential part of bread-making lies with PATIENCE & PRACTICE! LOTSA! Just like i always say to my children in the process of learning. By far, of the few bakes i shared previously yields good results. At least i'm on my way for improvement & perfecting every trials as i understand dough better. My experiments continue till one fine day...

 'it' spoke to me! *happy dance*

I simply love the softness achieved using this method. I was on cloud 9!

With all the rave reviews of water-roux method, it has come to a point i must give it a go after my 101 trials tho the thought of anything requires cooking gets me cold feet!

Like mother, like son. Le enjoys play dough. For good, he gets to eat piping freshly bake bread. When tries turned out bad, he gets to play with the whole lot of dough happily without fighting with me for more dough. Afterall, not too bad yah, in exchange for hours of  fun and bonding with my precious.

for the leftover buns, i just piped nutella & almond slices. Tastes just as great!

 texture was indeed pillowy soft.

Yes, i'm gonna faithfully stick with this method for good, real good...and i'm loving it!



Tuna Fish Buns

Preparation:
1. Mix 1 can deli mayonnaise tuna
* try the black-pepper one, you will like it as much as i do if you prefer spicer.

* other option of fillings: minced luncheon meat, otah, tuna with sweet corn etc

2. Add some chopped onions and hard-boiled egg(cubed).    Set aside for later use.


3. Spoon mixture onto proof buns and sprinkle with sesame seeds and seaweed.


Water-roux recipe reference from book: 陳郁芬-’65°C湯種
Corner Cafe for detailed pictorial &  illustrations

湯種 Water-Roux Paste:
25g bread flour
125ml water

1. Mix bread flour and water in a small saucepan.
2. Stir constantly over low to medium fire until it reaches 65ºC (i  do not have a thermometer to measure this, my seek for agaration)
3. the paste will look thickened. you can see swirl traces from whisk. 
4. Remove from heat and place a cling film over paste. 
5. Leave paste to cool till lukewarm or room temperature. Alternatively, you can prepare this ahead by keeping in an airtight container after cooling. Store in the fridge for a day if you are not using it on the same day. However, do not use the paste if it turns grey in colour which likely gone bad. 

Bun Dough:
325g bread flour
150g plain flour
20g milk powder
50g caster sugar
1 teaspoon salt
2 1/2 tsp instant yeast
2 eggs (lightly beaten)
approx. 100ml lukewarm water (adjust accordingly)
75g butter (softened & cubed)
egg wash (1egg + 1tbsp of water)

For the Bun Dough (using mixer):
1. Sift bread flour, plain flour and milk powder and salt.
2. Add in sugar and instant yeast and mix well.
3. Add in eggs and water roux mixture
4. Gradually add in lukewarm water to form into a slightly sticky dough.
5. Knead for 10 minutes until smooth and elastic.
6. Incorporated in the butter and knead till dough can be stretched into thin fine membrane.
7. Shape the dough into a round ball and let it rise until double in size in mixer bowl, cover with cling film (takes about an hour in our warm weather).
8. To check if dough fully proof, use a finger press into the center of dough. If the hole remains, it means ready. If dough springs back , you have cotinue to prove the dough longer
9. Next, punch down to let out air in dough.
10. Divide dough into equal portions according to the weight you want.
11. Shape the dough into round ball and let it rest for another 10 minutes.
12. To make heart shape buns, shape buns into oval shape.
13. Cut a line in the middle using a knife on bun. bring the two cutted dough into center to form a heart.
14. Let dough final proof till double in size, estimate an hour.
15. Spoon tuna fish mixture on the center of proof-dough.
16. Sprinkle with sesame seeds and seaweed.
17. Brush with egg wash at the side of dough
18. Bake in pre-heated oven of 180deg C for about 12-15minutes or until golden brown.

Now, back to you. Give it a go & experience the beauty of home-bake bread. My ultimate bread by far. Happy Baking!

Upcoming post - -> Going back to tradition