sausage rolls

yum yum yum. tastes like the ones i’ve eaten nearly all my life in hk. recipe here (the site is great – gives you loads of tips and detailed instructions). the buns on the top pic were baked in a cupcake pan, so it looks like a cupcake haha. my mum gave three to the kid next door and he says they were yummy. well, were his comments true? yeah, i think they’re yummy. not uber-professionally yummy, but then this is a good recipe.

this bread was made with a water roux method – ‘tang zhong’. it consists of bread flour cooked with water initially to a paste, which is then added along with other bread ingredients. apparently it makes your bread much more moist and fluffy, which is exactly what i achieved 😀

try it if you’re a fan of soft and fluffy bread 🙂 i really like it, and i think it will go well with other fillings, or as a loaf too.

oh no. i am actually supposed to be revising this easter holiday….but it seems like i’ve spent more time baking than actually sitting quietly with books in front of me. not good! so far i’ve made…doughnuts, these sausage rolls, rice krispies and chocolate pudding! and i just made a mango cheesecake which is setting in the fridge right now. bleh.

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March 22, 2008. bread, savoury. 2 comments.

more bread! – sweet buns & everyday bread

made two other batches after the nutella twist, so it’s a total of 3 batches in a week 🙂

first we’re made into buns…i used the sweet bun recipe from happy home baker again (since the last one worked so well). i liked the result…i filled half the buns with pork floss and half with nutella (i was too lazy again to make the choc paste).

next time i’d make the rolls a bit ‘thinner’ when shaping them as they rose quite a lot during baking, so i must leave space for that. i also need to make sure that i don’t have too much nutella oozing out, as it will burn :/

i love the swirls in the photo, but the effect didnt come out after it was baked 😦 i like the braid and twist as well.

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for the second batch, i used another recipe (again, from HHB ;]) – everyday bread.

by just looking at is here, it looks huge right? but the tin i used was tiny – only 16cm wide. so i ended up with a cute mini loaf.

there was like this dent at the other side of the bread…leading to a misformed slice haha.
i don’t really like this recipe, i prefer the other ones i used. i thought that the bread was a bit dry and not soft enough…maybe because this time i used another brand of flour. must experiment more to get better results!

i can’t help to repeat the fact that the slices are just so cute! i really like the mini loaf 😀
and the leftover dough was used to make three buns. filled my pork floss (again, cause it goes well with bread) and topped with some white toasted sesame seeds. btw, toast your pork floss and sesame over a hot pan for a bit before using it for the bread – it taste much nicer (especially if you store your pork floss in the fridge like my mum does).

January 21, 2008. bread. Leave a comment.

nutella twist bread

i promised myself to make bread once my exams are over, so i did it last night. this is my first ever attempt in making bread (by hand btw, no bread making machine at home), and i thought it went pretty well. i have to say i’m inspired by the happy home baker – she’s made so many types of bread!

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yea, it was sort of burnt…not like unedible-burnt-black-burnt, but it was a bit too brown. this was becaus the twist is VERY uneven, as my two ‘ropes’ were not very even in thickness, so my twist turned out to be quite ugly :/

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innards. i really like the swirl, i think its the best looking part of the bread haha. the nutella went very well with the bread. the bread was very light and fluffy, like the ‘pai bau’/milk loaves we get in bakery shops. i love the crust too. thanks to happy home baker for this great recipe!

of course, there are always problems with first-attempts. since i had to knead by hand, my arms/wrists were practically falling off by the end of 35mins of vigourous kneading (must have been all that writing during exams :/). One part i didnt like was kneading the butter into the dough…it was melting and oily and gooey…not good. and it took a long time to get it to be not sticky too.

next problem – proofing. since it’s freezing now here in HK (only like 10 C?), the dough would have taken a long time to proof. so i warmed up the oven and chucked the dough in to proof. still, it took AGES to double in size…it took at least 1h30mins. by the time it was done proofing for the first go, it was 10pm already, so i shaped it and then baked it straight away instead of letting it proof for another hour (partly because it was late and my sister was whining cause she wants to taste it before going to bed). the bit i really like though, was punching the gas out after the first proof. the feeling is so…so….wonderful 🙂

so, at 10:45pm, the twist was finally done. i think i started at like 6-ish? hahah, i’m a slow baker.

i think i’m addicted now. theres currently another portion of dough proofing in the oven! this time i’m going to shape them into individualy buns instead of a large loaf.

January 18, 2008. bread, sweet. 2 comments.