Club Breadmakers

[Flowermonaster]

GLORYmum:

Flowermonaster:

[quote=\"GLORYmum\"]
Oh thank you should hv checked earlier. Taste was good tho. Will try again after tomorrow.
Cheers.

So what you going to bake tomorrow? :love:
You sure you got time to bake? :evil:

After tomorrow shd be ok but tomorrow no time for sure.[/quote]Hahaha... My flower eyes didn't see the word \"after\".

[Flowermonaster]

dasalo:

That must be alot of trial and error for you. Let me share this, I was taught this way. However big or small your pan is, fill the pan with water to the brim and weight the pan. Let's say the pan with water weighs 1 kg, take this amount and divide by 3 and you'll get the actual weight of dough in the pan. So, in this case, your pan filled with water should weigh about a Kg.

Aiyoh should have asked you earlier then I don't have to trial so many times.
Really grateful for the valuable tip! Next time I change pan size don't need to trial again. :rotflmao:

[dasalo]

GLORYmum:

dasalo:

The holes are still quite large, that means you did not punch out enough air like what you said but the crucial part is rounding. The dough isn't tight enough. The dough should be rounded under your cupped palm and in circular motion (clockwise or anti, does not matter), rest 10mins, then rolled out flat and shaped into rounds again. I don't have a pic to show you now, I'll google to see if there's a video to show you. That way, you'll get firm, soft, even holed bread.

oops sorry didn't cut correctly :).

Yes mine is Z machine. you are a genius!!

Please correct my steps below.

1. Knead by BM for 8 minutes.
2. Proofing for 60 minutes inside BM
3. Punch out the air.
I round into a big ball first then rest 10mins, then divide and weigh dough to the desired weight
4. Round into smaller dough.
5. Rest 10 minutes.
6. Flatten and round again
7. Proof another 60 minutes covered.
8. Apply egg wash ( 1 egg beaten with 2 tbsp water (you can add more if you want) and pinch of salt )
9. Bake for 12 minutes under 180deg.

My sausage looked alittle dry even tho i have wrapped it completely inside the dough.

please advise. Thanks alot.

LOL...sausage also dry? Must be the sausage itself then. Haha...perhaps too long baking time that's why dried out.

That's basically quite about it. I tried Anna's method previously by stopping the machine half way then start again and after 2 tries, my old Z machine died. Still sitting on top of my table, can't bear to throw out. Now using a given old Breville machine. Got to understand the machine better, so now using it permanently.

[GLORYmum]

oops sorry didn't cut correctly :).


Yes mine is Z machine. you are a genius!!

Please correct my steps below.

1. Knead by BM for 8 minutes.
2. Proofing for 60 minutes inside BM
3. Punch out the air.
I round into a big ball first then rest 10mins, then divide and weigh dough to the desired weight
4. Round into smaller dough.
5. Rest 10 minutes.
6. Flatten and round again
7. Proof another 60 minutes covered.
8. Apply egg wash ( 1 egg beaten with 2 tbsp water (you can add more if you want) and pinch of salt )
9. Bake for 12 minutes under 180deg.

My sausage looked alittle dry even tho i have wrapped it completely inside the dough.

please advise. Thanks alot.[/quote]

LOL...sausage also dry? Must be the sausage itself then. Haha...perhaps too long baking time that's why dried out.

That's basically quite about it. I tried Anna's method previously by stopping the machine half way then start again and after 2 tries, my old Z machine died. Still sitting on top of my table, can't bear to throw out. Now using a given old Breville machine. Got to understand the machine better, so now using it permanently.[/quote]



oops missed out one important questions. when do i add the sausage into the smaller dough? is it after step 7 above just before egg wash? or put in sausage and proof 60 minutes?

today i put in the sausage then proof 60 minutes. errr... maybe this is wrong?

[dasalo]

GLORYmum:

Please correct my steps below.

1. Knead by BM for 8 minutes.
2. Proofing for 60 minutes inside BM
3. Punch out the air.
I round into a big ball first then rest 10mins, then divide and weigh dough to the desired weight
4. Round into smaller dough.
5. Rest 10 minutes.
6. Flatten Add fillings and shape, no rounding with palm anymore.
7. Proof another 60 minutes covered.
8. Apply egg wash ( 1 egg beaten with 2 tbsp water (you can add more if you want) and pinch of salt )
9. Bake for 12 minutes under 180deg.

My sausage looked alittle dry even tho i have wrapped it completely inside the dough.

please advise. Thanks alot.

oops missed out one important questions. when do i add the sausage into the smaller dough? is it after step 7 above just before egg wash? or put in sausage and proof 60 minutes?

today i put in the sausage then proof 60 minutes. errr... maybe this is wrong?

That is correct.

[GLORYmum]

Thank you so much Dasalo for sharing your knowledge and experience unselfishly and efficiently ( so quick in your reply ).


This new found baking skill has successfully diverted my anxiety for the last 2/3 days.

In half a day's time, results will be known. i am feeling the crunch again now.

Thanks again. Appreciate alot.

will be making more sweet buns after tomorrow. today indeed so pleased to see my dc finished the whole bun - touched beyond words

By the way, what other fillings can i fill the sweet bun with besides chaw siew and sausage? TIA.

[just888]

GLORYmum:

Thank you so much Dasalo for sharing your knowledge and experience unselfishly and efficiently ( so quick in your reply ).


This new found baking skill has successfully diverted my anxiety for the last 2/3 days.

In half a day's time, results will be known. i am feeling the crunch again now.

Thanks again. Appreciate alot.

will be making more sweet buns after tomorrow. today indeed so pleased to see my dc finished the whole bun - touched beyond words

By the way, what other fillings can i fill the sweet bun with besides chaw siew and sausage? TIA.

U can buy red bean paste from ShopNSave or PhoonHuat to do red bean buns... or kaya buns. My favorite is Otah and the Prawn Shrimp fillings one.

[GLORYmum]

just888:

GLORYmum:

By the way, what other fillings can i fill the sweet bun with besides chaw siew and sausage? TIA.

U can buy red bean paste from ShopNSave or PhoonHuat to do red bean buns... or kaya buns

thank you just888. i like kaya and i am sure red bean will be enjoyed by dc.

how about coconut filling? will they get burnt? i seem to be afraid of burnt all the time. :nailbite:

:thankyou:

[just888]

GLORYmum:

just888:

[quote=\"GLORYmum\"]

By the way, what other fillings can i fill the sweet bun with besides chaw siew and sausage? TIA.

U can buy red bean paste from ShopNSave or PhoonHuat to do red bean buns... or kaya buns

thank you just888. i like kaya and i am sure red bean will be enjoyed by dc.

how about coconut filling? will they get burnt? i seem to be afraid of burnt all the time. :nailbite:

:thankyou:[/quote]Cocount fillings wrapped inside the buns should not get burnt easily.
When u get the fresh ones from the market, need to go home and fry with brown/orange sugar first.

To prevent burnt as the rest mentioned, place in the middle rack and adjust your baking time...mine usually is like only 12mins of baking at 175 degrees, depend on your oven... u would get a hang of it soon.

[GLORYmum]

just888:

Cocount fillings wrapped inside the buns should not get burnt easily.
When u get the fresh ones from the market, need to go home and fry with brown/orange sugar first.

To prevent burnt as the rest mentioned, place in the middle rack and adjust your baking time...mine usually is like only 12mins of baking at 175 degrees, depend on your oven... u would get a hang of it soon.

hi i was thinking to pick up those coconut filling from ntuc because frying coconut with brown sugar very easily burnt ( with my skill )
Thanks.