Club Breadmakers

[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.

[just888]

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.

Err.. I am not sure if NTUC sell that kind of coconut fillings.

[micollh]

micollh:

recently im mad abt baking bread with fig.. super nice ! try it !

[micollh]

I can’t see my photo haizzz

[GLORYmum]

Making sausage bun again after I wake up today.

My ds gobbled another two yesterday.
Oh such a joy to bake for him... ... Cos he appreciates this buns most !!!
:please: :rahrah: