Club Breadmakers

[dasalo]

GLORYmum:

Dear flowermonaster,

Egg wash is beaten egg yolk n white together right ?
So happy white bread eaten up today. Yeah !! Finally no need to fed the fish anymore!
Thank u.

No need to feed the fish, feed ourselves again. Cut up into cubes and toss some spices or just plain and put into oven at 100-140 degrees C for 20-30 mins to become croutons. You can use them in your soup, salads or porridge(I know it sound strange in porridge, but taste good).

Alternatively, you can freeze them and use them for future use. eg. bread pudding or add them as fillers for meat patties or even your chinese Ngoh Hiang.

[dasalo]

Flowermonaster:

GLORYmum:

Dear flowermonaster,

Egg wash is beaten egg yolk n white together right ?
So happy white bread eaten up today. Yeah !! Finally no need to fed the fish anymore!
Thank u.

Yes I beat the whole egg together. Glad that the recipe is good for you.
:yikes: You feed your fish with bread previously? Not oily meh? Unless no butter or oil is added, if not better don't any how feed the fish.

Tips on egg wash :

When you do egg wash, add about 1-2 tbsp of water and a pinch of salt to the beaten egg and mix well. It'll make your bread less brown and the salt gives the dough a taut effect, so no wrinkles.

[GLORYmum]

dasalo:

GLORYmum:

Dear flowermonaster,

Egg wash is beaten egg yolk n white together right ?
So happy white bread eaten up today. Yeah !! Finally no need to fed the fish anymore!
Thank u.

No need to feed the fish, feed ourselves again. Cut up into cubes and toss some spices or just plain and put into oven at 100-140 degrees C for 20-30 mins to become croutons. You can use them in your soup, salads or porridge(I know it sound strange in porridge, but taste good).

Alternatively, you can freeze them and use them for future use. eg. bread pudding or add them as fillers for meat patties or even your chinese Ngoh Hiang.

Oh yeah don't need buy croutons. Even more confident now. Thanks.
This morning ds ordered sausage bread. Will try to make later then seek ksp sifu advice.

[GLORYmum]

dasalo:

Flowermonaster:

[quote=\"GLORYmum\"]Dear flowermonaster,

Egg wash is beaten egg yolk n white together right ?
So happy white bread eaten up today. Yeah !! Finally no need to fed the fish anymore!
Thank u.

Yes I beat the whole egg together. Glad that the recipe is good for you.
:yikes: You feed your fish with bread previously? Not oily meh? Unless no butter or oil is added, if not better don't any how feed the fish.

Tips on egg wash :

When you do egg wash, add about 1-2 tbsp of water and a pinch of salt to the beaten egg and mix well. It'll make your bread less brown and the salt gives the dough a taut effect, so no wrinkles.[/quote]


Thanks for tip on egg wash. Will the sausage be burnt when baked in the dough?

[dasalo]

GLORYmum:

Thanks for tip on egg wash. Will the sausage be burnt when baked in the dough?

No, it won't. Try not to expose too much of the sausage at both tips, that is where it gets burnt. Oven should only be moderately hot ie. 180 C or 190 C depending on your oven. Know your oven is the right way to it.

I've not make sausage bun for a long time now that my DCs are all grown up. Maybe its time to make again to see if my twinning skills has deteriorated? I was bad at it too. :oops:

[Flowermonaster]

dasalo:

Tips on egg wash :

When you do egg wash, add about 1-2 tbsp of water and a pinch of salt to the beaten egg and mix well. It'll make your bread less brown and the salt gives the dough a taut effect, so no wrinkles.

Thanks for the great tip! :love:
I read that need to put a bit of water but don't know why so never get to try it. Next time I bake sweet bun will use your method.

[Flowermonaster]

dasalo:

I've not make sausage bun for a long time now that my DCs are all grown up. Maybe its time to make again to see if my twinning skills has deteriorated? I was bad at it too. :oops:

Dasalo, can share which brand of sausages you used?

[dasalo]

Flowermonaster:

dasalo:

I've not make sausage bun for a long time now that my DCs are all grown up. Maybe its time to make again to see if my twinning skills has deteriorated? I was bad at it too. :oops:

Dasalo, can share which brand of sausages you used?

I find Rockingham chicken sausages the best amongst the cheap brand though they are abit salty to my liking. I've tried many other brands and forgotten how it tastes but just for breakfast and BBQs and easily available, I use Johnsonville smoke brat which is best for me so far and as usual, they are very very salty so I boiled them instead.

Another tip for sausage bread. I just bake plain buns, slit open the centre and put in boiled sausage (any brand to your liking). Add french mustard (yellow kind) and chilli or tomato sauce then top with fried onions (bawang goreng). That's what we eat all the time. I ate the same at Copenhagen many many years ago.

[GLORYmum]

dasalo:

GLORYmum:

Thanks for tip on egg wash. Will the sausage be burnt when baked in the dough?

No, it won't. Try not to expose too much of the sausage at both tips, that is where it gets burnt. Oven should only be moderately hot ie. 180 C or 190 C depending on your oven. Know your oven is the right way to it.

I've not make sausage bun for a long time now that my DCs are all grown up. Maybe its time to make again to see if my twinning skills has deteriorated? I was bad at it too. :oops:

Hi may I know how long will proofing take for about 3.5 cups of bread flour?

[Flowermonaster]

GLORYmum:

dasalo:

[quote=\"GLORYmum\"]

Thanks for tip on egg wash. Will the sausage be burnt when baked in the dough?

No, it won't. Try not to expose too much of the sausage at both tips, that is where it gets burnt. Oven should only be moderately hot ie. 180 C or 190 C depending on your oven. Know your oven is the right way to it.

I've not make sausage bun for a long time now that my DCs are all grown up. Maybe its time to make again to see if my twinning skills has deteriorated? I was bad at it too. :oops:

Hi may I know how long will proofing take for about 3.5 cups of bread flour?[/quote]First proofing normally 60mins or when dough double in size. After shaping the dough proof another 60mins or when it double in size then can send to oven. Dont think proofing time is link to number of cups of flour.
If recipe allows proofing in fridge then normally it will takes double the time or longer.