Come to think of it, the first and last time I made buns without a bread machine was almost one year ago. And I still had some bread flour and yeast left. So yesterday I attempted to make some with the going-to-expire bread flour. But it was a bad decision. I guess the bread flour wasn’t fresh anymore and the yeast, has gone stale too. I made two doughs, both of which were very sticky to handle even though I had doughed them for a long time, more than 20 minutes. I threw away the first dough immediately and try again on a second dough. I continue adding more flour than what the recipe states, hoping that the bread will lose its stickiness but the dough became rather thick and even upon first proofing, it does not raise up to double its original size. Forcefully, I continued to bake them, hoping for a ‘miracle’, but else, the bread does not fluff even after baking for longer than the stipulated time and the bread was dense and hard. Ok, in the end, I finally ‘resigned to fate’ and threw it all away.
So I went to buy more bread flour and yeast and continue working on the buns today. And tadah ! All was good today ! The buns were light and fluffy and even having bake them in the morning, the buns were still soft in the night.
Cheesey Sugar Buns
I love buns in cheese and sugar. The sweet and salty combination is my favourite piece of bread, especially when the cheese is still steamingly warm and buns are fresh are out from the oven.
That’s what happen when you make your own cakes/breads. You can add anything and as much toppings as you like. I love it cheesely-sweet, notice the abundance of cheddar cheese and sugar. Heehee.
I made the bread using Alex Goh overnight sponge dough method where it is highly raved about. I would like to recommend it too !
Pork Floss Mayonnaise Buns
As for the balance dough, I used it to make some extra pork floss buns with mayonnaise filling.
Recipe adapted from Alex Goh’s [Magic Bread] with modifications.
Sweet Bread Dough
100g bread flour
70g boiling water
300g bread flour
100g plain flour
20g milk powder
9g instant yeast
175g cold water
60g cold eggs
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into required weight and mould it round. Let it rest for 10 minutes and ready to use.
On the same day, I made a mixed fruits pound cake again as well. For pound cake texture and taste, I have always faour Rose Levy’s perfect pound recipe. As stated in the book, it is as perfect as a Sara Lee pound cake. However, this recipe only calls for a plain pound cake. I love to have it with some mixed fruits though. So here it goes…
I am not sure why, even after I coat the fruits with flour before adding to the batter, the fruits will still sink to the bottom of the cake. Is it due to the high butter content ? Somehow I never had this problem if I made the same butter cake with mixed fruits in a square 8 inch baking tin. Is it also due to the constraint and smaller size of the loaf tin ?