bread talk II

T and I attempted to make some more interesting buns on our own. The recipe can be found in the entry I made earlier.

As I was mixing the dough with my Philips electric hand mixer, I couldn't help but think of W's beautiful retro-looking KitchenAid Stand Mixer. What's more, it's the one in my favourite colour! Anyway, she suggested we should bake some buns together at her place some day. Why would I say no? I'd love to feature her Kitchen's talk piece, and replace those unattractive step-by-step pictures of mine.

Back to my under-equipped kitchen, somehow the buns were not as soft as the previous time. Maybe I didn't add sufficient water (as I didn't want it to be dense the next day), maybe I baked it for too long (as I didn't want them to be burnt and placed the tray at the lowest deck). Maybe, maybe. Maybe I need more practice. :(

Anyway, they were still soft and tasted as good when eaten hot. And they do look good too. :P

Otah Cheese. Remember to coat the bun with egg yolk before adding the toppings(shredded cheddar cheese and parsley).



These are pork floss buns with spring onions. Simply spread some mayonnaise and pork floss on dough, add some spring onions and roll. Top it with spring onions to decorate. Toppings can be good for identification if your buns are sealed and identical.





I sprinkled some Italian herbs and garlic powder on the dough before adding the ham and cheese. Spring onion goes really well with this flavour too.



I'm thinking mushroom and onions will be nice too. Ham and potato. Bacon and tomato... There are just too many ideas, too little dough. Just step into Breadtalk or Four Leaves, you'll be inspired.

I even cooked my own curry chicken and potato filling. :)



Thinking that the baking will add to the cooking time, I didn't fry the potatoes till they were mushy. I was wrong. :(



As I was pretty slow, my family and I ended up having bread for dinner instead of tea break. I definitely need more practice. And a electronic weighing scale and stand mixer. 3 days to X'mas. :P


M, I'll make some specially for you next round because you'll never get to taste them with my big family (with huge appetite). Oh, don't forget the haebeehiam!