Sunday, January 01, 2006

Bread Rolls? Rolled Bread?

I had some time for bread making yesterday morning, and the weather was warm, suitable for yeast fermentation. So I gathered all the necessary ingredients and equipment, off i go.

I used a recipe from Giselle, a member of KC. Giselle produces some fantastic breads and takes great pictures. Best of all, she kneads her bread dough by hand! It's a lot of hard work to knead bread dough by hand, I can vouch for that. That was what I did before I got my trusty KitchenAid mixer, and I could never knead to the correct consistency, something so important to produce the fine honeycomb structure of a loaf of bread. So, I salute all of you who hand-knead your bread dough!

Back to my bread, this is a recipe for 'Pai-Pau' - 排包, 排 means roll, and 包 is bread/bun, so this recipe loosely translates to Rolled Bread. This is a pretty rich sweet dough, with 2 egg yolks and about 20% sugar. I added in some toasted black sesame seeds, which added a nutty aroma. The result? Soft, fluffy rolls which are queue-ing up (排隊) to be eaten, by yours truly.

Fresh rolls from the oven. Can you smell the aroma?

Close up (not really?) of the interior


jadepearl said...

Yummylicious bread!!!
Happy New Year to you and your family!!!

Got your "what I need to bake for CNY" list ready yet? *wink*

Angie said...

Thanks Jadepearl! Happy New Year to you too! Still thinking of the list, now consists of pineapple tarts, peanut cookies, kueh makmur... what about you? ;)

Little Corner of Mine said...

Very nice shape!

Angie said...

Thanks Belachan :)