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
Oi Ocha Shincha Giveaway
11 hours ago