I can't recall when my last bread-making session was. I do know that I have been delay making it for a long time.
My family is basically very much into bread. Perhaps I should seriously considering picking up this skill.
My kids are a big fan of Hot Dog Bun or Cheese Bun. Don't ask me why. Each time when we visit a bakery, they always never missed picking up this as their first choice and I hated it. No matter how I persuade them of other choices, they stood firm with their decision.
You might think that I am terrible but I hope my kids to grow up exploring different type of food. Enjoy experiencing different varieties.
For me, if I dined out, I always like to experiment different type of food. For my hubby, he will always order the same thing and I am afraid that my kids will take after him - boring.
Anyway, these days, though prices remain, the size actually shrunk. I noticed that they no longer sell a full hot dog bun. The bun either become smaller or the hot dog cuts into two. So I decided to bake some for my kids.
If mommy masters it, I am sure more Hot Dog buns to come for them.
Recently I joined a baking club in which they have a recipe for members to try on a monthly basis.
For the September challenge, it is Sweet Bun Dough, recipe adapted from Alan Ooi.
Initially I find that my dough is very dry. Despite mixing the yeast with the water, I feel grainy texture on the dough. Perhaps it is the sugar. It only starts to have a smooth texture after I add in the butter.
I was kneading the dough with a dough hook and after 10 mins, the dough still didn't pass the stretch test. By then, I was afraid that I will burn the motor. I couldn't afford for it to send back to the workshop again. Thus, I decided to just cover with a damp cloth and let it proof for 45 min.
It didn't yield the volume even after an hour. I decided to cover it with a HOT damp cloth instead. A sigh of relief when I saw it doubled in volume. At least I don't need to dump the dough away. Phew.
Wasn’t good with shaping at all, definitely needs to work on this in future.
Texture is really soft despite so many hiccups. Thus I think this dough is very forgiving. It will be good for beginners like me.