65°C Water-roux buns

So I’ve been a little occupied lately. And I’m at home in Pg now for a week of mid semester break. Hehe, technically I’ve not posted anything eat-worthy from KL. Sowwy :P Now that I’m home, I’m so eager to use mess up my mom’s kitchen and the lovely oven!

Shaped dough ready to be baked in the oven!

This is a little while back when I experimented with the 65°C water-roux (TangZhong) technique to make bread that stays fresh and soft without using bread improver. With the help of bread kneading function built-in the oven, it was relatively easy to prepare the dough. That is until I had to shape them, because I’m still a novice and I wasn’t able to get the desired shape.

I top the buns with sesame seeds, poppy seeds and pumpkin seeds. You see, I was trying to emulate those healthy buns sold in bakery that are packed with grains and nuts, but they keep falling off ^.^; So I only manage to stick some on top of the buns. Haha~

Yummy and healthy buns.. worth the extra work put in making from scratch :) I gave some to my grandparents while the remaining were wiped off in 2 days. Inside were soft and fluffy while the outside is slightly crusty on the first day. Is that supposed to happen? :P Well it may be due to my oven settings.

I gathered quite a few recipes and here are some good sites:
Pure-Enjoyment (clear instructions on the water-roux starter)
Do What I Like – 65°C Bread Loaf
Café of the East – Japanese-Style Bun Dough

Blue Moon

Sorry for abandoning this blog for so long. There’s been loads of tests and assignments, plus the dorm internet connection is just lousy. Sites like google, yahoo and flickr wouldn’t load at all (DNS server problem??). Then I resort to using proxies which solves the problem temporary but it’s kinda slow. uSpot (our uni’s wifi provider) really sucks.

I had the opportunity to try this Blue Moon snow skin mooncake by Chyna, Hilton KL. The lotus and Amaretto paste enclosing the Blueberry Cheese Fenillantine in the center is wrapped with a layer of blue snow skin.

The outer layer was simply soft yet gives a very slight chewy sensation. The combination layers of blueberry filling, cream cheese and amaretto paste simply shouts cheesecake! but the additional layer of lotus paste brings you back to hey, it’s mooncake ^.^ The flavour and texture of the snow skin is excellent. The tangy cheese and sweet lotus is well balanced. Unfortunately I couldn’t really taste the amaretto. For the price RM13.60 per piece (and the size is smaller than regular mooncakes), it’s really satisfaction fulfilled. Yum~