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.