I bake when I’m stressed. REALLY! My work is giving me lots of headache now, and frankly, I feel like giving up and hiding in the cave for awhile. But unfortunately, I can’t do that. So I bake and SHOP to release my stress.
A mother was interested to try out my buns, so I made a bigger batch last night. Most of the time, I only bake a small portion, just enough for my family and we consume the bread in 2 days. But last night, I used this recipe for Hokkaido milk loaf to make the dough for doggie buns, ham and cheese rolls and plain bread loaf.
- 540 gm bread flour
- 86 gm caster sugar 8 gm salt
- 9 gm full cream milk power
- 11 gm instant dried yeast
- 86 gm whisked egg
- 59 gm whipping cream
- 54 gm milk
- 184 gm tangzhong
- 49 gm unsalted butter
The dough was kneaded by the bread maker as shown in this post. After the first proofing, I split the dough for 50g each for doggie buns and ham and cheese rolls, and roughly about 100g for Hokkaido milk loaf. Here’s how I did the woof woof buns, as inspired by Cookpad.com.
So here are the woof woof buns and ham and cheese rolls.
Everyone said the buns are soft and yummy. It’s a great encouragement to baking novice like me!