The bread is very soft and fluffy... the process is more cumbersome than the straight dough method but the results is worth every effort!
Step 1 : Make Tang Zhong:
Step 2: Making the bread dough. I do not have a bread machine, so I depend on my 2 hands to knead... but it was so sticky that after 15min, I give up and just left it as it is.
Step 3: Shaping the bread - punch down and knead light before dividing the dough into 50g pieces. Sorry no pix cos I did this 6 in the morning and had to rush to finish and send them into the oven.
Step 4: It rise beautifully to fit the silicon muffin cup. This is "kosong" breads... I only coat the outside with oats for some texture.
Step 5: Enjoy!
Sorry, no recipe cos I still do not have the originator's permission.
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