tag:blogger.com,1999:blog-4805570821469912515.post4828471486519810729..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Sweet BunsHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger187125tag:blogger.com,1999:blog-4805570821469912515.post-65822956832690729142013-11-23T09:21:00.921+08:002013-11-23T09:21:00.921+08:00Hi, they are about the same. but I would think Swe...Hi, they are about the same. but I would think Sweet Buns are softer. If you have chance, why not try both? Or if you looking at very soft texture, you can try buns made using tangzhong instead of this straight dough method. Do note that these are all homemade buns, it will not be as soft as those you get from bakeries since there are no additives or bread improvers used in homemade buns. hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-27779538813466617802013-11-22T10:24:46.376+08:002013-11-22T10:24:46.376+08:00Hello! was just wondering what the difference betw...Hello! was just wondering what the difference between the "Honey Buns" and "Sweet Buns" is? Also, which is softer? Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-70319117679295264342013-09-24T06:43:00.869+08:002013-09-24T06:43:00.869+08:00Hi Bebe,
egg wash means brushing the surface with...Hi Bebe,<br /><br />egg wash means brushing the surface with beaten eggs. this will make the buns 'shinny' and brown upon baking. I always skip this step though.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-62517278231335566042013-09-23T13:30:14.948+08:002013-09-23T13:30:14.948+08:00Hi again,
What do u mean by egg wash?
How to do i...Hi again,<br /><br />What do u mean by egg wash?<br />How to do it?<br />My dough is in the first proofing. Keeping my fingers cross.<br />It was indeed a v tough job on kneading!<br /><br />BebeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-19920612036980996652013-09-23T07:32:28.149+08:002013-09-23T07:32:28.149+08:00Hi,
1) It is not necessary to use a mixer.
2) No,...Hi, <br />1) It is not necessary to use a mixer.<br />2) No, please do not add oil. You can dust it lightly with some flour, but try not to add flour if possible as it will affect the texture of the bread. <br />3) it is a term used in bread making, you can simply press the dough down with your hand...to press out any trapped air inside the dough. <br />Yes, can leave it on work surface/table and cover with cling wrap or damp cloth. <br />Hope this helps :)<br />Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-74522140382238079322013-09-22T22:48:29.042+08:002013-09-22T22:48:29.042+08:00Hihi,
1) Does Ur step 1 require to use the electri...Hihi,<br />1) Does Ur step 1 require to use the electric mixer to work a dough?<br />2) if dough is sticky, can I add oil or flour to knead it?<br />3) ur step 4, what does punch out the gas means? Needs to roll out or just use knuckles to punch it? <br />Leave for 15 mins on flat table then cover with damp cloth?<br /><br />Thank you.<br /><br />Bebe<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59746788549238258452013-07-03T09:29:56.426+08:002013-07-03T09:29:56.426+08:00No worries. You have already been very helpful! ...No worries. You have already been very helpful! Thanks once again!teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-92230583866480935522013-07-03T06:40:22.022+08:002013-07-03T06:40:22.022+08:00Hi ai li, kneading dough is truly therapeutic and ...Hi ai li, kneading dough is truly therapeutic and I agree bread making takes up a longer time :)<br /><br />I have not tried storing dough in fridge except for a no-knead cinnamon buns recipe. As such I cant comment on this. Sorry I am of not much help.<br /> Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-27904190441186768302013-07-02T09:32:45.979+08:002013-07-02T09:32:45.979+08:00Hi, yes I do find it very magical kneading the dou...Hi, yes I do find it very magical kneading the dough. It started from almost impossible to knead to a nice round and smooth dough after 25 mins of workout. Yes I needed 25mins and with some flour added along the way. I think I would prefer kneading by hand to using the bread machine as I can see the dough evolving and feeling it so elastic make me sure that my end product will be a success. However, I may say baking bread is a long and tedious process. It took a good few hours to finally putting the tray into the oven to bake; actually I was eager to see how they turned out. Sorry one last question - if I want to make the dough but bake the next day, at what stage must I store them in the fridge and do I just bake immediately after they are taken out from the fridge the next day? Please please do not feel bad about anything - you shouldn't because you went out of your way to help and I found the links so useful! I am grateful, really!!!! THANK YOU! teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-17208852228855433182013-07-02T06:41:52.699+08:002013-07-02T06:41:52.699+08:00Hi ai li, so glad to hear that you have great succ...Hi ai li, so glad to hear that you have great success in making these buns. great to know that you find the video clips useful too. as I am not sure whether you know Chinese, as such I have told you to google for demo videos yourself. I feel bad now, I should have looked for the videos for you in the first place. Hope you have fun making bread from now on! happy baking =)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-85217412547641206252013-07-01T19:09:04.121+08:002013-07-01T19:09:04.121+08:00Hi, I baked these today. They were so fluffy and ...Hi, I baked these today. They were so fluffy and sooooooooo delicious. I put in frozen butter but guess didn't do a good job in the rolling, the butter melted at the bottom of the bread during baking. But nonetheless, they were so so so so delicious!!!! I am now more confident in bread making. Thanks so much for spurring me on and encouraging me. I told my husband how kind you are to go the extra mile to locate those links to help me. Thank you!teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-51711661892085601232013-07-01T10:58:47.968+08:002013-07-01T10:58:47.968+08:00Hi, thanks so much for going out of your way to he...Hi, thanks so much for going out of your way to help me!!!! Yes I will watch the videos and I will definitely try baking them. Really appreciate somebody like you who not only teaches but encourages. THANK YOU!teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-370533893143770622013-07-01T08:52:40.023+08:002013-07-01T08:52:40.023+08:00Hi ai li, I googled around and found the following...Hi ai li, I googled around and found the following videos...I used this method of smoothing the dough (no filling):<br />http://www.youtube.com/watch?v=UL9fMJjKPfo<br />not difficult at all, just pull and tuck the dough underneath and the top of the round will be smooth. do it a few times will do. then place dough on table and use the edge of your palm to move/push the dough along the surface of the table. hope u understand what I mean after watching the video clip. <br /><br />after wrapping with filling, I smooth the dough like this:<br />http://www.youtube.com/watch?v=ZXduYgPPt8w<br />for this video, the filling appears to be firm (red bean paste), so it is relatively easier to wrap. <br /><br />for fillings that are 'loose' eg char siew filling, the wrapping will be like this:<br />http://www.youtube.com/watch?NR=1&v=5b_gXDf9ooM&feature=endscreen<br /><br />do note that you must pinch the seams tight if not the filling will leak especially if the filling is more jam-like (eg kaya, blueberry jam).<br /><br />You need to shape/smooth the buns smoothly so that during the second proof, the bread dough will be able to rise nicely and in turn will improve the texture upon baking. <br /><br />shaping and wrapping bread dough comes with practice. These sweet buns I posted here were the very first few bread buns I made years back, the shaping looks horrible! but with lots of practice, the bread buns I made now fair so better.<br /><br />I learn baking bread mainly through reading cookbooks...till now I have not attended a single baking class. So dont get put off when things appear difficult, just go ahead, play with the dough and learn from mistakes. It is a very rewarding experience when u able to bake a nice tray of homemade buns :)<br /><br />otherwise, to cut short the learning curve, you can always attend baking classes and learn from the expert.<br /><br />hope this helps.<br /><br />Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-592396798004700262013-06-30T20:35:54.042+08:002013-06-30T20:35:54.042+08:00Hi, I have googled and it seems so difficult to sh...Hi, I have googled and it seems so difficult to shape the dough into balls. By the way, do you know why we need to roll in that particular way? Does it improve the texture, taste, size or even appearance? Sorry for asking so many questions but appreciate your help! teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-18964762271708814342013-06-29T10:04:17.580+08:002013-06-29T10:04:17.580+08:00Hi ai li, you can't smooth/roll bread doughs l...Hi ai li, you can't smooth/roll bread doughs like tang yuan...the texture of the dough won't allow you to do so. I can't really describe how to do it. <br />You can google for demo video clips on how to shape and wrap bread buns. hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-38718350796658514762013-06-28T18:46:45.567+08:002013-06-28T18:46:45.567+08:00Hi, I am very interested to bake this tomorrow. C...Hi, I am very interested to bake this tomorrow. Can you tell me how to shape the dough into balls? I intend to put butter as filling and do I just roll them with both of my palms like tang yuan? Thanks for your help! teo ai linoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-54536639959199699222013-06-25T12:52:47.574+08:002013-06-25T12:52:47.574+08:00hi HHB,
Thank you very much!!!
I will try then.
J...hi HHB,<br />Thank you very much!!!<br />I will try then.<br /><br />Josephine Anonymoushttps://www.blogger.com/profile/17494605325203699319noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-85731312063803095562013-06-24T19:13:08.340+08:002013-06-24T19:13:08.340+08:00Hi Josephine, I am not able to comment as I don...Hi Josephine, I am not able to comment as I don't have a mixer. I do not know how long it will take to knead by a mixer. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-55794988315803219642013-06-24T18:29:02.821+08:002013-06-24T18:29:02.821+08:00Hi Happy Homebaker, thanks for your reply. I will ...Hi Happy Homebaker, thanks for your reply. I will try again! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-86299752026791522512013-06-24T13:13:11.322+08:002013-06-24T13:13:11.322+08:00Hi Happy,
Can I use my mixer (come w the S hook) t...Hi Happy,<br />Can I use my mixer (come w the S hook) to knead it till smooth and elastic? Use mixer knead for 20-25 mins? Because my hands have no strength for kneading.<br /><br />Josephine Anonymoushttps://www.blogger.com/profile/17494605325203699319noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-22266319380010783132013-06-24T10:38:03.807+08:002013-06-24T10:38:03.807+08:00Hi Jerrine, sorry to hear about your failed attemp...Hi Jerrine, sorry to hear about your failed attempt. You will need to use Bread flour to yield the soft bread bun texture. If you are kneading by hand, please use room temperature eggs and milk. The yeast may not work if the ingredients are too cold. I use cold eggs and milk (right out of fridge) if I use my bread machine to do the kneading (as the machine will generate heat as it kneads). Also do make sure your yeast hasnt expired. even if you used plain flour, the yeast should still work and the dough should still rise although it won't give u a soft texture. <br />Did you proof the dough 2 times? After the first proofing, you need to let it proof again after shaping. You may want to read more about bread making on sites such as: <br />http://baking911.com/learn/baked-goods/bread<br /><br />Hope this helps and wish your luck on your next attempt :)<br />Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59108515810248069892013-06-24T02:28:19.349+08:002013-06-24T02:28:19.349+08:00Hi Happy Homebaker, I came across your blog and wa...Hi Happy Homebaker, I came across your blog and was inspired by your sweet bun recipe and baked it immediately with what I have in the kitchen. <br />I misread bread as plain flour. But does it affect the outcome of the buns?<br />I followed your recipe and kneaded by hand for 20 mins until its not sticky. After 1 hour, it's still didn't rise much and I go ahead and baked it. The results was disappointing, it's is hard as rock and didn't rise =(<br />I read the comments above, is it because I used cold milk and egg direct from the fridge? I want to try again, hopefully I can succeed this time round =) by the way I'm using Red Man dry yeast which I add into the dry mixture. <br />Jerrine <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-41103802684564563332013-06-20T11:00:32.907+08:002013-06-20T11:00:32.907+08:00Hi Josephine, you can use plain flour, but the tex...Hi Josephine, you can use plain flour, but the texture may be affected.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-50185554743555717322013-06-19T11:28:29.057+08:002013-06-19T11:28:29.057+08:00Hi Happy Homebaker,
Can I use 150g bread flour and...Hi Happy Homebaker,<br />Can I use 150g bread flour and 150g plain flour instead?<br /><br />Josephine Anonymoushttps://www.blogger.com/profile/17494605325203699319noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32090190023645987082013-01-14T09:18:54.380+08:002013-01-14T09:18:54.380+08:00Hi, Happy homebaker,
I tried this recipe, and it...Hi, Happy homebaker, <br /><br />I tried this recipe, and it was a hit among my kids and my husband. Initially I want to reduce sugar amount, since I am used to recipes that calls for little or no sugar. But in the end I followed the recipe, thinking that probably it's my husband's taste. It's true, it is very much like the bakery house near my IL's home. <br /><br />There's a book 'how to make bread' by Emmanuel Hadjiandreou. He taught no-knead way for many traditional breads such as Challah, Pita bread, Arabian bread, bread stick, and I tried no knead method for some, the Pita bread and Arabian bread works well. And it's most detailed and step by step western bread making book that I found so far. emma's mummynoreply@blogger.com