I was really upset today...supposedly have dinner with a relative but i was in no mood and condition so i went back home and decided to bake cinnamon raisin bun instead. I made the sweet bun dough using Chef Alex's Sponge & Dough Method. It took a longer time but i wanna see what's the difference with the 'longer' proofing time and it if does make any difference. Also, i hand kneaded the bread dough too..btw, kneaded bread dough is a good way to vent out any anger and frustration! lol! Chef Alex didn't have the recipe for cinnamon raisin bun so i had to search other books for the filling..and managed to find one that i think i like.
I really thought i made a mess..look at the shape of the buns! Seriously..after proofing, the buns got larger and became huge..hahahaha..and plus i didn't roll the buns well and cut them quite unevenly too..quite ugly looking imo...BUT thankfully they turned out to be delicious!! I was soooo relieved, that despite failing in the 'looks' department, at least i scored taste wise! hahahaha... And also the sponge and dough method really makes the bread fluffy and light, so much better than the earlier bread (roti-papa) i did! :) So the hard work pays off..:D
My friend, MH said that i should put the buns in a square tin close to each other so that the buns will not lose their round shape (like mine which is out of shape!) when proofing. Such clever idea! I learnt something from her today! Next time try again and hopefully will score better. :))
Garden Theme Wedding Cake
*S&T Wedding Cake*
Sugar flowers all handmade.
Cake flavors :-
14"-English Fruitcake soaked with full bottle of Cognac;
5 months ago
About Me: Faithy
Hi, I'm Faithy. Faithy is my alter-ego. I was told back then when internet first started that it was dangerous to put your real name on the web...LOL.. (seriously not kidding!). So it was how this name Faithy came about and has stuck with me ever since. And as a matter of fact, I like it better than my real name..esp when I share the exact same name as my sister.. :D
Anyway, I started my blog initially on vox as a way to remind myself what i have baked and hopefully to see some progress along the way too..:)