My family members started to grumble about having to eat my horrible bakes for breakfast. I know they dislike cakes. Actually...so do I. I'm not a fan of cakes or bread, but I like making them, and for that, I do not mind eating what I bake so I can to improve on the outcome. After 2 weeks of cakes, I decided to give bread a try. This seemed quite daunting as I have never made or seen anyone made bread before. As usual, I started reading up on bread making techniques and ingredients. To start, I bought a pack of bread flour, which has higher gluten content than normal flour, and a pack of instant yeast. I decided to make buns since I do not have a loaf tin. I took this recipe from HHB's blog and omitted the topping, but added in chocolate *again* instead.
I can never get the dough to pass the window-pane test, even after kneading for 1 hour. I suspect either my kneading technique was wrong, or I did not put in enough strength to knead it. I gave up and let it to proof.
It's interesting to see how the dough rises with time. Can't help but took a few pictures every time I passed by the rising dough.
After shaping and rolling in the chocolate chips, it was left to proof for 30 minutes before popping it into the oven.
I realise my oven does not brown food easily, or is it because the temperature is unstable? I had to increase the baking time to get the browned surface of the buns.
This picture does not look very pleasing. Anyway, the bun was too chewy and dense. I suspect I had under-kneaded it. I shall be more diligent in kneading next time round. As usual, my family complained about having to eat my horrible bakes.
Ingredients (makes 6 buns):
150 g bread flour
50 g cake flour
15 g caster sugar
1/4 tsp salt
1/2 tsp instant yeast
130 g milk
15 g unsalted butter
Some chocolate chips
- Sift bread and cake flour into a mixing bowl. Add in sugar, salt and yeast and stir. Add in milk and stir. Use hands to gather mixture into a dough. Knead dough for 10 mins.
- Add in butter and continue to knead until the dough is smooth and elastic. (Mine didn't pass the window pane test even after kneading for 1 hour.)
- Shape the dough into a smooth round ball and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.
- Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 6 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.
- Flatten each dough into a round disc. Wrap chocolate chips into dough, roll up Swiss roll style and pinch the seams in place.
- Place doughs seams side down on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.
- Bake at preheated oven at 180 degC for about 12-15 mins. Remove from oven and let cool on wire rack.