Sunday, 21 April 2013


'S' stands for Sunshine, Sunflowers and Showa bread flour from Japan.

After weeks of blood, sweat and tears the APAC Summit is finally over.  Today all I want to think about it sunshine, sunflowers and golden bread loaves.

I brought home several types of flours from the Taipei International Bakery Show recently.  Among them are two 1-kilo pack of  Showa bread flour, a pack of red bean paste, and a pack of taro paste.  I love myself when I'm crazy like that.

Today I'm using the super duper PROMINENT bread flour.  As soon as I lifted the dough from the mixing bowl, I knew that the bread is going to turn out fabulously.  It's smooth, pliable, and smell SO good.

Bread dough: 200 grams Showa PROMINENT, 20 grams all-purpose flour,  3 grams instant yeast, 30 grams caster sugar, 1/4 teaspoon salt, 25 grams egg, 130 grams water, 15 grams butter

Filling: 200 grams red bean filling

Finish: egg wash, 10 grams sesame seeds


Steph said...

Hihi! It has been a long while since we last baked too!! We need to fix a date!

Fun said...

Certainly, we must! :)