Sunday, 28 June 2020

FRESHLY BAKED

Nothing beats the smell of fresh bread in the morning.  

Last night, I made the dough and left it the fridge for the final proof.  

Up at 7:30 this morning to bake bread but Mum sent me on an errand.  Before I headed out, I removed the dough from the fridge and set it on the dining table to thaw.


Shoved the pan inside a pre-heated 200 degrees C oven at around 8:30AM.  


Got to eat hot, buttery homemade tear-apart butter buns before 9.  How cool is that?


Mum says the bread has "good flavour".  Thanks to the overnight fermentation of the dough.



Bread dough: 250 grams Casarine flour, 1 packet (5 grams) Shirakami Kodama Koubo, 25 grams caster sugar, 2.5 grams salt, 110 grams milk, 70 grams water, 25 grams butter

Filling: 45 grams butter (5 grams x 9)

Check chillicrabkitchen out on Instagram!



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