Sponge & Dough Method Bread

After a few failures (as seen in the last post) and a near-success attempt in making bread, I decided to give it a try again.

I was planning to use the “Tangzhong” method again but I found Alex Goh’s “The World of Bread” recipe book and decided to try the “Sponge & Dough Method” instead.

I made the bread by hand because I was too scared to use my beloved KitchenAid after reading about the possible damages cause by kneading dough for a long period of time.
And judging from the previous result, it wasn’t doing a really good job at kneading. Kneading at Speed 2 and for 7 minutes is just not enough…unless I plan to overheat the motor.

After reading multiple bloggers’ tips and technique on how to knead the dough, I was further encouraged to do it by hand.

Previously, I let my KitchenAid do the mixing and kneading. Then, I finished off by kneading the dough by hand for a few minutes. The dough did not stretch to a thin membrane…not even close – which probably explain why my previous attempts failed.

It was my first time making bread in the tropical weather and I was pleasantly surprised at how quickly the dough rise.

I was determined to knead the dough until it reaches the perfect "thin, translucent membrane”.

Well…it did not happened. I call it quits after kneading for 30 minutes. It felt like I will never be able to get to the “thin, translucent membrane” stage.

I truly admire those that knead the dough by hand and was able to make them stretch into thin membrane.

I made sausage buns and cream cheese buns out of it.
Excuse the ugliness.

Despite the appearance, it was a success!!! I was very happy with the result even though the buns turn out looking ugly and puffed up in a weird way.
I did not expect it to puff up that much during the baking process.

But the important thing is that the bread was very soft and fragrant. Even on the next day, the bread remains soft.

I will definitely try the “Tangzhong” method again and the “scalded-dough” method the next time.

Previous Bread Making Attempts

Pictures of my not-so-successful past bread making attempts.

Oatmeal Buns

It was a failure - the insides were pretty hard and dense.
Lesson learned #1: Make sure the dough has fully risen.
(I made this during winter and I just couldn't be patient enough to wait longer than 1-1/2 hr)

Using the tangzhong method. Yields better result but it was not as good as expected because I got lazy and did not bother to knead long enough.
Lesson learned #2: Be patient when kneading.
(Now I know why most of the  bloggers always stressed that it takes a long time to have the perfect "smooth and satin-like" dough, especially for beginners)

Homemade red bean filling. ( How unappetizing it looks. )

Cream-cheese filled buns

My second attempt using the tangzhong method. I am pretty happy with the results as it is softer and more fluffy.  I am determined to keep trying.

Coffee Almond Cookies

 Ingredients:

70 g Almonds

1 tbsp Coffee granules

2 tbsp Milk

125 g All purpose flour

½ tsp Baking powder

¼ tsp Salt

100 g Butter (room temp)

40 g Granulated sugar

  

Methods:

1. Preheat the oven to 190 degrees C. Line baking sheets with parchment papers.

2. Toast the almonds and coarsely chopped them, set aside.

3. Sift the flour and salt together, set aside.

4. Dissolve the coffee granules with milk (I microwaved the milk on high for a few seconds) and set it aside to cool.

5. In a large bowl, beat the butter and sugars until light and fluffy. Add the flour mixture and coffee mixture. Mix well.

6. Stir in the coarsely chopped nuts.

7. Use a tablespoon or ice-cream scoop to drop the cookie dough onto the prepared baking sheets.

8. Bake for 15 – 20 minutes, or until the edges browned.

9. Let the cookies rest on the sheets for a bit before transferring them to the wire rack and leave them to cool completely.

Makes about 14 cookies.

Notes:

• 1 tbsp of coffee granules yields strong coffee flavor, if you are not a fan, reduce it to about 2 tsp.
• I tend to cut down on butter/oil and sugar for my baking, so you might find the cookies not sweet enough.
  If you like it sweet, increase the sugar to 50g – 60g.
  I wouldn’t recommend any sweeter, but it really depends on your taste or your family members’.
• You may substitute almonds with other nuts. (E.g. pecans, walnuts, peanuts)
• If you like less “chunky” texture cookies, grind the nuts more finely.

Muffins ~ ~

Blueberry Muffins

Apple Cinnamon Muffins

Lemon Poppyseed Muffins