Hi, Of course dear! I'm lazy that is why I use the bread machine for the mixing, kneading and proofing. For the manual process, do as per the normal manual mixing and kneading.
I just made the 65C Chocolate Wassant. I had so much fun, just like making puff pastry. Thank you so much for sharing this new way of making bread, and it is very soft.
Your Bread looks great! Hope you don't mind me asking how many grams of dough did you use for your sausage roll? And How do you shape it? It looks so Perfect! Like the ones in the bread shop. Thanks! and More Power!
Hi Florence, This is the first time I write a comment and to you.I'm shy about my English writting,so I try my best.My name is Thao,I'm so happy to find your blog by Hoangtam and it become my favourite blog,your recipes are easy to follow and all these ingredidents can find here.I live in Montreal-Quebec so we don't have many Chinese bakery then I used to make the savoury buns & sweet buns,but they turned out bit hard and losted the texture so I stop baking them. Now I have your recipes for bread & buns so great, I did make the Cream de Parisienne & the Wassant 65c and they are so delicious, my kids love them, thank to you. Now I'd like to try the hotdog buns but I wonder which recipe did you use.(the 65c Bread loaf or the Wassant 65c). If, when I double the quantity of flour, should I double every ingredients in the recipe. How about the yeast & the TangZong, should I. Thanks a lot. Hope you will have more greats recipes to share. will wait for your reply before I do.
HI Florence, Have been following your recipes and they always turn out great. This is the first time I am writing to U. Would like to thank you for the detailed recipe of your Tangzhong. The bread always turn out so soft and fluffy without the addition of bread improver which I don't like. Thanks once again for being so generous to share the recipe.
Hi Florence, these sausage rolls bring back fond childhood memories (: How would i go about manual mixing and shaping of the dough? Any help will be GREATLY appreciated! Thanks so much in advance
16 Comments:
All the bread looks so professionally done and yummylicious! *slurps*
Hi Florence!
The texture of your sausage roll looks like the ones from bakery. Do you mind sharing your recipe for the sausage rolls? Thanks in advance.
Jinn
Hello,
I would like to ask is it possible to make TangZhong without a bread machine?
Thanks.
Hi tweetybird,
Thank you.
Jinn,
You can use the 65C Bread Loaf recipe and increase a little sugar to make it into a sweet bun dough.
Hi,
Of course dear!
I'm lazy that is why I use the bread machine for the mixing, kneading and proofing.
For the manual process, do as per the normal manual mixing and kneading.
Happy trying. :)
Jinn,
You can also use the dough recipe from the 65C Chocolate Wassant minus the choc sheet.
Hello Florence
I just made the 65C Chocolate Wassant. I had so much fun, just like making puff pastry. Thank you so much for sharing this new way of making bread, and it is very soft.
Thank you Florence for your quick response. I would let you know the result once I try it. Jinn
Florence, have you made any bread using the tang zhong method but using grains or partial whole wheat flour?
Andrea,
Glad that you had fun with the CWs. :)
Asan,
I've just bought a pack of wholemeal flour. Will be trying it with TZ when I'm less busy.
Do keep a lookout. :)
Hi Florence!
Your Bread looks great! Hope you don't mind me asking how many grams of dough did you use for your sausage roll? And How do you shape it? It looks so Perfect! Like the ones in the bread shop. Thanks! and More Power!
Hi Florence,
This is the first time I write a comment and to you.I'm shy about my English writting,so I try my best.My name is Thao,I'm so happy to find your blog by Hoangtam and it become my favourite blog,your recipes are easy to follow and all these ingredidents can find here.I live in Montreal-Quebec so we don't have many Chinese bakery then I used to make the savoury buns & sweet buns,but they turned out bit hard and losted the texture so I stop baking them. Now I have your recipes for bread & buns so great, I did make the Cream de Parisienne & the Wassant 65c and they are so delicious, my kids love them, thank to you. Now I'd like to try the hotdog buns but I wonder which recipe did you use.(the 65c Bread loaf or the Wassant 65c). If, when I double the quantity of flour, should I double every ingredients in the recipe. How about the yeast & the TangZong, should I.
Thanks a lot. Hope you will have more greats recipes to share. will wait for your reply before I do.
HI Florence,
Have been following your recipes and they always turn out great. This is the first time I am writing to U. Would like to thank you for the detailed recipe of your Tangzhong. The bread always turn out so soft and fluffy without the addition of bread improver which I don't like. Thanks once again for being so generous to share the recipe.
Hi Florence, these sausage rolls bring back fond childhood memories (:
How would i go about manual mixing and shaping of the dough? Any help will be GREATLY appreciated! Thanks so much in advance
Beatrice
hi florance
your buns are superb...just like in bakery..nice to know ur blog
Ct & Nik,
Thank you for dropping by.
Your blog is fantastic too!
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