The trial class for JUNE : Cheese and Bacon Fondue Bread. Seems pretty impressive and decided to invite Teri to join me for this girlfriend session. Been a long while since i last met her and we have sooooo much to talk about. The motherhood talk goes endless and i am just so glad that i met this wonderful woman! :)
In order to make these delicious Cheese & Bacon Fondue Bread, we need 2 separate dough (WET and DRY dough). Below recipe can yield 6 buns :D
It is recommended to sieve the egg before mixing them into the wet dough. The butter do not require to be in room temperature. It is also advisable not to do it on a rainy day as it will affect the yeast progression. While baking these at home, we can use tap water (room temperate). if we are in room with aircon, we can use warm water instead.
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STEP 1: MEASURE THE INGREDIENTS FOR BOTH WET AND DRY DOUGH. STEP 2: ADD WATER TO THE YEAST INTO WET BOWL AND MIX WELL
STEP 3: MIX DRY DOUGH IN AND KNEAD THE DOUGH WELL. *** Kneading methods*** Able to refer to the video i have posted on Facebookfor self-reference.
(2) Wait till almost smooth, change to V roll. Left pushes to the right top while roll back and right pushes to left top and roll back.
Bread Basic Renewal
(3) Almost complete, pull the dough and stretch to see if it stretches as thin like mask. Grad the edge and tuck in.
-> Mix in white sauce and Mozzarella cheese in a bowl, cover with cling wrap and heat in microwave (500W, 1 min and 30 seconds). Mix with Spoon until it cool down.
--> Place the Cheddar on top of the melted cheese + bacon / ham mix. Let the fillings rest for 10 mins as we handle the dough.
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The dough has proof to at least 3 times of its original size. To test if it proof well, dip the finger into the flour and poke a hole into the dough. if it doesn't deflate, it is a good dough :D
STEP 7: DIVIDE THE DOUGH INTO 6 PORTIONS AND LET IT SIT FOR ANOTHER 10 MINS. (Do not pull the dough out, use slicer to cut)
*** Close it up by taking the sides to fold in and hold in the middle. After which, punch and close the gap.
East Meets West: Ham Flower Rolls @ Abc Cooking Studio, Shanghai Swfc
After completing, place the bun on the baking tray with a cling wrap on top of it and ready for 2nd FERMENTATION, for another 30 mins. PRE-HEAT the oven about 5-10 mins before the fermentation completes.
-> Make a cut at the top using a pair of scissor before sending it to bake. Cut deep but smaller holes to prevent over leaking of cheese.
Ready for baking over 12-17 mins! We are superb excited to see them going PONG PONG! Most importantly, it takes such short time to bake them despite the long proofing! And YAY! completed!A few days ago, a headline on my Facebook news feed caught my eye: Bangkok's welcomed a serious Japanese cooking school. ABC Cooking Studio
Pmq Studio 8th Anniversary & July Seasonal Trial Lesson & New Bread Basic Regular Lesson
The studio is located on the third floor (Beacon zone) of Central World. They just had their opening event the day before I showed up, hence the botanical garden sitting right outside.
Since this is their opening month, trial lessons are priced at 500 Baht (50% discount from their regular price). For the trial lessons, they are currently offering three options:
Right away I made my choice. The ham mayo and cinnamon roll. If you know me, you'll know the one thing I hate baking is bread. It is my baking nemesis. All that kneading, proofing, yeast blooming: NOPE.
Bake At Home
Here's my instructor for the day, Sia. Sia's very sweet, knowledgeable and was very eager to answer all my questions (most importantly, she was very tolerant to my non-stop picture taking.)
We started making the dough by mixing flour, yeast, sugar, water, salt and butter. Everything was measured and scaled right down to the gram.
To avoid getting flour and dough all over my camera I skipped taking pictures as I wrestled with my dough. (still managed to get flour on my camera anyway though)
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Just kidding. The poking was actually a way to test if the dough was ready to be rolled. If your finger leaves a hole in the dough, it is ready to be rolled.
Next we cut the dough in half. Half for the cinnamon roll and the other half for three ham and mayo rolls. They are then rolled into squares. For the cinnamon roll we sprinkled it with cinnamon sugar, rum-soaked raisins and sliced almonds (mmmmm) and rolled up. The other half of the dough was simply rolled up with ham and topped with a swirl of mayo and generously brushed with egg wash.
I couldn't resist tasting this one first. The bread was nice and light. The ham and mayo together added just the right richness to it. It would make a perfect on the go breakfast but the next time I make this I will probably add some cheese. That's just how I roll.
Bread Basic Renewal 2020
My cinnamon roll kind of fell apart in the oven. Sia said it was because I didn't pinch it together tight enough. Oh well. It tastes much lighter and less sweet than american cinnamon rolls, and it was actually pretty pleasant.
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