tag:blogger.com,1999:blog-8708068554052819005.post7669550745157729678..comments2023-10-08T21:17:28.928+08:00Comments on køkken69: Bread Talk - Yukone Method Sweet Soft Buns With Hei Bee Hiam FillingShirley @ Kokken69http://www.blogger.com/profile/02698926168043709934noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-8708068554052819005.post-79910196726460045052012-04-07T18:08:43.169+08:002012-04-07T18:08:43.169+08:00Do u bring the tangzhong to room temperature befor...Do u bring the tangzhong to room temperature before use?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-31673052780535161312012-03-27T09:18:12.793+08:002012-03-27T09:18:12.793+08:00Hi, can I check with you the amount of tang zhong ...Hi, can I check with you the amount of tang zhong you used? As I have the 1:5 portion of tang zhong made and fridges. But I would like to try your recipe. Thank u very much!<br /><br />ClaireAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-9304799261903582132012-01-25T10:19:35.390+08:002012-01-25T10:19:35.390+08:00Thanks for your reply.. I'm making them now an...Thanks for your reply.. I'm making them now and planning to put some shaped doughs in the freezer later.. :DRibbon and Circushttps://www.blogger.com/profile/16976760755746829304noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-61662563607691121592012-01-24T21:12:40.154+08:002012-01-24T21:12:40.154+08:00@RC : Oh, I am so glad that this recipe worked for...@RC : Oh, I am so glad that this recipe worked for you! I have never tried freezing the dough so I cannot really comment on this. But I am thinking the stage at which you decide to freeze the dough is going to be important. I reckon you should proof the dough at room temperature to relax the gluten strand enough, cut it up, shape it before you try to freeze it. If I were to experiment, I would do it like this. Well, perhaps next time, I will just throw a few buns into the freezer to see how it turns out....Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-12811487344750886352012-01-24T20:47:17.070+08:002012-01-24T20:47:17.070+08:00Hi Shirley,
I made buns using this recipe few tim...Hi Shirley,<br /><br />I made buns using this recipe few times before and the results were amazing. and it made me feel like a bun-pro :p Just curious, if I freeze the dough, will it yields the same fluffy buns?Ribbon and Circushttps://www.blogger.com/profile/16976760755746829304noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-9521040325274518432012-01-12T02:12:02.921+08:002012-01-12T02:12:02.921+08:00Thanks for this wonderful recipe! I've made th...Thanks for this wonderful recipe! I've made this a few times with great success!!!Sunshinehttps://www.blogger.com/profile/04826838114547363789noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-84735671215062133802011-12-29T18:35:59.657+08:002011-12-29T18:35:59.657+08:00@baking4GEM- Yes, you are correct. Try taking out ...@baking4GEM- Yes, you are correct. Try taking out the same amount of water / milk in your original recipe when you introduce Tangzhong. I would even think you may need to reduce the flour in the recipe by the same amount. I am not too worried about flour as we can possibly introduce more when we knead/shape the dough...Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-7850873705417524872011-12-28T14:07:04.669+08:002011-12-28T14:07:04.669+08:00Are there adjustments to existing bread recipes yo...Are there adjustments to existing bread recipes you will need to make when you put in the TangZhong ? Should I cut down on the wet ingredients? Am very inspired by your soft buns :)baking4GEMhttps://www.blogger.com/profile/08019564046324656420noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-40066069964220364852011-11-20T18:25:26.880+08:002011-11-20T18:25:26.880+08:00Hi Shirley, I tried your recipe with good result. ...Hi Shirley, I tried your recipe with good result. I have made some sesame pork floss sweet buns and my family enjoyed the buns so much. Thanks for sharing.Li Shuanhttps://www.blogger.com/profile/05494739072059443570noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-45367188423172807522011-11-12T07:30:26.924+08:002011-11-12T07:30:26.924+08:00Hi Alice, glad that you gave this a try! The doug...Hi Alice, glad that you gave this a try! The dough is indeed a little more tacky than normal bread dough.... Possibly due to higher butter and moisture content but I can still get a window when I test the dough after 15 mins... Yes, I agree, this is a great recipe.... A few others have tried it and all loved it..:)Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-69620451828390810042011-11-12T04:57:58.975+08:002011-11-12T04:57:58.975+08:00Hi Kokken69,
Thanks for your clarification. I fol...Hi Kokken69,<br /><br />Thanks for your clarification. I followed your recipe and baking instructions and made Ham and Cheese with Kewpie Mayo buns today. They turned out fantastic! Soft and fluffy! <br /><br />I used my Kitchen Aid Artisan mixer as well but just wondering why my dough still remain sticky and didnt form into a ball during the mixing at Speed 4. In the end, after the 15min mixing, i just dumped it onto the table and form a ball with my hands. Buns still turned out great! Recipe's a keeper.<br /><br />Thanks again!Alice Whttp://fluffylapin.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-76199729257175110332011-11-10T09:25:29.368+08:002011-11-10T09:25:29.368+08:00Hi Alice W- yes, the portion is correct. This is a...Hi Alice W- yes, the portion is correct. This is a variation of the water roux method. Boiling hot water is just poured over the flour to form a lump. The traditional 1:5 water roux method requires cooking the roux over fire at 65C until it turns into a gluey paste... (please see my Hokkaido Milk Bread). This method is simpler and yields very soft buns too.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-81699546832954511042011-11-10T07:42:18.992+08:002011-11-10T07:42:18.992+08:00Just want to clarify about the water roux ingredie...Just want to clarify about the water roux ingredient portions that you posted. U posted 50g bread flour to 75ml water?? Is that correct? I have always read that the portion of flour to water should be 1:5<br /><br />I would like to try your recipe but just want to confirm on the water roux.<br /><br />Thanks! :)Alice Wnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-32843844893191117382011-09-06T09:09:09.458+08:002011-09-06T09:09:09.458+08:00Hi Priscilla- Yes, I am not a big fan of shortenin...Hi Priscilla- Yes, I am not a big fan of shortening either. If pork lard is available here in blocks, I would gladly prefer that over shortening. Generally, I think you will need some type of solid fat. I am not comfortable with eating uncooked shortening. If you are not too concerned about colour, maybe can try some solidfied olive oil spread? I am also wondering if cream cheese would work.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-36259088230896901392011-09-06T07:23:38.234+08:002011-09-06T07:23:38.234+08:00Thnx Kokken for ur swift reply. Ur reply double c...Thnx Kokken for ur swift reply. Ur reply double confirmed I shud go for the Kenwood KM030 mixer. I saw the demostration performance of the s/s bread dough hook which is very strong indeed. The power at 1400 watts is so much safer for larger batch of bread kneading that requires more than 20mins without over heating.<br /><br />Ya, Kokken, I noticed that u made dough of smaller capacity.<br /><br />Well, high time I get the Kenwood mixer priced at S$999 since I am so much into bread and pau making. <br /><br />Kokken, I love ur creations be they pau or bread. They really look like store bought types. I hv much to learn from u and I hv marked ur pau recipe to try out after getting some HK white lotus paste and pau flour from Kwong Cheong Thye yesterday. I think the HK version lotus paste at Kwong Cheong Thye is more compact and better version (more concentrated) compared to its in-house brand of lotus paste which is more moist. The moistness suggests more corn flour cud be added to the paste, hence, not authentic.<br /><br />I also got myself some cooked glutinous rice flour for snowskin but a little hesitance in trying out as it calls for shortening.<br /><br />Kokken, what do u think of shortening? Hv u any idea about replacing shortening with other form of healthier fat?<br /><br />Sorry for being so "long-winded"<br /><br />Blessings<br />Priscilla PohAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-92134187130314590082011-09-05T23:17:37.117+08:002011-09-05T23:17:37.117+08:00Hi Priscilla, there are 10 speeds on my kitchenaid...Hi Priscilla, there are 10 speeds on my kitchenaide- which is the entry level Artisan model. It is good enough for me to get a smooth dough after 15 mins kneading with the dough hook. <br /><br />I am not an expert in mixers but I did hear from some people that for bread kneading, the Kenwood unit is better than the Kitchenaide. The Kitchenaide, I find, is extremely efficient for meringue beating. <br /><br />I normally make small portions at a time so my Kitchenaide can still handle it. I believe I won't be able to scale it up too much.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-82512672655547288912011-09-05T23:06:01.372+08:002011-09-05T23:06:01.372+08:00Hi Kokken
U mentioned that u used the Kitchenaide...Hi Kokken<br /><br />U mentioned that u used the Kitchenaide speed 2 to knead the bread dough.<br /><br />Like u, I find the art of bread making very fancinating and my interest in bread making grew strongly each day. I am now looking for a stand mixer to help me in the kneading. U mentioned that u used Kitchenaide speed 2 to knead dough for ur Hei Bee Hiam buns.<br /><br />May I know what is the max. power of ur Kitchenaide mixer. I understand most Kitchenaide mixers come with only 300 above watts but never more than 500 watts. As such, is the power strong enough to do the kneading and will mixer burnt when kneading takes more than 15 mins?<br /><br />What brand of mixer wud u recommend for bread? <br /><br />I have in mind the Kenwood KM030 which comes with 1400 w and a strong stainless bread dough hook. I usually use 500 gm flour.<br /><br />Blessings<br />Priscilla PohAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-83820240599256587302011-08-25T00:31:22.625+08:002011-08-25T00:31:22.625+08:00Una verdadera delicia!!
Gracias por compartir
Salu...Una verdadera delicia!!<br />Gracias por compartir<br />Saludos, AngelesKesito-angeleshttps://www.blogger.com/profile/16538313594015454060noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-19219859542795023192011-08-03T19:40:33.486+08:002011-08-03T19:40:33.486+08:00Same as Min, me too love the wrinkles on your brea...Same as Min, me too love the wrinkles on your bread. I tried out this recipe n they turn out good. Thanks for sharing.Jane Chewhttps://www.blogger.com/profile/02594468292176941476noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-69888646672809612052011-06-02T18:46:04.306+08:002011-06-02T18:46:04.306+08:00Shirley, my buns just fresh out of the oven and I ...Shirley, my buns just fresh out of the oven and I couldn't wait to sink a bite into it. Very soft, light and fluffy. Awesome. THanks for sharing.Edithhttps://www.blogger.com/profile/12743536843148739774noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-7013172351123562342011-06-02T10:37:42.096+08:002011-06-02T10:37:42.096+08:00Cupcake - It is always so gratifying to hear that ...Cupcake - It is always so gratifying to hear that it worked out so well for others. You've just made my day!Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-43407976409925450332011-06-02T10:27:34.639+08:002011-06-02T10:27:34.639+08:00Hi Shirley, really thank you for sharing this brea...Hi Shirley, really thank you for sharing this bread recipe in your blog. I made these yesterday and they were indeed very very soft and good.. My kids had one after another even after lunch.. and they even compared recipes saying this is the best bread dough.. <br />Thanks once again for your generosity.<br /><br />Great day, cupcakeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-10419280337161592952011-06-02T08:06:57.460+08:002011-06-02T08:06:57.460+08:00if i hadnt read the post and if they were covered ...if i hadnt read the post and if they were covered in icing sugar i would have thought they were jam doughnuts! Hey, thats not a bad idea eh....Eeshhttps://www.blogger.com/profile/16338985948790906571noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-83136000598753602612011-06-02T02:04:36.905+08:002011-06-02T02:04:36.905+08:00This has to be one of my favourite buns that I ate...This has to be one of my favourite buns that I ate so frequent when I was in Malaysia!mycookinghuthttp://www.mycookinghut.comnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-52597576165472687392011-06-01T19:39:58.187+08:002011-06-01T19:39:58.187+08:00Jane.. Just normal plastic bag is ok. Just don'...Jane.. Just normal plastic bag is ok. Just don't leave it exposed or sitting around on the table...Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.com