tag:blogger.com,1999:blog-1187649239821550776.post7416429425193152684..comments2024-03-28T16:53:55.050+11:00Comments on Minty's Kitchen: Kopitiam Milk BunsVeronica http://www.blogger.com/profile/10101117516430011842noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1187649239821550776.post-19436293040904507882015-09-16T13:49:20.876+10:002015-09-16T13:49:20.876+10:00I didn't wait to proof before putting it in th...I didn't wait to proof before putting it in the fridge.Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-32439122092399034492015-09-15T02:04:04.850+10:002015-09-15T02:04:04.850+10:00Hi, after i mix the overnight dough together, do i...Hi, after i mix the overnight dough together, do i need to wait till it proofs before store it to the fridge?Annehttps://www.blogger.com/profile/01291775274399087024noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-32197950047686506952013-07-29T18:54:34.201+10:002013-07-29T18:54:34.201+10:00New Baker, I left my overnight dough in the fridge...New Baker, I left my overnight dough in the fridge overnight. Yes, I noticed that the dough is quite dry the next day and I had to knead longer. Considering the cold weather here, the bread still stayed soft the next day, so I am quite happy. I can't tell the difference between oil and butter but I am trying to cut down on saturated fat. Brushing butter on the bread gives a soft and beautiful crust. Thanks for dropping by.Veronica https://www.blogger.com/profile/10101117516430011842noreply@blogger.comtag:blogger.com,1999:blog-1187649239821550776.post-89870318312627351442013-07-29T16:40:09.026+10:002013-07-29T16:40:09.026+10:00Hi Veronica,
Your buns look very soft and fluffy....Hi Veronica,<br /><br />Your buns look very soft and fluffy. May I check in more detail how you prepare the overnight sponge dough? I've tried the same recipe I saw somewhere else with the cocoa and chocolate chips version. For the overnight sponge dough, I just mix everything with hand in a bowl, knead slightly till it forms a rough dough (which is a little crumbly and dry), and then cover with cling wrap and immediately store in the fridge. <br /><br />After 12 hrs, it has kind of expanded, turn smoother and no longer look dry and crumbly.<br />I took it out and left it at room temperature about 5 mins before using. How long do you keep yours in the fridge? <br /><br />When kneading the main dough together with the sponge dough, I've used KA to knead (speed 2-3) for almost half an hour, but still couldn't seemed to get to the window pane stage. But the whole dough is very sticky and can be stretched for quite long, and I noticed that during kneading, it has cleared away from the sides and bottom, and kind of slightly slapping against the side of the bowl, so I just stop the machine to prepare for the proofing. After proofing, it's still very sticky and difficult to shape. My buns turned out a little more crusty than I would like, but inside is soft and fluffy. However, the softness can't maintain till second day. How about yours, are they able to stay soft and fluffy beyond 2 days? <br /><br />I noticed that you've done something quite differently, i.e. <br />(1)using oil instead of butter on the dough - is there any difference to the taste or texture?<br />(2)for shaping, turn the dough out onto a lightly oiled work surface, instead of lightly floured - does oiled surface work better than floured surface?<br />(3)brushing melted butter on the freshly baked bread - is this going to give a significantly soft crust? <br /><br />And lastly, what's the outcome difference between applying egg glace versus milk glace?<br /><br />Thank you.<br /><br />~New Baker~Anonymousnoreply@blogger.com