Finally a well-tested recipe!

I have stopped blogging for few weeks but not gone for sure. I definitely did not stop baking.. that will never happen. From my last post, I was very very eager to have a good bread recipe that I can constantly fall back on. I have a few recipe books on bread and unfortunately they are all in Chinese. Don't ask me why I bought them all in Chinese but I love flipping the pages just looking at the lovely buns.
I plucked up the courage to explore one of the recipe from Carol's Second Book for Beginners and following Gene's step by step tutorial on how to shape buns, I made the buns and it was good! So good that I encored the recipe twice with different shaping techniques.
Yay!!! I am a happy because my boy loves it and we get to eat healthy home-made bread every morning.
Next up is to attempt to succeed in TZ bread/buns and then yogurt buns. :)

Bread (recipe from Carol's Second Book for Beginners)

270g bread flour
30g cake flour (this is the secret to soft bread)
30g sugar
1/2 tsp instant yeast
1/4 tsp salt
1 egg (50g without shell)
30g butter
150ml milk

How?
- Put in all the wet ingredients first; milk, egg (lightly beaten).
- Add in bread flour and cake flour (covering the wet ingredients) followed by sugar.
- Make a small hole in the flour and put in the yeast. Cover it with flour.
- Press the 'Dough' function and let the machine do the work. It took my BM250 1hr 30 minutes to finish the dough (including proofing time).
- Remove the dough from the BM, give it a few punches to release the air.
- Divide the dough equally into 50g - 60g and roll them into smooth ball.
- Cover with clingwrap or clean towel and let it rest for 15 minutes.
- Shape accordingly. I sprayed my shaped buns with some water and then let it proof (uncovered) for 45 minutes.
- Preheat oven to 170C. Before placing the buns into the oven, brush egg wash over them. Bake the buns for 12 - 15 minutes.
- Cool before storing them in airtight container. Buns will remain soft for up to 2 days.

The last bread that I made, I used my loaf pan and cover the top with a baking sheet (like Pullman tin) to make it a loaf. Teehee..make do with what I have at home.