Lately, as much as possible, I am cutting down on eating/drinking dairy products. Baked stuffs are usually made with butter, milk, etc. What am I to do? Of course, bake what I can eat/drink . Instead of butter, I use margarine: in place of cow's milk, I use soy milk or even rice milk.
For more than a month now, I have been really crazy about Hefezopf, braided yeast bread, made by a good friend. But since she uses milk, I am afraid I would just be disappointed if I bake it with soy milk. Thankfully, there are still lots of stuffs I want to eat and try out. The odd thing is, I end up wanting to eat soft, sweet bread. This kind of bread means baking with tangzhong for me.
As if you didn't notice, I like to eat raisin bread and cinnamon rolls. I couldn't possible bake tangzhong without these two. I tried another recipe with tangzhong this time around. I used my handmixer for about 30 minutes. I tell you, it had to work pretty hard and good that it didn't overheat. Needless to say, I stopped in between to give the machine and my arm a rest. During the first kneading part, I thought it was a bit dry what I had. After the dough had risen, I hardly needed any flour. It didn't stick all over like I had in my previous attempts. Part of me wondered if I made the dough correctly. I suppose the test will be tomorrow, if it is still soft and fluffy. I am even willing to wait until the third day to check if it is still so (the mind is willing at least). I am very happy with the way my dough turned out. I didn't secretly wish my husband were home to help me with kneading/rolling the dough. It was just so easy to work with. It didn't stick to my hands like crazy. Then again, it hardly stuck to my hands, to the rolling pin, and on the working surface at all. I wonder if I would have the same success when I try to do it again.
With the dough, I made raisin rolls, mini cinnamon buns, mexican buns, and sweet rolls/pai pau.
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| A sign of success |
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| Before |
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| After....from another point of view |
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| Hmmmmm........yummy!!!! |
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