- Not overcooking the water roux (tangzhong)
- If proofing in the fridge, i ought to bring the dough to room temperature before baking
- The dough should be abt 1/3rd of the height of loaf tin if i want a square loaf
- Since i'm using BM to knead the dough, i left it in the BM for the first proofing. It was almost 'spilling' over after an hour or so + weather is extremely hot today!
I did the whole portion of recipe and ended up with a 7x4x4" loaf, and 2 approximately 10cm long twin-bread, and 2 approximately 8cm long baguette-like bread. I gave the loaf to my aunt ivy, 2 twin-bread to aunty cat, and left 2 for T & my tomorrow's breakfast. They simply smell wonderful!
Shall update on the taste and texture of the bread after i try them out for my breakfast tomorrow.
Update on 26 Oct 09: The smell of this bread is heaven, and the texture is soft. Taste good even on its own. A keeper for anyone who wants a healthy bread!