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Sweet Bread (pai-pau)
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Like to cook
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Joined: 11 Oct 2004
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PostPosted: Fri Mar 31, 2006 6:50 pm    Post subject: Reply with quote

hi giselle, would like to let you know that I used your pai pau recipe and added another 100g of corn into the dough after 1st proof to make sweet corn buns(use canned corn, drain it and blended it) . They are very soft and yummy. Once again, thanks for sharing this yummy recipe.



jc
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jerseymom
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PostPosted: Sat Apr 01, 2006 6:58 am    Post subject: Reply with quote

jc, thanks for the great idea! And I admire your shaping skill, two thumbs up!
Love that glaze on your bread, is it syrup?
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dewitan
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PostPosted: Sun Apr 09, 2006 11:56 pm    Post subject: Reply with quote

I tried the bread yesterday and I failed miserably. :cry:

I used more than the specified flour because dough still sticks to bowl when I used the specified amount.

It takes a very long time for my dough to rise. the first proofing takes about 2 hours but it became very big. Then when I punched the dough, and roll again, do I have to add flour? Is it possible that I punched too hard?

My bread is hard as rock.

And I used asian bread flour.

Any inputs, fellow bakers?
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Sophie
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PostPosted: Wed Apr 12, 2006 3:17 pm    Post subject: Reply with quote

Jerseymom

Use your recipe to roll round fish finger and do otak-otak bun for breakfast today. Now all gone. Thanks.


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Sophie
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PostPosted: Wed Apr 12, 2006 4:20 pm    Post subject: Reply with quote

dewitan wrote:
I tried the bread yesterday and I failed miserably. :cry:

I used more than the specified flour because dough still sticks to bowl when I used the specified amount.
Dewi, must let you know first that the dough is sticky. What i do is..I scrape dough in bowl and dump on work table. Cut portions with plastic/metal scraper and weigh to get an even size. Then I fold in the small portions to form balls. During these process, the dough sticks but if you dust the work table and hands with flour you''ll have less sticky problem.

It takes a very long time for my dough to rise. the first proofing takes about 2 hours but it became very big.
2 hours is too long. Double the initial size is just fine. It took me 30-45 minutes to proof.

Then when I punched the dough, and roll again, do I have to add flour? Is it possible that I punched too hard?
I don't punch because when i scraped the dough out of the bowl I already lost a lot of air in the dough. I straightaway cut and weigh and then fold in into a ball. Don't add extra flour except for dusting on table and hands.

My bread is hard as rock.
Punching too hard or loosing air is not the problem because you will eventually roll it flat during shaping. Before baking, you proof again for 20-30 minutes. It should grow in size. Your bread is hard as rock because you used more than the specified amount of flour.

And I used asian bread flour.
Should be no problem.
Any inputs, fellow bakers?


Dewi, I hope the input is helpful.
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fila
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PostPosted: Wed Apr 12, 2006 5:18 pm    Post subject: Reply with quote

Hi sophie

Your otak otak bun look so delicious with the thick otak paste and i like the shape of your bread. Do you cut using ordinary knife.?

thks
siti
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Sophie
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PostPosted: Wed Apr 12, 2006 10:19 pm    Post subject: Reply with quote

Yes fila, just ordinary knife.
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dewitan
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PostPosted: Thu Apr 13, 2006 12:21 am    Post subject: Reply with quote

Thanks for the tips.

I will try this recipe again.

So, when I first knead all the ingredients... the dough sticks to the bowl and that's ok? I don't have to roll it into a ball?
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dewitan
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PostPosted: Thu Apr 13, 2006 12:29 pm    Post subject: Reply with quote

Sophie, I have more questions. Did you do the second proofing for the dough? Step 4 of Giselle's recipe?

Because I feel that this is where my problem is. The dough just did not rise anymore at the second rising period.
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coxiella
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PostPosted: Thu Apr 13, 2006 2:03 pm    Post subject: Reply with quote

dewitan wrote:
Sophie, I have more questions. Did you do the second proofing for the dough? Step 4 of Giselle's recipe?

Because I feel that this is where my problem is. The dough just did not rise anymore at the second rising period.

Sally, if you didn't mention it, I wouldn't have noticed there are actually a total of 3 proofings in the recipe. After doing it for 3 times, I only did 2 proofing in total. First one as in Step 3, followed by another one after shaping :roll: So far not a problem.

Can I ask are you kneading by hand or machine :roll:
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dewitan
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PostPosted: Thu Apr 13, 2006 7:49 pm    Post subject: Reply with quote

Hmmm I think my problem is after I first punch down the dough and then rekneading them and letting them rise again.

I used kitchenaid to knead.

Angie, may I know do you use the specified amount of dough? I have to add more flour because dough still sticks to the bowl after addition of specified amount of flour.

I think Sophie also only proof the first round only...

I really want to try the bread again so I can use all the tips available. Wink
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coxiella
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PostPosted: Thu Apr 13, 2006 10:23 pm    Post subject: Reply with quote

Sally, I checked my notes for all the 3 tries. I did use the exact amount of liquid and flour as Giselle. But as the brand of flour is different, the water absorbing property may be different. What I can suggest is you mix all the dry ingredients first, then add in the liquids except the milk. Then add in the milk gradually. Once you see the dough coming together in one ball, stop adding the milk and let it knead first to see if it holds together. It's best to let it be dry first, coz you can still add liquid. If it's sticky to begin with, you have to keep adding extra flour which in turn results in a dense bread.

dewitan wrote:
Hmmm I think my problem is after I first punch down the dough and then rekneading them and letting them rise again.

As I didn't do this step, I cannot advise much. Paisei Embarassed

Not sure if this is useful, for myself, while shaping, I don't flour my board and hands. I oiled them instead. I find this prevents too much additional flour from being absorbed into the dough.
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dewitan
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PostPosted: Sat Apr 15, 2006 1:27 am    Post subject: Reply with quote

Thanks for the tips angie.

I think I will just do 2 proofings next time.

And just leave the dough sticky... I don't like breads that are too dense.

Hmm... maybe I will try this today when everything is still fresh in my mind.
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jerseymom
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PostPosted: Sat Apr 15, 2006 9:54 pm    Post subject: Reply with quote

Oh Sophie and Angie, thank you for all the input! I learn a lot of things from you guys too!

Sally, could you get a warmer spot to prove the dough? Our weather is still too cool...
Yes, definitely hold back the extra flour.
Good luck, tell us how the second round turns out Wink

Sophie, you're so skillful! The buns you made look better than store-bought! Can share how you did the pattern?

Sorry guys for my late reply, really appreciate all your trying and sharing the knowledge.
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dewitan
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PostPosted: Sat Apr 15, 2006 10:02 pm    Post subject: Reply with quote

Thanks giselle for the reply....

Did you do 3 times proofing?
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PostPosted: Sat Apr 15, 2006 10:16 pm    Post subject: Reply with quote

Hi Sally, if I'm not too late... I follow jerseymom's recipe. I must say that the dough is very wet and sticky during 1st kneading. So, I use the breadmachine to do the job. After kneading, apply a little oil on your hand to remove the dough from the bread machine and place it into a greased bowl. Cover with cling wrap and let it proof till double. How long it takes depend on the weather. It may take longer than 1 hour. my house is very cool, it sometime takes a few hours (not sure whether it's ok but it tasted good).

From my experiement, the dough is soft and wet, so lightly flour your hand to handle the dough. Lightly knead it 2nd time and let it proof. Repeat the other steps. Dont add flour to the dough, just flour your hand or as suggested, apply some oil to your hand to handle the dough.

Good luck in your next try. It's worth the effort.

jc
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dewitan
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PostPosted: Sat Apr 15, 2006 11:28 pm    Post subject: Reply with quote

Oh you're not too late jc.

I am waiting for all the tips i can get before giving this another try.

Hmm next time I will just not add extra flour and use the specified amount.

Was worried before because dough was too sticky.

Thanks for all the replies...
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jerseymom
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PostPosted: Mon Apr 17, 2006 8:57 am    Post subject: Reply with quote

jc, great tips Wink

Sally, 3 times for me.
True, seems many way to accomplish this bun. But please don't forgot our ladies here are experienced bakers Smile ; they are able to handle variations very well. Sorry I don't know your experience, but usually I'd say, follow the recipe in the beginning and get the feeling first, then you can do your version next rounds Very Happy
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PostPosted: Mon Apr 17, 2006 10:46 am    Post subject: Reply with quote

Hi Giselle,

Hmmm actually I have only tried baking breads the second time (your bread). Did not turn out too well the first time.

I think I will try again following the exact specified amount of flour.
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jerseymom
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PostPosted: Tue Apr 18, 2006 4:32 am    Post subject: Reply with quote

Sally,
that's ok, the pic I posted was my 2nd attempt. I didn't do the first one very well either Razz
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mei
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PostPosted: Wed Apr 19, 2006 2:22 pm    Post subject: Reply with quote

Hi Giselle,

This is so far the best bread or bun recipe i have tried. I knead the dough using my new toy Patissier n made it rolls n added butter n sugar as topping. The taste is nice n the texture is quite soft compare to my previous attempt (other recipe) which is vey hard.

Would like to try sausage bun..do u have any recipe to share? Tq
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jerseymom
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PostPosted: Thu Apr 20, 2006 5:09 am    Post subject: Reply with quote

Hi mei,
I'm glad you like the recipe Very Happy I wish I could add a "toy" but no space *sigh*

For the dough for sausage bun, have you tried LeeLee's (her log-in name is hugbear) basic sweet bun? A lot of good reviews, I tried it many times too and I like it Very Happy
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Helena
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PostPosted: Mon Nov 13, 2006 9:42 pm    Post subject: Reply with quote

Giselle I made them last week and love it, especially my sons but they r for the hot dog buns only. tks for sharing the recipe.

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jerseymom
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PostPosted: Tue Nov 14, 2006 3:48 am    Post subject: Reply with quote

no kid can resist hotdogs Very Happy I see you sprinkle some shredded cheese, they look wonderful!
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Helena
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PostPosted: Tue Nov 14, 2006 6:51 am    Post subject: Reply with quote

tks for your compliments giselle. my son added them himself. he is going to roll the next batch hahah. but it is true that I took about 2 hours for it to double its size even though I let it prove in my slightly preheated oven.

but the texture is wonderful. tks again

h
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