If you think baking bread from scratch using your bare two hands is a straightforward, effortless day to day task, think again! For that matter, think a tenfold of that.
It's indescribable how a few lifeless dull coloured ingredients can make fantastic, soft, scrumptious buns, after much hard work and a bucketfuls of effort lah.
Sometimes a little knowledge is a dangerous thing. Take for example, if an experienced bread baker was doing his thing, most of the time you’d be left clueless. Left aside wondering and scratching your head silly half the time.
Me and Mr. Baker made a few variety of buns; Cinnamon Roll, Sausage Bun, Butter Bun and the very magnificent Tuna Bun. He taught me that yeasted dough had to be treated with great respect. And he insists that slicing onions are a form of art. And argued with me for that matter. Ridiculous right? He’s so meticulous and fussy. I don’t know why he is like that.
I also mastered the technique of chafing; it’s the process of shaping the dough into a round ball. That’s the best part with playing with the dough la haha.
The inside of the Butter Bun was all buttery and yellow and yummy.
Sausage buns topped with lazy lines of mayo are splendid.
Needless to say, Tuna Bun was mouth-watering.
The Cinnamon Rolls we made were the best. It was quite complex with yeast and rising and all that jazz but my god, they were swirly, sticky and gorgeous.
For my first time making baking, I was extremely pleased. They were extremely light and fluffy plus the color was just right. This was nowhere near as impossible as I had anticipated and the results were fabulous.
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