tag:blogger.com,1999:blog-1856666867641833157.post8564640371696217147..comments2024-03-02T05:21:02.779+13:00Comments on Yin's homemade 盈盈巧手: Hong Kong Style Sausage Rolls 港式肠仔包Unknownnoreply@blogger.comBlogger22125tag:blogger.com,1999:blog-1856666867641833157.post-18184738826133680322015-07-03T15:47:19.893+12:002015-07-03T15:47:19.893+12:00Hi Libbie;
Thanks for dropping by. Yes, I do belie...Hi Libbie;<br />Thanks for dropping by. Yes, I do believe as long as we put our heart into making something, even if you are newbie it will turn out to be good. Good luck.Yinhttp://yinhomemade.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-51291894747625131472015-07-03T15:04:17.106+12:002015-07-03T15:04:17.106+12:00very nice. I really love sausage rolls (that my mo...very nice. I really love sausage rolls (that my mom used to make for me, and these look just like it). I'll try make something out of it, even with my newbie cooking skills I think I can do this hehe. the only time I ever experimented with sausage rolls was in <a href="http://papasgames.us/papas-hot-doggeria/" rel="nofollow">Hot Dog cooking game Papa's Hot Doggeria</a>. Time for the real stuff^^Libbienoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-87935060572529515992015-07-03T15:00:46.512+12:002015-07-03T15:00:46.512+12:00mm interestingmm interestingLibbienoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-23600977717986819812013-09-03T16:21:47.067+12:002013-09-03T16:21:47.067+12:00Penny:
A big thumb up to your never give up effort...Penny:<br />A big thumb up to your never give up efforts! Hope to see you around more.Have a great baking experince.<br /><br />Yinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-89681162969905897182013-09-02T20:18:56.082+12:002013-09-02T20:18:56.082+12:00Yes, i knead again the dough after knead in machin...Yes, i knead again the dough after knead in machine.<br />This time, fren tasted my sausages rolls, they all said it is finally soft. Maybe my TZ not overnite in fridge earlier.<br />Anyway, tq so much for ur advise.<br />See u ard ya.Pennyhttps://www.blogger.com/profile/10482428377225103152noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-47978133277033247602013-08-31T20:34:21.686+12:002013-08-31T20:34:21.686+12:00Oh, by the way, over proving also will make the br...Oh, by the way, over proving also will make the bread hard. Check on my post on failed bread that I posted before under bread category in my recipe index.Yinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-60637495293944858732013-08-31T20:31:58.025+12:002013-08-31T20:31:58.025+12:00Penny:
When you took out the dough from the bread ...Penny:<br />When you took out the dough from the bread maker machine, did you try to see the texture of the dough can be stretch into thin layer?<br />I suspect your dough not properly knead.<br /><br />When the dough not knead enough, bread tends to be hard and heavy and not soft and light. <br /><br />Next time, try to take out the dough and test the elasticity of the dough.If not reach the texture, try to knead by hand to get that consistency before you let it proof. Yinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-43441182608295060402013-08-31T02:05:36.847+12:002013-08-31T02:05:36.847+12:00I let the dough proofing for 3 rounds. I let the dough proofing for 3 rounds. Pennyhttps://www.blogger.com/profile/10482428377225103152noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-46038584690620807882013-08-31T02:03:11.479+12:002013-08-31T02:03:11.479+12:00Hi Yin, I followed ur recipe above by added in Tan...Hi Yin, I followed ur recipe above by added in TangZhong, texture still hard.<br />I cooked my tangzhong at 6am, let it cool at room temperature, then after 3 hours at abt 9:15am, i used it to make dough by using my bread maker. Together added with all others ingredients.<br />Pennyhttps://www.blogger.com/profile/10482428377225103152noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-5136483506074895032012-07-05T13:17:24.998+12:002012-07-05T13:17:24.998+12:00Tanzhong is the secret of Asian breadsTanzhong is the secret of Asian breadspatnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-4221829239712176282012-03-22T13:57:25.988+13:002012-03-22T13:57:25.988+13:00To test the dough, just stretch whether the dough ...To test the dough, just stretch whether the dough can extend into thin sheet, lightly transparent that you can see thru light and when the dough started to show tear sign into a nice hole. That texture means your dough is knead nicely and can go for 1st proofing.<br /><br />All my bread I used 2 proofing method. Yes, I do find bread proof twice texture more finer and softer. Some recipe use one time proofing but they add bread improver to soften the bread texture to save time and also can last longer. <br /><br />To have cottony texture, you have to try TZ method. <br />Great to share this with you. Do give it a try on TZ and update me on result.Yinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-67896387262885357042012-03-21T21:04:45.331+13:002012-03-21T21:04:45.331+13:00I use machine to knead for about 3 min. Not sure w...I use machine to knead for about 3 min. Not sure whether more kneading is required? What is 2nd proofing for? (finer/softer texture?)<br /><br />I also tried the butter crumbs kaya buns. Its softer but not fluffy/cottony enough.BcChewnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-16048058459619117762012-03-20T13:46:59.366+13:002012-03-20T13:46:59.366+13:00BC, I tried to make bun using the normal way and t...BC, I tried to make bun using the normal way and texture also kind of hard if not adding bread improver. <br />Were you hand knead or machine knead? Sometime dough not knead enough tend to have hard texture too. <br />I've yet to try on cheese sticks will give it a try soon.Yinhttp://www.yinhomemade.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-65644354242761749852012-03-19T16:57:35.301+13:002012-03-19T16:57:35.301+13:00YP, I tried the HK sausage buns, turned out a bit ...YP, I tried the HK sausage buns, turned out a bit hard. :-( Maybe I should try the TZ method next time. Btw, have you tired making cheese sticks (baked, like the ones found in bakery)?BcChewnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-31957126973191118652011-03-24T08:02:58.426+13:002011-03-24T08:02:58.426+13:00I used the Tangzhong all the time. That looks gre...I used the Tangzhong all the time. That looks great.Anonymoushttps://www.blogger.com/profile/01024438780131741078noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-12685507415989074892011-03-23T18:16:20.697+13:002011-03-23T18:16:20.697+13:00oh la la! Sausage roll just like home ;) I like it...oh la la! Sausage roll just like home ;) I like it!Gregoirehttp://gregoiremichaud.comnoreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-90522952687308292082011-03-20T03:55:16.580+13:002011-03-20T03:55:16.580+13:00These buns turned out beautifully. They look just ...These buns turned out beautifully. They look just like the once sold in the best pastry shops in Montreal's Chinatown....mouthwatering with their light and fuffy texture.Anna Chttps://www.blogger.com/profile/07936379445132121497noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-33517439864998871492011-03-19T19:17:04.465+13:002011-03-19T19:17:04.465+13:00Looks so yummy, really great skills in break makin...Looks so yummy, really great skills in break making, wonder whether I can do this.Nava Khttps://www.blogger.com/profile/05810750409368110054noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-5356489524780935942011-03-19T18:50:01.377+13:002011-03-19T18:50:01.377+13:00It has been a long time since I made sausage buns....It has been a long time since I made sausage buns. Thanks for the reminder. Yours looks great.Quay Po Cookshttps://www.blogger.com/profile/05828992142187594236noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-88277190080107102732011-03-19T15:19:10.411+13:002011-03-19T15:19:10.411+13:00Chritine:
Thanks. It is you who inspired me to Tan...Chritine:<br />Thanks. It is you who inspired me to Tangzhong bread making, you are my virtual mentor in bread making! :-PYinhttps://www.blogger.com/profile/18155270197400039566noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-58361617473609016902011-03-19T13:18:01.781+13:002011-03-19T13:18:01.781+13:00Your sausage rolls look gorgeous, soft and fluffy....Your sausage rolls look gorgeous, soft and fluffy. <br />Congrats on your big success!<br />Oh, they make me feel hungry right now. :)Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-1856666867641833157.post-71355624237191835172011-03-19T13:17:43.079+13:002011-03-19T13:17:43.079+13:00These are incredible!! They are calling my name.These are incredible!! They are calling my name.Belinda @zomppahttp://www.zomppa.comnoreply@blogger.com