March 26, 2015 - 11:39am
Todays bake
The bread is our fav. Wheat and Wholemeal loaf.
I also tried my hand on Tang Zhong custard buns , but I failed.
They tasted GREAT but they are misshapen , I could not get the technique right. pfff
Never mind, I thought I show them anyways, since I baked them. ha
Hubby wants me to make them again. wahhhh
Maybe in time I get the technique right
Here goes * runs and hides under desk *
They also turned out to be share an tear and my eggwash is not the best either.
Yep, the custard spilled out of some of them. sighhhhhhh
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Look divine. Love the bread too.
You think this is not so good? I wish my 'not so good' would be like this.
Well, the families verdict was : MEGA YUMMY :)
That is what we want to hear right? lol
I had no trouble making the dough, nor making the pastry cream or the Tang Zhong.
I had no trouble dividing the dough * weighing it of course * and make little balls.
I had no trouble rolling out those dough balls and put the cream in the middle of each flat disk.
I HAD HUGE BIG FAT HUUUUUUUGE trouble closing the damn things and achieve a round nice formed filled balls. pffffff
Mine looked not like hers in the video.
Mind you, I was impressed with my piping of the flour and water paste to get those swirls.
Next time, and YES , there will be a next time I shall do better with the eggwash too.
I am a bread girl and not made for blooming pastry. pffff
is when your family asks for to to bake it again. Petra, your laces look so beautiful that I want you to vacation here so my family can enjoy your lovely bread.
That is such a wonderful compliment:)
pretend you are making filled dumplings (I'm talking about the Austrian dumplings like speck/apricot-filled etc).
First, hold the flat disk in your hand and then cup your hand. This gives you a 'well'. Then put the filling into it and carefully close the pastry all around it, making sure there are no air pockets. This way you won't lose any filling.
Should work a treat!
it did not work as the dough is stretchy and at the same time shrinks back.
You have to roll out the small balls * 76g each * and then fill the custard in the middle that is all well and good, but bringing the sides up in a manner that you not end up with a big blob in the middle ...
It looks so easy the way she does it in the Video. pffff
I make the apricots dumplings, they are soooo good, my Dad was from Austria and it was one of his fav. dishes.
They are called *Marillenknödel*
Would you mind including the video link? Would like to watch how 'she' does it.
Oh yes, those Marillenknödeln! Or Zwetschkenknödeln?
Marillen are apricots and Zwetschgen are the plums that are oval shaped and dark blue:)
Yes, those are good too in the knödel, we like to make those too.
I half them , put a sugar cube in them , close them and then put them in the Knödel, the same with the apricots.
And when they are still hot you roll them in a mix of sugar and cinamon.
I am drooling here.
I'm a big bun man and even if they are exploding they have to be tasty. Well done all the way around!
Thank you soooo much, makes me feel better.
They ARE very tasty, but a nighmare to fill and close up ...
Petra: The bread and buns look fab to me. Sounds like it was another time where both the bread and buns vanished very quickly. Congratulations and thanks for sharing. Best, Phyllis
Thank you Phyllis.
bread never stands a chance in my house, we all love bread.
My 2 oldest sons * both work * asked to take one of the buns each to work today and my daughter wanted to take one to school to * show off * tsss
I shall practicing the filling and closing up of those darn buns. ha
Semplicemente magnifici tutti e due i prodotti. Complimenti!!!!
Grazie per aver condiviso.
Anna