I'm in bliss again! Waking up in the morning to these heavenly Japanese sweet dough buns and chomp them with a good cup kaffe diverted my attention away from a new neighbour's non-stop screaming baby. I was so stressed by these new noise invaders so much so I rolled down from bed in my sleep two nights ago . Three-quarters of my body touched d hard ground and the rest landed on a full laundry basket. God always watching over me, Amen!
I'm into my 16th weeks' training of baking Japanese bread. This morning I woke up much earlier than usual while Baby Boo Boo is still in Neverland, and so quickly embraced this perfect time to carry out some kitchen tests on Japanese sweet dough. I used strong European bread flour instead and these Olive Rock Salt buns were unbelievably outstanding. Light crusted and pillowy soft interior. Total preparation and baking time within two hours only. Japanese bread making techniques are just too amazing...a gateway to enjoying western breads without an aching jaw.
Workshop available @ Palate Sensations Singapore
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