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5
out of 5
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Came out perfectly!,
June 3, 2009
By melo117
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"The recipe is absolutely perfect. The bread came out fine for me - just like the chinese bakery bread.
I used a Kitchenaid mixer - dissolve sugar in water then add yeast and stir to dissolve (in the mixing bowl). Let the yeast proof for 10 minutes until it looks like a creamy foam. Stir other ingredients aside, then add to the sugar/yeast/water mixture. With the dough hook at stirring speed, add flour one cup at a time, then increase power to 2 for 10 minutes. Grease, then let dough rise in the bowl - if your kitchen isn't warm enough, turn on the oven for about a minute then put the bowl in the oven. After 1.5 - 2 hours, punch down your dough then "kneed" with the dough hook for 5 minutes on speed 2. While the mixer is "kneeding" your dough, prepare the filling!
The dough should be elastic-y. Let it rise again, egg white/honey wash, then bake! (my egg white wash came out a little bubbly, but I'll fix that next time!)
Hope you enjoyed it as much as I did!"
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13 of 13 people found this review helpful.
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