Guess what? we are still here on our little island.. my poor hb had to undergo an emergency eye surgery last night and was admitted to hospital.. he was discharged earlier today and is resting well at home..he had retinal detachment.
The night bef while his wife was busy baking away for KL orders.. he was complaining to me that his right eye was blacked-out in the bottom left hand corner.. i of cos told him to check with the eye specialist.. thank god he listened and decided to go and hv it checked during his lunch break.. it all just happened so fast.. we thought of nothing serious and maybe he could get an appointment date for next week to check up.. at 2pm he saw the consultant and by 4pm he was referred to the specialist and by 6pm he was in the operating theater.. i quickly took a cab and went straight there.. by half past 8 he was out and was admitted to ward for overnight observation.
All the while what i cud think of was him and my cakes and macarons.. i didnt care if i hd to look around for our car and where he had parked it.. i didnt care if i had not even eaten anything since morning.. my mind just went blank.. :o(
I quickly got everything settled.. rushed to the ward to find out that my poor hb was feeling restless.. his body was shivering and he couldnt seem to figure out what his body wanted him to do.. called up the nurse and requested to be given something to calm him down.. by half past 10pm hb chased us out..
Sooo what happened to all my bakes??
Bottom line.. alhamdullilah everything went smoothly.. this exercise has proven that u hv to listen to ur body.. dont wait cos u never know what will happen next.. thank god the night when he felt something was not right.. he read up on google and knew that what he was having was serious..
Alrighty lets talk a little abt this bread.. i baked it simply bec i had wanted to take it along for our 4hrs drive.. that didnt happen and today my house is like a bakery shop.. we hv lots of bread.. we hv lots of cakes and we hv lots of macarons .. any takers?
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
1 tsp salt
1 sachet (11g) instant dry yeast
2 egg yolks
1/2 tsp bread improver
150ml (approx.) ice water
50g butter, cubed
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.
1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.
4. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months). Optimum room temperature for this final prove is 38°C with a humidity of 85%.
5. Bake in preheated 180°C oven for about 12 to 15 minutes, or until golden brown.
I dumped all the liquid stuff in my bread maker including butter that i melted and cooled it down.. add in my water roux and salt in it.. i added in my flour and lastly added in my bread improver and instant yeast.. press ON and after an hr u take out ur dough.. gv it a little punch and divide ur dough into 16 equal pieces.. u can see the step by step on how to do caterpillar bread here
Superb recipe.. super super soft.. will definitely be using this recipe over and over again.. ty ty to Bunda Nadhifa whos recipe has never seemed to fail me..
To all my KL customers who had ordered fm me.. i am so so sorry for not being able to fulfill them.. i promise to let u know the next time i am heading to KL.. ty for ur understanding! :o(
Source: My kitchen snippets and Corner Cafe