Yes, I am obsessed with bread making these days. It’s either bread or buns because I have a love hate relationship with them. My bread making journey has not been smooth and sometimes the result is not up to my expectation. I have been trying to bake light fluffy breads and buns for ages, tried numerous recipes and they never turn out to be ones I craved for.

I do not have a breadmaker so I find it easy to forgive myself for these numerous attempts. After all, I’m sure (or I’ll just pretend) it’s harder to make breads from scratch using the old fashion way. My kids on the other hand are less forgiving, telling me that I’m wasting money on the ingredients and they had to suffer the aftermath of eating bread pudding again and again. Such support I get from the family 😛 But I was not about to give up. Thomas Edison never gave up when he invented the light bulb and that was good enough a reason for me!

In my quest for that perfect bread texture, I decided once again to try Christene’s Recipe using the Tangzhong method. Mind you, I have tried it before but it never turned out right. This round, I believe I may have found the solution to my problem. I baked my buns one level lower instead of the usual middle level in my oven. I was jumping for joy when I saw the texture of the buns…..only avid bread makers will understand how I felt seeing the cotton candy like texture. The picture will speak for itself.

Categories: Bread

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