Jia Lei Bread Making course Lesson 8

Arrgh! I forgot my camera again! In the end, I had to compromise and use my lousy phone camera. Hence, I promise myself to get a new phone which has at least 8 mega pixels. During lesson 8, I made bonito flakes bread, pork floss bread, golden pillow ( cooked curry chicken wrapped in aluminium foil then covered with dough and baked), and french loaf. I did not feature the golden pillow and the french loaf as after the lesson, I was rushing for time to go to the gym with T, so please pardon me.

The breads was super soft and nice as usual. I feel that Singapore style bread (soft bread) are easy to bake and not as time consuming as the french loaf. For french loaf, half the dough needs to proof at least 4 hours and above, and the other half consist of fresh dough. The lesson only last for 4 hours maximum, so my teacher had already done up the first half of the dough the night before. The 2 doughs were then mixed together, moulded, baked and then paired with the leftover curry chicken! Yummy!