What defines individual growth?
Some see it purely as a coming of age or maybe it is encapsulated within the transition from junior school to middle school or from senior school to university.
Sure, we all look older and can understand that 'x' needn't be circled and labeled "here!" in math exams. However, these are just stereotypes, common adventures and experiences that we all can claim with a simple "yeah, I know what you mean".
So, what separates us from one another?
Experiences. That's what.
We all spend countless hours in school but in reality, who we are today isn't shaped through Pythagoras's theorem or why Adam Smith needs another hand. It is the experiences with people and the choices that we make on a daily basis that really makes an impact on an individual.
There will always be up's and down's, a constituent to these experiences but without a doubt, each and every one of us comes out having learnt something, changing the way we see people or the world, how we do things or even why we do them.
How does this relate to red bean buns you ask?
Well, if I had to sum up my views on individual growth, I'd say it's extremely similar to making bread without a dough hook or bread machine. The first time you attempt making bread, it's either a fluke success or you'll find yourself kneading away through Taylor Swift's album twice but your dough refuses to come together, remaining in a sticky mess.
The first time I tried making bread, I looked at the sad, dried out hard loaf and just looked the other way and said to try again. However, second time round I concluded I was absolutely hopeless and would never be able to feed myself if there was a worldwide halt on bread production.
Then, 19 years of age, after having consumed many Chinese bakery buns, I became curious as to how these buns were always so light and airy with a texture as soft as a clouds. After much research, the conclusion rested upon a water roux, also known as Tanzhong and a counterpart to all Chinese bread making.
Also common to these bakeries was milk bread, which is especially popular in Japan once again for being so incredibly soft and fluffy in nature.
Feeling ambitious and itching to learn, I felt that it was finally time to come out of the shadows and stop sulking about the last bread making disaster and off I went, searching the internet for the perfect milk bread recipe.
Bread making teaches you how to play with different temperaments, it teaches you how to be calm and patient and above all, it tests your love for baking and right now, all I can say is that I really, really can't wait to open my very own eatery one day (after having dabbled in the Finace / Investment industry bla bla) because I am so head over heels in love with this incredible alchemy that is bread making and all other baking activities.
Some see it purely as a coming of age or maybe it is encapsulated within the transition from junior school to middle school or from senior school to university.
Sure, we all look older and can understand that 'x' needn't be circled and labeled "here!" in math exams. However, these are just stereotypes, common adventures and experiences that we all can claim with a simple "yeah, I know what you mean".
So, what separates us from one another?
Experiences. That's what.
We all spend countless hours in school but in reality, who we are today isn't shaped through Pythagoras's theorem or why Adam Smith needs another hand. It is the experiences with people and the choices that we make on a daily basis that really makes an impact on an individual.
There will always be up's and down's, a constituent to these experiences but without a doubt, each and every one of us comes out having learnt something, changing the way we see people or the world, how we do things or even why we do them.
How does this relate to red bean buns you ask?
Well, if I had to sum up my views on individual growth, I'd say it's extremely similar to making bread without a dough hook or bread machine. The first time you attempt making bread, it's either a fluke success or you'll find yourself kneading away through Taylor Swift's album twice but your dough refuses to come together, remaining in a sticky mess.
The first time I tried making bread, I looked at the sad, dried out hard loaf and just looked the other way and said to try again. However, second time round I concluded I was absolutely hopeless and would never be able to feed myself if there was a worldwide halt on bread production.
Then, 19 years of age, after having consumed many Chinese bakery buns, I became curious as to how these buns were always so light and airy with a texture as soft as a clouds. After much research, the conclusion rested upon a water roux, also known as Tanzhong and a counterpart to all Chinese bread making.
Also common to these bakeries was milk bread, which is especially popular in Japan once again for being so incredibly soft and fluffy in nature.
Feeling ambitious and itching to learn, I felt that it was finally time to come out of the shadows and stop sulking about the last bread making disaster and off I went, searching the internet for the perfect milk bread recipe.
Bread making teaches you how to play with different temperaments, it teaches you how to be calm and patient and above all, it tests your love for baking and right now, all I can say is that I really, really can't wait to open my very own eatery one day (after having dabbled in the Finace / Investment industry bla bla) because I am so head over heels in love with this incredible alchemy that is bread making and all other baking activities.
MILK BUNS WITH RED BEAN FILLING
Makes 1 loaf of milk bread or 12 medium sized buns.
What you'll need:
Tanzhong:
(makes one cup but you only need half)
45g High protein / Bread flour
120ml Full fat milk
120ml water
Dough:
325g bread flour
50g sugar
7g active yeast
1 tsp salt
1 egg
55g butter, softened
120ml warm milk
1. Make the tanzhong by whisking all the ingredients in a pot over low/medium heat until trails can be formed to reveal the bottom of the pan. The tanzhong should be thick but still pourable. Transfer immediately to another bowl and cover with clinfilm. Let rest until room temperature
2. Make the dough by whisking the bread flour, sugar, salt and yeast together. Next, add half the tanzhong along with the egg and milk. Please make sure that you are able to dip your finger into the milk and not feel the need to recoil. If you do, it's too hot and your egg may scramble.
3. Knead the dough until it comes together, becoming more manageable and stops being sticky.
4. Press the dough out into a long rectangle and smear 1/3 of the soft butter and knead again until the butter has fully incorporated. Repeat this twice more until all the butter is used up.
5. Keep kneading until you are able to pinch the dough and stretch it, forming a 'window'. This means that you are able to stretch out the dough without it breaking off.
6. Butter a clean bowl, preferably not plastic and let the dough rest in a warm place for 1 hour or until doubled in size, tightly covered in clingwrap.
7. Punch out the dough and divide into thirds if you are making a loaf or into smaller segments (about 25g) if you are making individual buns. Let the dough rest again for 15 minutes.
8. Shape the dough into a loaf pan if you are making a whole loaf and set aside for another 30 minutes. If not, you can continue to let the individual buns rise or fill them with ingredients of your choice, shaping them however you like. I decided to stick with the basics and make a simple round bun.
9. Brush egg wash over the whole loaf or each individual bun.
10. Get the oven all nice and toasty at 180 degrees C and bake using the middle rack for 40 minutes. If you are making individual buns, they will most likely cook faster so do keep an eye. (Or just use your nose because the smell of fresh bread is hard to pass up!)
What you'll need:
Tanzhong:
(makes one cup but you only need half)
45g High protein / Bread flour
120ml Full fat milk
120ml water
Dough:
325g bread flour
50g sugar
7g active yeast
1 tsp salt
1 egg
55g butter, softened
120ml warm milk
1. Make the tanzhong by whisking all the ingredients in a pot over low/medium heat until trails can be formed to reveal the bottom of the pan. The tanzhong should be thick but still pourable. Transfer immediately to another bowl and cover with clinfilm. Let rest until room temperature
2. Make the dough by whisking the bread flour, sugar, salt and yeast together. Next, add half the tanzhong along with the egg and milk. Please make sure that you are able to dip your finger into the milk and not feel the need to recoil. If you do, it's too hot and your egg may scramble.
3. Knead the dough until it comes together, becoming more manageable and stops being sticky.
4. Press the dough out into a long rectangle and smear 1/3 of the soft butter and knead again until the butter has fully incorporated. Repeat this twice more until all the butter is used up.
5. Keep kneading until you are able to pinch the dough and stretch it, forming a 'window'. This means that you are able to stretch out the dough without it breaking off.
6. Butter a clean bowl, preferably not plastic and let the dough rest in a warm place for 1 hour or until doubled in size, tightly covered in clingwrap.
7. Punch out the dough and divide into thirds if you are making a loaf or into smaller segments (about 25g) if you are making individual buns. Let the dough rest again for 15 minutes.
8. Shape the dough into a loaf pan if you are making a whole loaf and set aside for another 30 minutes. If not, you can continue to let the individual buns rise or fill them with ingredients of your choice, shaping them however you like. I decided to stick with the basics and make a simple round bun.
9. Brush egg wash over the whole loaf or each individual bun.
10. Get the oven all nice and toasty at 180 degrees C and bake using the middle rack for 40 minutes. If you are making individual buns, they will most likely cook faster so do keep an eye. (Or just use your nose because the smell of fresh bread is hard to pass up!)
Have a fabulous, bread filled day.