The last time I had authentic Spanish Bread was in January when I was still in Manila. It is very expensive to buy in Lucky Plaza -- can go up to SG$2! That's about 80 pesos! I decided to bake Spanish Bread during the long weekend two weeks ago.
I think I made the right decision of baking Spanish Bread after baking ensaymada. It was quite challenging for me since it was my first time baking with bread flour and margarine. Getting the margarine to combine properly with the other ingredients was challenging. To prepare for this challenge I watched a good number of videos to understand what I had to do.
Here's how my first attempt at baking Spanish Bread went -
One of the most challenging aspects of baking buns is sizing them equally. I didn't have a kitchen scale, dough slicer and rolling pin when I made this so the buns came out in odd sizes hehe. I also learned from previous baking adventures that I had to reduce the oven temperature because I now have a fan oven. It behaves very differently from the convection oven in our previous apartment.
I halved the recipe as usual. I hope when I'm a bit more confident about my baking I'll be able to send some to my friends and when I get home to make some for my Mom. Yay!
My next baking adventure will be Pandesal!!!
#CB/62 #StuckAtHomeDay92 #StayHome #BeKind