Method adapted from Alex Goh, Recipe adapted from 松本洋一（Soleil 面包教室）. Yesterday I used a famous baker recipe to make this bread but it turned out a disaster, the chocolate filling melted, and the bread was with wheel of hollows
Here is another good selection adapted from AlexGoh's ' Magic Bread' with soft and fluffy texture. And when I do have the luxury of time, I will choose more elaborate recipes which yield the best bread texture
French Baguette is one of my favourite bread. It can be eaten plain as it is, with or without butter, or it can be toasted or baked with any topping you fancy, spread it with butter and garlic, wrapped in aluminium foil and baked it for a delightful garlic bread or just dip it in your favourite soup
I had tried one of AlexGoh's recipe using flour gelatinised method. Lately I had been trying out different breadrecipes, trying different method to get bread that will stay soft for days
This is an interesting sweet bread recipe adapted from AlexGoh's 'Magic Bread'. If you prefer a cottony soft bread texture, I strongly advise the use of Tangzhong starter dough method in your bread making
This bread recipe originates from the book, Magic Bread by Alex Goh. Like I said previously in most of bread baking posts, if the recipes are good, why re-invent the wheel
Recipe from 'Magic Bread' by Alex Goh. Bread Dough. Add in the flour and rub until resemble bread crumb. Add boiling water into the bread flour, mix until it form a dough
