third try of scones!! this time my mum gave her thumbs up!
doesnt bear the resemblence of a typical scone but it's because i didnt dare to mix it for too long coz....
after some research online i realise why my first batch of scones failed - overkneading / mixing causes gluten to develop in the dough. gluten is the protein in the flour that wraps water within it to prevent the flour from rising.
buttermilk sounds chim right? all I did was squeeze some lemon juice into the amount of milk needed, leave it to stand for 10 minutes. comercial buttermilk is made by adding bacteria into milk, or it is the residue left from making butter. it's suppose to make the scone fluffier but i am not sure to what extend is this true
but i found out it was the oat flakes that made the scones smelled so nice. was puzzled why they used the term 'rolled oats', turned out that the oats are processed using giant rollers to remove the bran layer.
and i practised my bao making skills with mum! we made pumpkin bao with custard fillings and peanut powder
we're suppose to take a small ball of dough and put it into a glass of water, when the ball of dough floats, the bao has risen enough to be steamed. somehow we waited for 2 hours and the ball never surfaced =( so we steamed it nevertheless
ass hole shaped bao. MY MOTHER MADE IT NOT ME
we made more baos that evening again ( bao craze) but it turned out hard, not quite sure what went wrong. mum bought sakura powder from penang and was really excited to make bao with it, she was so dejected when we found out it is just fish stock dyed pink, so we had a batch of unrisen, fishy smelling bao.itching to try baking oatmeal cookies ever since i tried May's cookies so i made my own while waiting for May's recipe
too thick too hard. doesnt help that i reduce the amount of butter =p