Comments on: Sausage rolls (Hong Kong style) – How to make it at home

By: KP Kwan

KP Kwan — Wed, 03 Mar 2021 01:46:22 +0000

In reply to Onyinye. Thank you for pointing out the confusion. I have standardized it as 2 tbsp of water.

By: KP Kwan

KP Kwan — Wed, 03 Mar 2021 00:33:42 +0000

In reply to Onyinye. It is Ok to use a loaf pan without the sausages.

By: Onyinye

Onyinye — Tue, 02 Mar 2021 22:39:15 +0000

Hello KP, can this recipe be baked as a regular white bread in a loaf pan. Without the sausages.
Thanks

By: Onyinye

Onyinye — Tue, 02 Mar 2021 22:21:40 +0000

Thanks for this recipe. But your write up is quite confusing.
In the video you added 2 tbsp of water to the yeast.
In the pictorial recipe the 2 tbsp of water is included
In the written recipe the 2 tbsp of water is not even written.
In your YouTube video recipe card it says 1 tbsp of water.
This mix up is quite confusing and almost made me waste my ingredients as my dough was too light.
My liquids were: 65ml for the roux, 75ml of milk, 2 tbsp of water which is about 30ml and my egg which should be about 33ml. This made the dough light and I added extra flour.
The dough was difficult to work with as it was difficult to get a proper shape.
The taste was amazing and the texture very fluffy. This is the best yeast bread recipe I have tried.
Pls kindly correct the stated mixup .
Thanks from Nigeria.

By: KP Kwan

KP Kwan — Fri, 16 Oct 2020 00:10:43 +0000

In reply to Ramanathan Gnanasekaran. You are welcome. I hope your colleagues will love it too :)

By: Ramanathan Gnanasekaran

Ramanathan Gnanasekaran — Thu, 15 Oct 2020 08:49:59 +0000

In reply to KP Kwan. Great ! I baked without the fan. And it turned out amazing ! Doing a second batch again today for my work colleagues. Thank you Mr.Kwan !

By: KP Kwan

KP Kwan — Mon, 12 Oct 2020 01:52:40 +0000

In reply to Dr Ramanathan Gnanasekaran. I did not switch on the fan when I baked it. I think you don't need the fan.

By: Dr Ramanathan Gnanasekaran

Dr Ramanathan Gnanasekaran — Sun, 11 Oct 2020 11:55:23 +0000

Hi ! Love the recipe. Doing it not as I type.
One question , do I switch on the fan in the oven ?

By: KP Kwan

KP Kwan — Sat, 16 May 2020 07:22:47 +0000

In reply to Chris.

Hi Chris.

Before adding the butter, mix the dough until it becomes an elastic ball. You can test it by lifting the dough hook, and the dough should stretch out like a rubber band. If you stretch the dough with your hand, it will form a thin layer, almost transparent, and not breaking. This may take 6 to 10 minutes, counting from the very beginning.
After that, it is time to add the butter. Just enough to mix until all the butter is absorbed. It can be a few minutes.

KP Kwan

By: Chris

Chris — Sat, 16 May 2020 03:21:47 +0000

Hi, how long roughly is the mixing with the dough mixer before adding butter? U mentioned mixing about 10min after add in butter. Before that the mixing?