tag:blogger.com,1999:blog-6341370753279032047.post8901697274551857284..comments2024-03-28T17:00:11.379+07:00Comments on dailydelicious: Sausage Cheese Rolls with Hand Knead Instruction.dailydelicioushttp://www.blogger.com/profile/00201162105770207061noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-6341370753279032047.post-54559909837921774132014-01-19T06:59:59.706+07:002014-01-19T06:59:59.706+07:00Hi...daily delicious. ..I just made the rolls.it w...Hi...daily delicious. ..I just made the rolls.it was so delicious abd looks very attractive too...the bread so soft. Thanks for sharing the recipe. I wish I can post the pics of my bread<br /> here. Anonymoushttps://www.blogger.com/profile/08252126862161084089noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-57308236585083268072012-02-12T13:10:47.387+07:002012-02-12T13:10:47.387+07:00Hi, Cyn
I can imagine how you feel after reading y...Hi, Cyn<br />I can imagine how you feel after reading your comment, ^^ and it makes me so happy too.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-73735107429401821772012-02-12T03:06:29.026+07:002012-02-12T03:06:29.026+07:00Just want to say thank you so very much for postin...Just want to say thank you so very much for posting this step by step. I FINALLY found a bread recipe that makes Asian bread which I could make here in the US.<br />I had to do it twice to get it right tho. The first time around I only had skim milk and light butter. Plus I overproofed the dough a little bit. So they deflated after the second proof.<br /><br />The second time around I bought whole milk, regular butter and even still over proofing the dough a little bit the rolls came out beautifully!<br />Thank you so very very much...<br />You should see me doing the happy dance... :)<br />Oh, I used 1tsp of mini choc chips in each roll instead of sausage.Cynnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-34138722238352787342012-01-24T09:51:11.274+07:002012-01-24T09:51:11.274+07:00Really nice blog. I am new in bread making and you...Really nice blog. I am new in bread making and your detailed recipe helps tremendously! I am going to try out your recipes one by one :)The Bakerhttps://www.blogger.com/profile/08459008374044145513noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-49836510608242231442011-07-14T11:16:39.582+07:002011-07-14T11:16:39.582+07:00hi sis, thanks to ur blog, i manage to bake the br...hi sis, thanks to ur blog, i manage to bake the bread after sooo many times trials and errors :))<br />specifically loving ur pics on how to knead the dough :)<br />thanks alot sis!:)jink2noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-84041116490767352122011-01-11T09:30:05.419+07:002011-01-11T09:30:05.419+07:00Hi, Allyrn
You can use this chart
BASIC PASTRY IN...Hi, Allyrn<br />You can use this chart <a href="http://dailydelicious.blogspot.com/2007/11/basic-pastry-ingredients-weights-and.html" rel="nofollow"><br />BASIC PASTRY INGREDIENTS WEIGHTS AND MEASURES</a><br /><br />and if you want to post photo for me, you can post on my facebook wall.<br />POOK ^^dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-28246128612506002682011-01-11T06:00:19.301+07:002011-01-11T06:00:19.301+07:00I made this recipe yesterday and my family loved i...I made this recipe yesterday and my family loved it!! My dough didnt look as elastic as your, but it work out really well. I am having a problem with the measurement. What is the easiest way to transform gm to cups? I found some info in the internet,but they are very inconsistent,and I believe accuracy in baking is a must!<br />Thank you! I am a fan!!!AllyRNhttps://www.blogger.com/profile/17894042564319901165noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-53772071487939619922011-01-02T11:07:14.175+07:002011-01-02T11:07:14.175+07:00Hi, Weili
I don't know what kind of the sausag...Hi, Weili<br />I don't know what kind of the sausage that you will use but usually I recommend to warm the sausage to room temperature before using because the coldness from the sausage will effect the rising time of the dough.<br />Mine is not soften after baking, ^^.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-68816558302316639632011-01-01T20:02:09.246+07:002011-01-01T20:02:09.246+07:00Hi, just wondering, for the sausage, mine are froz...Hi, just wondering, for the sausage, mine are frozen in the freezer. So if i want to bake it that time, do i just take it out of the freezer and defreeze it inside my microwave first, then i can bake it? By the way, wont the sausage become very soft baking inside the oven for so long?<br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-7437918501365683062010-07-16T04:42:40.769+07:002010-07-16T04:42:40.769+07:00Hi, Angie
Did your dough taste like the bread is n...Hi, Angie<br />Did your dough taste like the bread is not done yet or it's hard?<br />be cause too much flour will cause the bread too hard and the taste if the dough taste like it's not done you might bake too short, you can lower the heat and use longer time.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-73082129769169934662010-07-11T03:18:49.875+07:002010-07-11T03:18:49.875+07:00Thanks! I just finished baking my breads today, th...Thanks! I just finished baking my breads today, the looks of it looks good. But the taste of it tastes still sort of "doughy". i'm still new at this so do you have any suggestion of what to add? (I think i had too much flour. >_<)Angie Lihttps://www.blogger.com/profile/13688968592846643461noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-31237406402979653902010-07-07T09:34:54.216+07:002010-07-07T09:34:54.216+07:00Hi, Angie Li
You can use either warm or cool milk,...Hi, Angie Li<br />You can use either warm or cool milk, it's up to the fact that you want it to rise fast or slow,^ ^.<br />For me I use cool milk because it's quite hot in Thailand, so the cool milk will slow down the rising speed of the yeast and make the bread taste better.<br />Pookdailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-34329823100518628082010-07-07T07:20:11.191+07:002010-07-07T07:20:11.191+07:00Wow! It looks very pretty and delicious. :]
I am...Wow! It looks very pretty and delicious. :] <br /><br />I am going to try this for my family. I have a question though. Do you need to add warm milk to the milk-egg mixture to make it rise faster? Cause I have rapidrise yeast at home, and it says to use some kind of warm liquid.Angie Lihttps://www.blogger.com/profile/13688968592846643461noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-7280760254068554122010-02-22T19:53:02.499+07:002010-02-22T19:53:02.499+07:00Thanks for this great recipe! I made it yesterday ...Thanks for this great recipe! I made it yesterday and it was really good!<br />I've posted it in <a href="http://fromtheovenwithlove.blogspot.com/2010/02/sausage-and-chorizo-rolls-sundays-yummy.html" rel="nofollow">here</a>.Amaiahttps://www.blogger.com/profile/17447865845577231630noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-64617163071088988212009-10-11T07:31:32.101+07:002009-10-11T07:31:32.101+07:00Hi, I've tried this and it was my first succes...Hi, I've tried this and it was my first success in baking! Thank you so much for the detailed recipe! Take a look at my blog for my picture! <br /><br />www.geosceaft.blogspot.comShi Yunhttps://www.blogger.com/profile/11545079398409346331noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-39759135040764352212009-08-20T00:07:21.291+07:002009-08-20T00:07:21.291+07:00I made this and it's a hit in my family! Than...I made this and it's a hit in my family! Thanks for sharing this and your very useful step-by-step pics!<br /><br />http://blessedhomemaker.blogspot.com/2009/08/sausage-bread.htmlBlessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-5610934665626411612009-07-15T11:14:11.315+07:002009-07-15T11:14:11.315+07:00Hi, I really love your blog & the detailed ill...Hi, I really love your blog & the detailed illustrations. Thanks for sharing. I tried out your bread dough & it was really great. Hope you don't mind me linking your blog to mine. =)Jenhttps://www.blogger.com/profile/10462240619429575387noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-63126063653104084912009-06-25T11:09:33.028+07:002009-06-25T11:09:33.028+07:00Hi, Monsterbaby
The flour that use for dusting the...Hi, Monsterbaby<br />The flour that use for dusting the table is bread flour.<br />About your problem, you can change into lightly grease your hand with a bit of butter, it helps to keep the dough from the stickiness too, and it doesn't harden the dough like when you use a lot of flour.<br />Pookdailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-5923450496651408532009-06-25T03:07:27.365+07:002009-06-25T03:07:27.365+07:00Hi Dailydelicious,
I have 1 problem. I always hav...Hi Dailydelicious,<br /><br />I have 1 problem. I always have sticky dough. If I dust my hand and table with flour... it is ok... but after a few knead... it start to stick to the hand again. Is this normal? What flour should I use to dust the table or hand? Do I need to knead very hard?Monsterbabynoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-56651968335767666122009-06-15T17:32:36.329+07:002009-06-15T17:32:36.329+07:00Yes, you can use low fat milk, but about the froze...Yes, you can use low fat milk, but about the frozen sausage, I suggest thawing them before using. The coldness in the sausage will make the dough rise very slow than usual.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-65988898002369701842009-06-15T13:33:16.871+07:002009-06-15T13:33:16.871+07:00Hi,
Can we use low fat milk ?
And also can we us...Hi,<br /><br />Can we use low fat milk ?<br /><br />And also can we use frozen susage ?<br /><br />LingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-89803617739156687792009-06-10T09:33:07.035+07:002009-06-10T09:33:07.035+07:00Hi, Phyllis
The problem can be the flour.
The diff...Hi, Phyllis<br />The problem can be the flour.<br />The different of the brand can be the different of the origin, so the capability of the flour to absorb the water is different.<br />I suggest you to use less water, by take the 2 tbsp of the water from the formula, <br />Hope your bread will be better.<br />Pookdailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-36689514167708813122009-06-10T06:05:19.247+07:002009-06-10T06:05:19.247+07:00Hi I can't seem to knead the bread dough as ex...Hi I can't seem to knead the bread dough as exact as what you have shown in the picture. I've tried twice and both times after 30 mins the dough still look sticky & doesn't look smooth? Why is that so?Pphttps://www.blogger.com/profile/12422323111020013892noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-34186725298424571032009-05-07T08:17:00.000+07:002009-05-07T08:17:00.000+07:00Hi Pook,
I've omitted the cheese. Is that the rea...Hi Pook,<br /><br />I've omitted the cheese. Is that the reason why my sausage rolls did not turn out as beautiful as yours (the rolls do not have the distintive twisted lines)? Also, why the rolls are not fluffy and soft? Is the texture supposed to be like your sweet corn rolls? BTW, I used bread machine to do the kneading.<br /><br />Could you also please advise the amount of instant yeast and salt required in "tsp" measurement 'cos I only have an analogue scale at the moment? I would like to try making these sausage rolls again.<br /><br />Rgds,<br />KYAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-8837951137247755282009-04-03T11:02:00.000+07:002009-04-03T11:02:00.000+07:00Hi, Sue" One egg plus whole milk" mean you crack t...Hi, Sue<BR/>" One egg plus whole milk" mean you crack the egg into the measuring cup then add enough milk (not low fat milk) into the cup to equal 220-230g.<BR/>Pookdailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.com