Here I come again ! Pan De Mie

Took a short break from bread making and "sunk" into festive bakes (mooncakes) lately.There are always a few recipe which i have tried earlier without much satisfaction with the end result, thus my mind keep calling me for the 2nd attempt ,after reviewing my mistakes, Yes, now I'm so ready to embark on with much care taken from mixing to final proving so as to achieve a better finishing.

Now i somehow realised that I could sense & "feel" the dough if it has done right , It is solid & full of "body" ,i knew that I'm going to make it this time, not perfectly well but I'm closed to "origin".

I've learned that A perfect pullman toast should form a white semi-rounded ream surrounding the top edge , not the square top which i last did, that was over-profing, meaning to say, it has to be send to the oven when it reach 70~80% height.

Mooncakes

Time really flies, it seems just like yesterday when I started my first mooncakes bake last year after got hold of the "mooncake" recipe book published by Y3K. I focus more on snow skin with custard filling & champagne truffles last year since i was just a beginner , had a small trial on traditional baked towards the end of my baking schedule, it was not that tough as i first thought.
This year, to give a little twist, I started the baked version first, since it require at lease 3 days for the pastry to "stabalize", I personally feel the most details part is the glazing , you really need a good quality brush to tackle this "critical" task as it affect the appearance of your moonies.
One recipe I will not missed is the flaky skin yam paste , I enjoyed most on preparing the pastry dough, but since the yam paste won't keep long, I will have to bake them in a few batches before giving away.