Making Bread for the Very 1st Time !

Making bread for the very 1st time today!

Decide to put it down as a reference so I would remember how to make this kinda milk bread that my family loves in time to come. 

But this is my very first time... so I believe I would be able to refine this after a few tries... yahoooiiiii!

I followed this menu from YouTube :

https://www.youtube.com/watch?v=HH4sXIZQRvY

with courtesy from Lola's kitchen.

I followed this step by step and let me share with you my process! 

Interesting notes today :

1. My butter was burnt when I tried to melt it.  - so remember to melt it at low heat to get that nice yellow !

2. I don't have a proper baking tray, so I used the Corelle plate. - It works ! But we felt a proper baking tray is neccesary

3. Remember to brush the entire surface on the bread with egg wash - missing it causes only partial change in a nice colour ( refer to the french roll)

4. May need to add lesser yeast next time? - The yeast smell was really strong while waiting for it to develop.

5. I put the bread on 2 tiers. Remember to change the 2nd tier to 1st tier and bake for another 5 minutes before putting the new batch to bake on the 1st tier again.  -- if baking is gonna be done on Corelle plates instead of a baking tray again. hahaha...... 

6. Remember to preheat the oven whenever you need to bake - don't wonder if you should and panick at the last minute.

Hahaha...! What a blunder for a green horn !

The pics for the mini outcomes are as follows :

1. Yeast developing for 1 hour
2. Mould the doughs, leave for 30 min and put to bake for 20min at 225Deg Celsius
3. Ta da...! Yup, The eggwash was brushed sparingly. Haiz...! 

My daughter looks to eager to put her hands on.

See the difference when egg wash is put sparingly on 1st try & 2nd try?

3rd try is the most generous. But I see that the 3rd try is more firm and shinier after the 20min bake.

Is that because it was left in the open for an extra 20min while the 1st & 2nd try were being baked? Maybe the next batch shall reveal the answer!

Don't panick of the bread appears as tough they're stuck to the plate.
Wait for it to cool down and gently scrap it off.
YoooHoooo!!! The result is not bad !

The outcome ? 30 piece of tiny milk bread at a cost of $4.50..?
To think about how much they sell milk breads for.... this is ~
Not bad, isn't it?  

The texture of the bread was soft and moist on the inside when it's fresh from the oven. 

It turned hard when it had cooled down. 

Maybe it's typical of all bread?

Anyway, I still hang unto my dreams of making nice fruitty bread with raisins, cranberries and walnuts. 

So let's see how much I progressed from here in time to come !