SLC22 -W6 Baking Course: My Creative Bread

We have reached the last week of the incredible baking journey. These few weeks have been amazing and there are many things that I learned and tried for the first time. It has added very valuable insights and experience to my life. As always thanks to our two teachers @yenny47 and @katherine012 for sharing their knowledge of baking and skills, It was a great inspiration for me to try our favorite bakery at home.

As we wrap up the course, I am sharing my last homework of the course reflecting on my previous participations and suggestions I received. It truly had been a wonderful journey creating lovely memories with my family.

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🥐When working with dough, how did you feel? Was it easy? Or complicated. Tell us about your experience. (1pt)

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This time, I did it more confidently because it was the same dough that we learned in the previous lessons. It was easy for me to achieve the smooth and soft texture of the dough. It made working with the dough much easier. I have improved my baking abilities through his course a lot. For me, the complicated part was shaping.

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🥐Make a creative bread by choosing one of the recipes given in class, document the step by step, and remember to use the poster with your username, date, class label, #bakery-s22w6, presenting your creation as an end-of-year exhibition. Creativity will be valued in the final presentation. (4pts)

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Creative Bread - I will be making one of the Sri Lankan sensations - Seeni Sambol bun

Ingredients for the dough

3 cups flour
salt 1 1/2 tsp
Butter 1 tbsp
2 eggs ( Including for egg wash)
Oil 2- 3 Tablespoon coconut oil
Sugar 2 tsp
yeast 1 1/2 tsp
180 ml mild hot water

Ingredients for the filling

2 small sticks of Cinnamon
3 cloves of Cardamom
1 tbsp dry Maldive fish
250g Onions thinly sliced
Two small Tamarind (as per your taste)
1 1/2 tbsp of Chili flakes
1/2 tbsp of Chili powder
1/4 tsp Turmeric
1/2 tbsp sugar
Salt as needed

Method of preparation

Step 01 - I checked if the yeast was active by adding mild hot water to the yeast and sugar. Then I closed it with a kitchen towel and left it aside for a few minutes.

Step 02 - To make the dough, I took flour into a mixing bowl and first added the dry ingredients and then the wet ingredients. After mixing I gradually added the butter.

Step 03 - I kneaded the dough until the dough was soft and smooth. Then I spread some oil on top and then cover it with a clean cloth. I kept the dough to rest for two hours. After two hours, I cut the dough into eight parts and shaped it into round balls. Again I left it covered for a few more minutes.

Step 04 - Meanwhile, I made the filling for my caramelized Onion sambol. It's a combination of all flavors sweet, spicy, and tangy. I gathered all the ingredients and started preparing by adding some oil into the cooking pot and then I added the Cinnamon, Cardamom, and dried Maldive fish. All these ingredients enhance its flavor and taste. Next, I added the onion and saute it for a few minutes. After adding the tamarind, I started adding the seasoning Chili flakes, chili powder, turmeric, salt, and some sugar. I then mixed it until the onions were evenly coated and removed from heat when it turned into a nice golden brown color.

Step 05 - Lastly, I started creating different shapes filling the onion mixture inside the dough.

Step 06 - My buns are ready to go inside the oven. I egg-washed the buns and started baking in a preheated oven at 220 Celcius for 30 minutes.

Here is the final result of my baked Seeni Sambol Filling buns.

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🥐What challenges did you present during the preparation of your creative bread and which suggestion from the teacher did you like the most? (2pts)

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For me, the biggest challenge was to create shapes. I need more practice creating different shapes with the dough. I believe I should invest more time in it. I always took the suggestions and did my homework tasks as guided by the teacher.

The above suggestion from the teacher has helped me a lot, to improve the texture of my dough. I made sure to keep it in mind when kneading the dough. As she said, I kneaded my dough a little longer and I was able to achieve the perfect texture. I was really happy to get my dough in the right texture. So, this six-week baking course has been amazing to me.

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🥐Show us a table with the approximate expenses during the entire first part of this baking course, (investment of each task) in $ and steem. (2pts)

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Cost Calculation	Entry Link
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Cost Calculation	Entry Link
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Cost Calculation	Entry Link
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Cost Calculation	Entry Link
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Cost Calculation	Entry Link

Total cost for the Baking course in USD - $14.36
Total cost for the Baking course in Steem - 62.76 Steem

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_{I hope you enjoyed reading my entry... Thanks for being with me and supporting me with your upvotes.
I invite our dear friend @nidhu @ashley-p @jes88 and @abi24.}

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