Revisit my recipe again, for those who are interested, can refer to this link. However, i would like to share with all of you on how i normally proof my Ki Kia Gu. Usually, i will proof with open cover. For the proof time, i would say is vary, if your kitchen is hot, 30 minutes might be enough. As for my case here. Yesterday i have proofed for about 45 minutes. The trick is you can use your finger to press your dough, when you press lightly and your dough spring back, means dough has done proofing.
Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
Comments
Post a Comment