Ok, so for quite a while I have been trying to make bread rolls but sadly, all my attempts so far have been...well...not as expected.

During my first endeavour, after mixing the dough and kneading, it just kept falling apart. I kneaded for an hour and a half (something that shouldn't take me more than 10mins) and although it seemed to almost take shape, it still returned to its gooey state. The result is the first pic attached.

The second time I tried it, I added a lot of flour. I mean...I kept adding and adding till I exhausted it all. It would seem as if it's well kneaded and has taken shape after every addition but then after pulling or cutting it, the gooey(ness) returns. I thought that was the end but boy was I wrong. I covered it up for an hour and this dough didn't change size o. It refused to rise. Like it was hell-bent on making me cry that (mid)night. 30mins later, it was still the same way. And bear in mind I was doing all these in the dead of the night ( like that Kain 3 am o). I used a mixer to knead this time around and could you believe the mixer blew I up(the fuse I mean)??. Like if the dough could talk it sure would be saying "I get coconut head"

I have always enjoyed baking(in my mind) and the process of making all kinds of pastries (you can ask my YouTube feed, I don watch tutorial tire ehn), and I have a dream of making the world's biggest bakery with all kinds of pastries (I know, it's quite the lofty the dream) but with all that has happened ehn, e b like say the dream wan remain dream. So please, even if it would require the redpillers and feminists to form an alliance for my sake or heck, agree to a temporary ceasefire to bail me out. I beg you, come to my aid now.

MariahAngel(please kindly mention any other person who can be of help)


And also, how do you prevent the base from getting burnt? It's one of the problems I face a lot too.

Tadeknkeepcalm:
Ok, so for quite a while I have been trying to make bread rolls but sadly, all my attempts so far have been...well...not as expected.

During my first endeavour, after mixing the dough and kneading, it just kept falling apart. I kneaded for an hour and a half (something that shouldn't take me more than 10mins) and although it seemed to almost take shape, it still returned to its gooey state. The result is the first pic attached.

The second time I tried it, I added a lot of flour. I mean...I kept adding and adding till I exhausted it all. It would seem as if it's well kneaded and has taken shape after every addition but then after pulling or cutting it, the gooey(ness) returns. I thought that was the end but boy was I wrong. I covered it up for an hour and this dough didn't change size o. It refused to rise. Like it was hell-bent on making me cry that (mid)night. 30mins later, it was still the same way. And bear in mind I was doing all these in the dead of the night ( like that Kain 3 am o). I used a mixer to knead this time around and could you believe the mixer blew I up(the fuse I mean)??. Like if the dough could talk it sure would be saying "I get coconut head"

I have always enjoyed baking(in my mind) and the process of making all kinds of pastries (you can ask my YouTube feed, I don watch tutorial tire ehn), and I have a dream of making the world's biggest bakery with all kinds of pastries (I know, it's quite the lofty the dream) but with all that has happened ehn, e b like say the dream wan remain dream. So please, even if it would require the redpillers and feminists to form an alliance for my sake or heck, agree to a temporary ceasefire to bail me out. I beg you, come to my aid now.

MariahAngel(please kindly mention any other person who can be of help)


And also, how do you prevent the base from getting burnt? It's one of the problems I face a lot too.

First of all, your write-ups are always hilarious!
Secondly, never give up on your dream.

That said, the problem could be with the proportion of your ingredients...

Did you add too much fat (margarine/butter) to the flour?
Did you use enough yeast?
How do you measure your ingredients?
Too much fat could be the culprit...it weighs heavy on the dough and pulls it down

Akposy, what do you think is wrong with op's situation?

@Op, Don't give up on baking o...it gives the best feeling ever!

mariahAngel:


First of all, your write-ups are always hilarious!
Secondly, never give up on your dream.

That said, the problem could be with the proportion of your ingredients...

Did you add too much fat (margarine/butter) to the flour?
Did you use enough yeast?
How do you measure your ingredients?
Too much fat could be the culprit...it weighs heavy on the dough and pulls it down

Akposy, what do you think is wrong with op's situation?

@Op, Don't give up on baking o...it gives the best feeling ever!

The OP wan kill me with laugh

OP should understand that we all fail to succeed one day. This is the true source of happiness.
I've been trying to make Mozarella cheese with no success for some time now. I'm getting frustrated. I've watched different videos, yet no way

...back to OP. I will share my recipe with you in my next post

Tadeknkeepcalm

I think there are so many errors with your bread making.

First, did you prove that yeast before using it? There are different kinds of yeast (Instant & Active dry yeast are the common ones). The ones you see them use in those online videos are Instant yeast...they don't need proofing. You can add directly to your ingredients.
For active dry yeast which is common in Nigeria, you have to proof it. This is how you proof your yeast; Assuming the recipe requires ½ tsp yeast, ½ and ¼ cups of milk or water and 3 tbsp sugar...here's is the step to proof:

If using water, mix your powdered milk with warm water (not too hot, your pinky finger should be used to test its warmness)
Add in your sugar and mix together.
Sprinkle the yeast over the sugar/milk water.
Cover with a lid or towel and allow to sit for 10 - 15 mins
After the said time, you will notice that the mixture is frothy (it foams kind of).
If the mix is not frothy, your yeast is dead! Get a fresh yeast.

Yeast are fungi in resting stage. The essence of proofing is to make them active/check if they are active.

I'm tired of typing jare

mariahAngel:


First of all, your write-ups are always hilarious!
Secondly, never give up on your dream.

That said, the problem could be with the proportion of your ingredients...

Did you add too much fat (margarine/butter) to the flour?
Did you use enough yeast?
How do you measure your ingredients?
Too much fat could be the culprit...it weighs heavy on the dough and pulls it down

Akposy, what do you think is wrong with op's situation?

@Op, Don't give up on baking o...it gives the best feeling ever!

Thanks for the compliment.

I eye-gauged the same measurements as in the YouTube videos. But I will sure keep your advice in mind.

Any advice on the burning part?


Thanks. I really do appreciate it

Akposy:
Tadeknkeepcalm

I think there are so many errors with your bread making.

First, did you prove that yeast before using it? There are different kinds of yeast (Instant & Active dry yeast are the common ones). The ones you see them use in those online videos are Instant yeast...they don't need proofing. You can add directly to your ingredients.
For active dry yeast which is common in Nigeria, you have to proof it. This is how you proof your yeast; Assuming the recipe requires ½ tsp yeast, ½ and ¼ cups of milk or water and 3 tbsp sugar...here's is the step to proof:

If using water, mix your powdered milk with warm water (not too hot, your pinky finger should be used to test its warmness)
Add in your sugar and mix together.
Sprinkle the yeast over the sugar/milk water.
Cover with a lid or towel and allow to sit for 10 - 15 mins
After the said time, you will notice that the mixture is frothy (it foams kind of).
If the mix is not frothy, your yeast is dead! Get a fresh yeast.

Yeast are fungi in resting stage. The essence of proofing is to make them active/check if they are active.

I'm tired of typing jare

Wow. What a boss.
My mum talked about the yeast probably dying too.
I've never had "proof" used in this sense. Thanks for educating me.

I will let you know how it turns out in my next melee.

Akposy:

The OP wan kill me with laugh

OP should understand that we all fail to succeed one day. This is the true source of happiness.
I've been trying to make Mozarella cheese with no success for some time now. I'm getting frustrated. I've watched different videos, yet no way

...back to OP. I will share my recipe with you in my next post

E no easy men

Tadeknkeepcalm:

Thanks for the compliment.

I eye-gauged the same measurements as in the YouTube videos. But I will sure keep your advice in mind.

Any advice on the burning part?


Thanks. I really do appreciate it

What kind of oven did you use?
Electric, gas or local?

I think the burning part can be traced to too much heat...

Tadeknkeepcalm:


Wow. What a boss.
My mum talked about the yeast probably dying too.
I've never had "proof" used in this sense. Thanks for educating me.

I will let you know how it turns out in my next melee.

Proof is a culinary term

Here's my recipe:
2 cups flour
½ tablespoon yeast
½ & ¼ cups warm milk or water
3 tablespoon sugar
3 - 4 tablespoon butter or margarine
1 egg
Pinch of salt
½ teaspoon nutmeg.

Proof your yeast using the sugar and warm milk/water. Check my earlier post for the steps
Add egg and the other ingredients to the proved yeast
Mix till they come together
Transfer to a floured surface and knead till the dough is smooth and elastic.
Cover in a warm place for about an hour or till it double it size. I cover mine and place under the sun.
After 1 hour, you'll notice the dough has doubled its size. Deflate with your fingers.
Transfer to a floured surface. Cut, knead a little and shape as desired.
Cover and allow to rise for about 30 mins.
After 30 mins, egg wash (use a brush to coat the dough)
Baked in a 180 degree Celsius preheated oven for about 20 - 25 mins.

Be careful with flour. Don't use excess

Attached is a picture of my sardine bread (Before and after). Ignore the cinnamon rolls

Akposy:

Proof is a culinary term

Here's my recipe:
2 cups flour
½ tablespoon yeast
½ & ¼ cups warm milk or water
3 tablespoon sugar
3 - 4 tablespoon butter or margarine
1 egg
Pinch of salt
½ teaspoon nutmeg.

Proof your yeast using the sugar and warm milk/water. Check my earlier post for the steps
Add egg and the other ingredients to the proved yeast
Mix till they come together
Transfer to a floured surface and knead till the dough is smooth and elastic.
Cover in a warm place for about an hour or till it double it size. I cover mine and place under the sun.
After 1 hour, you'll notice the dough has doubled its size. Deflate with your fingers.
Transfer to a floured surface. Cut, knead a little and shape as desired.
Cover and allow to rise for about 30 mins.
After 30 mins, egg wash (use a brush to coat the dough)
Baked in a 180 degree Celsius preheated oven for about 20 - 25 mins.

Be careful with flour. Don't use excess

Attached is a picture of my sardine bread (Before and after). Ignore the cinnamon rolls

Nice recipe Akposy.

I knew you'd be of help.

Akposy:

Proof is a culinary term

Here's my recipe:
2 cups flour
½ tablespoon yeast
½ & ¼ cups warm milk or water
3 tablespoon sugar
3 - 4 tablespoon butter or margarine
1 egg
Pinch of salt
½ teaspoon nutmeg.

Proof your yeast using the sugar and warm milk/water. Check my earlier post for the steps
Add egg and the other ingredients to the proved yeast
Mix till they come together
Transfer to a floured surface and knead till the dough is smooth and elastic.
Cover in a warm place for about an hour or till it double it size. I cover mine and place under the sun.
After 1 hour, you'll notice the dough has doubled its size. Deflate with your fingers.
Transfer to a floured surface. Cut, knead a little and shape as desired.
Cover and allow to rise for about 30 mins.
After 30 mins, egg wash (use a brush to coat the dough)
Baked in a 180 degree Celsius preheated oven for about 20 - 25 mins.

Be careful with flour. Don't use excess

Attached is a picture of my sardine bread (Before and after). Ignore the cinnamon rolls

Amazing. Looks really delicious.

I would be sure to follow your steps next. I guess I still have a lot to learn. You're a true chef sir.

I would let you know how it turns out. Thank you so much for your time sir

mariahAngel:

Nice recipe Akposy.
I knew you'd be of help.

Thanks

Tadeknkeepcalm:

Amazing. Looks really delicious.

I would be sure to follow your steps next. I guess I still have a lot to learn. You're a true chef sir.

I would let you know how it turns out. Thank you so much for your time sir

Thanks you too

mariahAngel:


What kind of oven did you use?
Electric, gas or local?

I think the burning part can be traced to too much heat...

Gas o

Tadeknkeepcalm:


Gas o

At how many degrees did you set it?

Just so you know, YouTube doesn't help much if you don't know the basics.
They just put ingredients together with no measurement, and everything just comes out fine...to tell you the truth, it doesn't work that way.

In making my cakes, you know what helps me better than YouTube? Reading it up on the internet.

mariahAngel:


At how many degrees did you set it?

Just so you know, YouTube doesn't help much if you don't know the basics.
They just put ingredients together with no measurement, and everything just comes out fine...to tell you the truth, it doesn't work that way.

In making my cakes, you know what helps me better than YouTube? Reading it up on the internet.

Ummmm

I kind of agree with you.

Thanks a lot ma

Whatever is wrong with your bread, can’t be worse than wetin dey worry my puffpuff. Ordinary puffpuff o!

Once I try fry am, e go resemble rhombus. E no dey ever round. I have given up.

Lets see your recipe

pocohantas:
Whatever is wrong with your bread, can’t be worse than wetin dey worry my puffpuff. Ordinary puffpuff o!

Once I try fry am, e go resemble rhombus. E no dey ever round. I have given up.

Sterope:


Lets see your recipe

I no fit remember am. It has been a while, I got the recipe online.

pocohantas:
Whatever is wrong with your bread, can’t be worse than wetin dey worry my puffpuff. Ordinary puffpuff o!

Once I try fry am, e go resemble rhombus. E no dey ever round. I have given up.

No give up!
You suppose fit nail puff-puff na.

One lady wey I dey follow for instagram, her puff-puff round dye!
I asked how she made it so perfect, she say na ice cream scoop she use.
Also, there's this batter dispenser that helps...

Me and puff-puff get scores to settle sef.

Lmao.

Start with a thicker batter than the usual, let it rise, beat it down before frying.

pocohantas:


I no fit remember am. It has been a while, I got the recipe online.

Akposy:

The OP wan kill me with laugh

OP should understand that we all fail to succeed one day. This is the true source of happiness.
I've been trying to make Mozarella cheese with no success for some time now. I'm getting frustrated. I've watched different videos, yet no way

...back to OP. I will share my recipe with you in my next post

Hi Akposy...

I wanted to ask you about the bolded, then it skipped my mind.
Did you try it with fresh cow's milk?

mariahAngel:


Hi Akposy...

I wanted to ask you about the bolded, then it skipped my mind.
Did you try it with fresh cow's milk?

Good evening.

I tried it twice with the normal fura da nunu (without the fura & sugar) sold by these Hausa women. It didn't work.
After my research, I discovered that the fura they sell is processed (high heated).

However, I ordered #300 freshly squeezed cow milk from one of these sellers. I'll pick up and try tomorrow

Akposy:

Good evening.

I tried it twice with the normal fura da nunu (without the fura & sugar) sold by these Hausa women. It didn't work.
After my research, I discovered that the fura they sell is processed (high heated).

However, I ordered #300 freshly squeezed cow milk from one of these sellers. I'll pick up and try tomorrow

OK.

Let me know how it turns out...

mariahAngel:


OK.

Let me know how it turns out...

Hello

I tried it this evening! It came out fine. However, it was not perfect but definitely worth it. I will mention you when I post it in my diary

Akposy:

Hello

I tried it this evening! It came out fine. However, it was not perfect but definitely worth it. I will mention you when I post it in my diary

Wow!
I've seen it, and I'm proud of you!

What did you use to curd the milk? Citric acid?
What are you going to make with it? Pizza?

You could be a major producer of cheese in Nigeria you know?

mariahAngel:


Wow!
I've seen it, and I'm proud of you!

What did you use to curd the milk? Citric acid?
What are you going to make with it? Pizza?

You could be a major producer of cheese in Nigeria you know?

Thanks
I used white vinegar and few drops of lemon juice...this was where I made mistake..the vinegar was too much, hence it "over curded". Since the milk was freshly harvested today, it will curd with little vinegar. I've learnt my lesson though.

Yes. I will try pizza for the first time and maybe a signature cookie.

Yes o

Akposy:

Thanks
I used white vinegar and few drops of lemon juice...this was where I made mistake..the vinegar was too much, hence it "over curded". Since the milk was freshly harvested today, it will curd with little vinegar. I've learnt my lesson though.

Your cheese got me excited for reasons I can't understand

Yes. I will try pizza for the first time and maybe a signature cookie.

Yes o

Ok. Let me suggest this super simple Jamie Oliver's easy margherita pizza to you


https://www.youtube.com/watch?v=x4bphIdEc3E

When you make it, please let me know how it turns out.

MariahAngel
akposy











It came out just fine.
Thank you so much ❤️

The kneading took time though and the base of the bread came out crusty, don't know if that can be fixed by using baking sheets

Tadeknkeepcalm:
MariahAngel
akposy











It came out just fine.
Thank you so much ❤️

The kneading took time though and the base of the bread came out crusty, don't know if that can be fixed by using baking sheets

Wow!

Our bread rolls came out perfect.
Are those tears of joy?

You don't like it crusty?

mariahAngel:


Wow!

Our bread rolls came out perfect.
Are those tears of joy?

You don't like it crusty?

Thank you so much ma

Tadeknkeepcalm:
MariahAngel
akposy











It came out just fine.
Thank you so much ❤️

The kneading took time though and the base of the bread came out crusty, don't know if that can be fixed by using baking sheets

Awesome!
I'm so glad this came out well. I'm very sure you will do better next time.
I love bread like kilode