Last Saturday, I baked soft bread buns, some are with hotdog, some are with custard and some are plain. I usually bake bread in summer as the temperature is high and good for proofing dough. When I baked my bread first time here in winter, it was a total failure. The temperature was low, below 60 degree F and the proofing failed. My hubby told me not to bake bread anymore as the breads are readily available at any stores. But I did not give up and baked again in summer. Oh, it was a great success. My relatives like them a lot and told me that it is same as buns sold in Chinese bakery.
