Oh my God!! Ohh.. myyy... God! It was totally out of my expectation. On Wed, I rushed home from work to try my hands on Hong Kong Sweet Bun, a recipe I found from christinesrecipe .She's into baking bread lately using the 'tangzhong' method. It had never crossed my mind to use my own hands to make bread since I have a very reliable Kenwood bread machine. The machine basically does all the kneading, proofing and finally baking. When I saw the pictures of the bun in christine's site, I was bowled over. The picture clearly indicated a super soft and fluffy bun and that was the very moment I told myself I have to make it coz I have to eat it. Furthermore, the bread machine will aid me in the dough making. Filled with complete confidence and anticipation, I started baking at 6pm but by 10pm, I was defeated. It was clear that my dough wasn't going to rise any further. I knew in my gut that the tangzhong was overcooked. The bitter taste of defeat was something I couldn't stomach so today Friday, instead of taking half a day off as I intended to, I took a whole day off. I set off my bread making at 9am and by almost 12pm, the dough was on it's 2nd proofing. At 1.45pm, I left house for hair salon and before that, I sneaked a peak at my dough and oh, how disappointed I felt. The dough size was exactly the same as 1.5 hours ago. I heaved many many sighs and left the house with a heavy heart.