Club Breadmakers

[corneyAmber]

LKVM:

Expert speaking :salute:

You gotta be joking...I am doing experiment leh....still don't understand certain behaviour how to be expert... :lol: But it is fun experimenting, so join us in the fun soon ok?

[corneyAmber]

ksi:

I bought the finely grated ones. I usually used it on my pasta so finely grated melts into the pasta faster like those cheese powder.


Raisins and cheese respond differently. Cheese melts, raisins don't so when we add extra, it will work on the bread differently. Raisins maintain its properties so they just look more or less on the bread. Whereas for cheese, it melts into the bread, so it increases the density of the bread and if the yeast is not enough, it will not rise the same way. I was worried about that when I baked my cheese. It turned out that the loaf became smaller but it still raised reasonably in my case, so I was probably running a high risk of a flatten bread too. I am doing some more experiment to see how this risk can be totally eliminated.....

Now we know who the real Shi Fu is, :salute: No doubt about that! :celebrate:

My turn to go Shi Fu .... Shi Fu ... Shi Fu ... Shi Fu ... :love:

[corneyAmber]

twinklejoy, you are welcome..


Yes eating bread is a daily affair....hence the thread will run so fast!! :lol:

[corneyAmber]

25hourmaid:

Now we know who the real Shi Fu is, :salute: No doubt about that! :celebrate:

My turn to go Shi Fu .... Shi Fu ... Shi Fu ... Shi Fu ... :love:

Oi!! you another one.... I am like playing in my kitchen lab... people go learning lab I go kitchen lab....so no expert...

[corneyAmber]

ksi:

Oi!! you another one.... I am like playing in my kitchen lab... people go learning lab I go kitchen lab....so no expert...

Who? What? Where? :whut: :itwasntme: :imanangel:

[qms]

25hourmaid:

Who? What? Where? :whut: :itwasntme: :imanangel:

:slapshead:

[corneyAmber]

Happy mama....your raisin bread looks yummy....nevermind about where the raisins land....as LKVM said before as long as tasty and yummy, everything lands in the stomach in a mess... :lol:


Btw, what raisin brand you use? I use the sun-maid raisins. I never take care how I pour in but I pour in within 30 seconds after I hear the beep. However, I do remember a trick my mother used when I was young...I saw her putting some flour on the raisins before putting onto her desired dough.

I did a google, it says putting some flour(some only ok and use bread flour...otherwise may affect the bread)on the raisins, this will prevent the raisins from sinking down to the bottom only, so it can spread itself around the dough.

[corneyAmber]

qms:

25hourmaid:

Who? What? Where? :whut: :itwasntme: :imanangel:

:slapshead:

I join you with 3 times dosage....
:slapshead:
:slapshead:
:slapshead:

[Happy Mama]

schweppes:

Happy Mama:

BUT... this morning around 7.30 am I baked another loaf. I was so sleepy I put in all ingredients without checking my blade until when I put in raisins then I realised there was something wrong with blade. My maid just put in blade without securing it! :!: So I manually adjusted it and it started kneading for a few minutes.

Now my whole machine seems to have gone dead for the past 1 hr 45 mins. No sound, no thermostat sound etc. :stupid: :stupid:

Oh no!! Maybe just take out everything inside the machine and restart from scratch again? :idea:

Cannot leh, now left with 55 minutes to be ready, still no sound.

I think it's not baking at all. :?: :?:

[corneyAmber]

Happy Mama, did it rise?