Club Breadmakers
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jtoh:
Did someone mention that we shouldn't open the lid during rising? I'm so tempted to open up the lid to see why my dough isn't a ball.
Happy Mama:
I said that! DON'T do that even if you are tempted or dying to and I am speaking from experience, you want to listen or not, that's your problem!Yes someone mentioned, but I cannot recall who... Please don't open, just peep through the window.
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LKVM:
Thats really good to know
:rahrah: :rahrah: -
Happy Mama:
I was planning to add more liquid to it during the first beat down. But that beat down lasted all of 3 seconds and the screen still showed 'Rise' so i didn't open the lid. Guess I'll just have to wait and see.jtoh:
Did someone mention that we shouldn't open the lid during rising? I'm so tempted to open up the lid to see why my dough isn't a ball.
Yes someone mentioned, but I cannot recall who... Please don't open, just peep through the window. -
jtoh:
Just popped my ingredients into the machine. Going to try a cheese loaf again.
Good luck!
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Happy Mama:
Now, don't make empty promises, otherwise, this mod here will first :spank: you, and will go and start a thread for you if I cannot find one to congratulate you in when the time comes!Oops! Ok ok coming coming...
By the way, 25hourmaid, :offtopic: I like your avatar, especially the CUTE tail
Haha, yes, like what BigD said in the avatar thread, my stale pineapples and BK got eaten up by the Bunny, seems like he is trying to fatten himself up for CNY!
Haha, you and your \"CUTE\"! :love: -
Happy Mama:
:goodpost: I totally agreed with happy mama! :hi5:Yes you should get the machine, Funz! My family enjoys the breads I baked. Made for my parents and they love it too :love: :love:
Don't worry about it being a white elephant... It won't! But like I mentioned to a few of them in this thread, even if it becomes a white elephant, it will be a CUTE one! :rotflmao:
my family enjoy and surprisingly like the breads I baked. It has beed a week that we didn't buy any commercial bread lor :politebleah: That somehow boosted abit of my confidence!
That's why :lovesite: -
twinklejoy:
Good luck to you twinklejoy! Waiting to see your picscut into tiny tiny pieces!
I will follow too..and my turn to bake cheese bread tonight. :xedfingers:
cheddar cheese this time? Good luck! :rahrah:
show pics when done yah!
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jtoh:
what's the water roux method?
I used 250ml water and 50g bread flour.
Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring constantly with a hand whisk to prevent burning. You will see lots of small bubbles forming on the top. Keep stirring and when the bubbles disappear, you will see streaks in the mixture for every stir you make with your whisk. Stop at this stage and you will have the 65°C TangZhong.
Pour the hot TangZhong into a bowl and cover it with a piece of glad wrap with the wrap touching the surface of the mixture. This is to prevent a film from forming on the TangZhong.
Leave the 65°C TangZhong to cool till room temperature before using it. Leftover TangZhong can be kept refrigerated and should be used within 3 days. All chilled TangZhong must return to room temperature before using. If your chilled TangZhong has turned greyish in colour, you should discard it.
Different types of breads call for different amounts of water roux. There are many water roux dough recipes available. Or you can experiment until you get the texture that you like. Well actually these days, just go phoon haut and get the bread improver. This is one of my experiments. The texture of the bread is more moist and you can see like fibrous strands in the bread when you break it apart, if you know what I mean. Sorry picture not that clear cos I was experimenting with my camera as well.
http://postimage.org/image/152kkl95w/ -
Happy Mama:
Good luck to you twinklejoy! Waiting to see your pics
:thankyou: and sure sure, will post pics when done! :please:
what bread will you bake today/tomorrow? -
Adoi, I lost touch with this thread just by a day or two, so much to catch up ....:oops: :oops:
To all those baking cheese bread/bread .... all the best.
Funz, the bread looks absolutely :drool: :drool:
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