Club Breadmakers

[corneyAmber]

BigDevil:

ksi:

Thanks Big D.....I have been missing alot lately...can never catch with these bread buddies....they don't walk....they speed!!!

Don't I know it....I still haven't read Pg 146 - 179!! :faint:

If it makes you feel better I missed pg 200-300....just pick up random dialogue and continue from there... :lol:

[twinklejoy]

peterch:

twinklejoy:

peterch - wow! your choco bread looks yum yum yummy wor! :drool:


btw, can any experts/shi fu advise what liquid to subsitude milk other then water? I realised that I'm still allergy to M fresh milk wor..
(thought a little bit of M fresh milk in bread won't have any reaction..but it did.. :stupid: )

Thank you twinklejoy....

Me, not expert, try to give you other substitute. Take out the milk and put more butter. Let say 1 tbs to 1 1/2 tbs

Thanks peterch...er..I'm actually allergy to dairy products lah..milk & butter...
but my body adapted well for cheese wor.. :siao:

[twinklejoy]

Twins:

autumnbronze:

[quote=\"LKVM\"]
Looks so nice how did you manage to cut so thinly? :?

Twins,

Your bread looks good despite the initial mishap :celebrate: :celebrate:

Thanks AutumnBronze!! You're sweet!! :love:

It's amazing what a forum can do for motivation!!
:celebrate:

Today I will bring my S machine to the repair centre. They suspect that since it's been kept in the cupboard untouched for a year, perhaps humidity has collected in the power plug, and caused the trip in the circuit breaker. Hopefully, that's the cause of it and not the baking element... [/quote]

[schweppes]

twinklejoy:

schweppes - I like citric flavour cake..how much lemon juice for the cake? the pulps and skin too?

According to the Z recipe, to bake Lemon Cake, add grated lemon peel (portion of 1 whole piece) to the butter cake recipe. No need to include the pulp and juice. But I guess if u want a bit more lemony taste, can include 1/2-1 tsp of lemon juice? :idea:

Must trial and error :xedfingers:

[mrswongtuition]

jtoh:

Thanks Mrswongtution!


A question, for the buns - how do I shape them? Do I just roll them into a ball-like shape? And when do I add the ham/cheese etc? Do I add them as I shape them into balls, then allow them to rise? Or do I add the ham etc after they've risen?

Thanks!

You use the quick rise setting to make the dough first.

Then take it out, knock it down, shape it.
You can make it into balls, twist them into braids, anything!!
Then, you can gloss with egg and put your desired additionals.
Leave it to double in size, then bake!

Ohhh.... this is making me want to gets hands-on!!

[twinklejoy]

schweppes:

twinklejoy:

newbies like me will otherwise buy a pkt of PLAIN and ALL-PURPOSE flour obediently

:hi5: same same

:hi5: we learn from each other :hugs:

so PLAIN, ALL-PURPOSE and BAKING flour are of the same group?? :? :?:

[twinklejoy]

Happy Mama:

jtoh:

[quote=\"twinklejoy\"]peterch - wow! your choco bread looks yum yum yummy wor! :drool:


autumnbronze - wholemeal corn bread..very healthy and looks great! can see the corn ley! :celebrate:
will want to try it!

jtoh - I was telling dh that I may want to cut small pics of bak kwa and try to bake a bak kaw bread..he said...GOOD IDEA but don't you think it's abit ..
so now, at least I know you too, have the same thought as me! :hi5:

schweppes - I like citric flavour cake..how much lemon juice for the cake? the pulps and skin too?

btw, can any experts/shi fu advise what liquid to subsitude milk other then water? I realised that I'm still allergy to M fresh milk wor..
(thought a little bit of M fresh milk in bread won't have any reaction..but it did.. :stupid: )

Bak kwa bread is nice!

Maybe should try Pork Floss bread... I'm sure it'll taste great!![/quote]yummylicious!!! :drool: :drool: :drool:

[jtoh]

mrswongtuition:

jtoh:

Thanks Mrswongtution!


A question, for the buns - how do I shape them? Do I just roll them into a ball-like shape? And when do I add the ham/cheese etc? Do I add them as I shape them into balls, then allow them to rise? Or do I add the ham etc after they've risen?

Thanks!

You use the quick rise setting to make the dough first.

Then take it out, knock it down, shape it.
You can make it into balls, twist them into braids, anything!!
Then, you can gloss with egg and put your desired additionals.
Leave it to double in size, then bake!

Ohhh.... this is making me want to gets hands-on!!

Thanks mrswong! Do bake some and show us.

[twinklejoy]

schweppes:

twinklejoy:

schweppes - I like citric flavour cake..how much lemon juice for the cake? the pulps and skin too?

According to the Z recipe, to bake Lemon Cake, add grated lemon peel (portion of 1 whole piece) to the butter cake recipe. No need to include the pulp and juice. But I guess if u want a bit more lemony taste, can include 1/2-1 tsp of lemon juice? :idea:

Must trial and error :xedfingers:

isn't it alot for 1 whole piece? sng buoy? :?

[jtoh]

twinklejoy:

schweppes:

[quote=\"twinklejoy\"]
newbies like me will otherwise buy a pkt of PLAIN and ALL-PURPOSE flour obediently

:hi5: same same

:hi5: we learn from each other :hugs:

so PLAIN, ALL-PURPOSE and BAKING flour are of the same group?? :? :?:[/quote]Yep. So long as it doesn't say self-raising flour, cake flour, bread flour etc, should just be good old plain/all-purpose flour.