Club Breadmakers

[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.

[jtoh]

twinklejoy:

schweppes:

[quote=\"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? :?[/quote]Just the zest should be okay. More fragrant than sour.

[Happy Mama]

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:

I think should be alright, anyway, it's just 1/2 teaspoon right? Maybe can reduce the sugar slightly. 1/2 cup of sugar is :!: :!:

[twinklejoy]

jtoh:

twinklejoy:

[quote=\"schweppes\"]
:hi5: same same

:hi5: we learn from each other :hugs:

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

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.[/quote]adoi! Thanks jtoh & ksi

[twinklejoy]

jtoh:

twinklejoy:

[quote=\"schweppes\"]
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? :?

Just the zest should be okay. More fragrant than sour.[/quote]noted!
Thanks jtoh