Club Breadmakers

[Augmum]

jessicawongcs:

http://postimage.org/image/143hiqdz8/


donuts made yday...

jessica, Yummy doughnuts. :love:
looks so soft,esp thee one on the extreme right.

[autumnbronze]

Happy Mama:

autumnbronze:

Hello :imanisland:


Can I check with fellow bread kakis if I were to use soft bread function and use 1 tbsp of butter as opposed to the 1 and a half as stipulated, would it affect the end result of the bread???

Just trying to cook healthy, thats all.

Sorry, autumnbronze, I haven't tried the soft function, so not able to advise you.. but you can try it out. I'm sure the half tbsp of butter won't affect the texture much. :scratchhead:

Okie Happy Mama, noted.


Thanks much :celebrate:

[autumnbronze]

LKVM:

micollh:

what brand of bread flour and wheat flour u all use? i usually use bake king. any other brand that produce better bread? thanks.

I use Prima

So do I :hi5:

[Happy Mama]

I use Prima and Phoon Huat flour, depending on where and when I replenish my stock.


By the way, it seems like most people use Prima flour. Is there any particular reason? Does it make our bread fluffier? Thanks.

[micollh]

autumnbronze:

LKVM:

[quote=\"micollh\"]what brand of bread flour and wheat flour u all use? i usually use bake king. any other brand that produce better bread? thanks.

I use Prima

So do I :hi5:[/quote]Thanks all. i also use prima. and bake king... how much wheat flour you all use if wanna bake wholemeal ? i 1/3.. any recipe for \"vegetarian\" day bread? i use milk and egg.. if without these,, i replace with water.. but egg ?

[micollh]

Happy Mama:

I use Prima and Phoon Huat flour, depending on where and when I replenish my stock.


By the way, it seems like most people use Prima flour. Is there any particular reason? Does it make our bread fluffier? Thanks.

tt's why i ask lor.. i feel my bread is normal. i think those fluffier bread they add the bread improver or something

[autumnbronze]

micollh:

autumnbronze:

[quote=\"LKVM\"]
I use Prima

So do I :hi5:

Thanks all. i also use prima. and bake king... how much wheat flour you all use if wanna bake wholemeal ? i 1/3.. any recipe for \"vegetarian\" day bread? i use milk and egg.. if without these,, i replace with water.. but egg ?[/quote]Hi micollh,

After experimenting a bit, the proportion that I am most comfortable with is 1 cup bread flour and 1 cup wholemeal flour.

Sorry, cannot answer your 2nd question. I am using the z machine to bake bread and I do not use milk nor eggs.

[Funz]

micollh:

Happy Mama:

I use Prima and Phoon Huat flour, depending on where and when I replenish my stock.


By the way, it seems like most people use Prima flour. Is there any particular reason? Does it make our bread fluffier? Thanks.

tt's why i ask lor.. i feel my bread is normal. i think those fluffier bread they add the bread improver or something

I have tried bake king and prima bread flour. No diff. Frankly speaking I think the flour makes little difference. I also think the confectionaries out there do use bread improver but I am trying not to have to rely on that. Thus the experiment with the TangZhong. B4 Z machine long time ago, I made buns using recipes that call for Tang Zhong and they turn out quite soft. But with Z machine, I have yet to get the right combination. And I think though the machine does the kneading, the kneading process is not enough to achieve the membrane like state when proofing.

Lately no time to experiment. Will try again and if I can find the right formula, will let you guys know.

[Happy Mama]

Funz:

micollh:

[quote=\"Happy Mama\"]I use Prima and Phoon Huat flour, depending on where and when I replenish my stock.


By the way, it seems like most people use Prima flour. Is there any particular reason? Does it make our bread fluffier? Thanks.

tt's why i ask lor.. i feel my bread is normal. i think those fluffier bread they add the bread improver or something

I have tried bake king and prima bread flour. No diff. Frankly speaking I think the flour makes little difference. I also think the confectionaries out there do use bread improver but I am trying not to have to rely on that. Thus the experiment with the TangZhong. B4 Z machine long time ago, I made buns using recipes that call for Tang Zhong and they turn out quite soft. But with Z machine, I have yet to get the right combination. And I think though the machine does the kneading, the kneading process is not enough to achieve the membrane like state when proofing.

Lately no time to experiment. Will try again and if I can find the right formula, will let you guys know.[/quote]Ok, thanks!

[micollh]

jessicawongcs:

suddenly remembered the lao shi said when we mix the ingredients, always remember salt has to be the last. only put in salt when we start to switch on mixer.


she said many people will mix salt and sugar together which is not the right way. asked her why she said go ask the older student as always dnt like to answer to questions :lol:

this is correct, but i cant recall the reason.. my laoshi .. haaa.. told us before too.. can search from web for the reason if u want