Club Breadmakers

[L-earner]

Flowermonaster:

L-earner:

Super Soft Custard Bread Loaf


I baked this super soft custard bread late last nite and have it for breakfast this morning, this bread is truly soft and velvety, recipe from 孟老师's bread book, here'r the pics :

http://i39.tinypic.com/e6ay3k.jpg\"> http://i42.tinypic.com/142v3pd.jpg\"> http://i39.tinypic.com/sdmemq.jpg\"> http://i42.tinypic.com/2pq0t2v.jpg\">

{I made some amendments : (1) I used milk instead of water+milk powder, (2) replaced 50g bflour with wholemeal flour.}

Btw, what brand of butter do you use in your recipes ... i like the stronger buttery taste, couldnt find any satisfying one yet, suggestions please ...

You r really very good, L-earner! Your bread always make me :drool: even though I just had my dinner! C your bread really make me wanna rush to the bookstore to get that recipe book & an oven. :love:

Flowermonaster, u r too kind! :love: U hv dinner so early?
This bread book is good, come with DVD n show step by step how th baking procedures, I borrowed fm th library. Btw, what kind of butter u use for baking?

[hmsg]

L-earner:

@ hmsg

raisin bread is good ...
btw, how much raisin did u put in ??

Did not weigh it... But around 5 tablespoon for the 750g loaf.

[Flowermonaster]

L-earner:

Flowermonaster:

Flowermonaster, u r too kind! :love: U hv dinner so early?
This bread book is good, come with DVD n show step by step how th baking procedures, I borrowed fm th library. Btw, what kind of butter u use for baking?

Paiseh, we normally eat at 6pm because we r early sleeper. Must sleep by 10pm. :oops:
I normally use SCS salted butter. I am ok with the taste.

[L-earner]

@hmsg, ok tks for th info, I usu put 1/4 - 1/2 cup, greedy me!

@flowermonaster, oh so u miss out all th nice movies @nite ... I use scs too.

[Flowermonaster]

L-earner:

@hmsg, ok tks for th info, I usu put 1/4 - 1/2 cup, greedy me!

@flowermonaster, oh so u miss out all th nice movies @nite ... I use scs too.

Got nice movie at night meh? Which channel? :?
Time to :snooze: soon. Goodnite all bread makers!

[L-earner]

Flowermonaster:

L-earner:

@hmsg, ok tks for th info, I usu put 1/4 - 1/2 cup, greedy me!

@flowermonaster, oh so u miss out all th nice movies @nite ... I use scs too.

Got nice movie at night meh? Which channel? :?
Time to :snooze: soon. Goodnite all bread makers!

Sometimes only lah :sad: , used to hv crime nite on tue... Now only csi n bones. I like to do baking at nite, no need to rush to meet other routines n can surf net while waiting for rises.

[hmsg]

3rd attempt. think will move on to other combination since this has met target


http://i43.tinypic.com/f1gu10.jpg\">

[hmsg]

3rd attempt. think will move on to other combination since this has met target


http://i43.tinypic.com/f1gu10.jpg\">

[L-earner]

Japanese Hotel Bread

(original recipe fm : http://siewhwei80.blogspot.com/2011/06/japanese-hotel-bread.html)

Again i tweaked the recipe, (1) i used 70g of whipping cream, (2)omitted the sugar, (3)adjusted the vol of milk to 158g. here'r the pics :
http://i43.tinypic.com/28rmmfp.jpg\"> http://i39.tinypic.com/2le00te.jpg\"> http://i40.tinypic.com/16anz0o.jpg\">

very ugly hor ... :oops: dont think the \"hotel guests\" will be please with this bread ... :gloomy: this bread took a longer time to proof on the 1st rise -- almost 90min, u can see the no of holes i poked ... testing for doneness , not sure if it's bec i tweaked the recipe :scratchhead: .

other mistakes : i was too greedy on slapping the butter strips :slapshead: , my baking pan is too small for 320g flour load and i didnt manage to lightly cut across the dough nicely.

other then the unpleasant appearance, texture-wise its like the hokkadio bread, v fragrant n soft.

i will try again.

Any suggestions and advice??

[smurf]

Just want to ask, does your bread last till the next day? I mean the softness?? Find that softness doesn’t really last till the next day, will be tough. Have to toast it to be soft again. Is it because I use unbleached bread flour?? Some people suggest mix with all purpose flour, not so tough.


Any advice?