Club Breadmakers

[dasalo]

Anna Ng:

Hi! Dasalo:

Yes, got to re-divide the dough into 4 portions, mould it round, rest 5 minutes, press out the air and roll like swissroll. (repeat this step for 2 times)


Overnight sponge dough
100g bread flour
60g water
1/4 tsp yeast
Mix the instant yeast with 20g of water until well blinded. Add the remaining ingredients and knead to form dough. Let it proof for 30 minutes. Wrap with cling film and keep in the refrigerator overnight or up to 48 hours.

Ah..so you use the \"Sponge dough\" method. This method, the bread is usually very soft, fluffy and can last at least 3 days or more but not the moulds. You can actually freeze your bread and remove the night before to thaw, the bread will still be soft. All bread machine bread can last 2 days and the 3rd day, mould sets in. With the \"sponge dough\" method, it'll stays soft. That's what all commercial bread makers are using. Alittle troublesome though for the 1st time, the subsequent time, you can 'feed' the dough by leaving some of the previous dough and add the same amount of flour and water, this time without the yeast.

I don't like \"feeding\" so this method I don't usually do except for chinese steam bao. I'll try it again someday. Thanks Anna.

[Anna Ng]

HI!

What type of flour you are using for Chinese Bao or Mantou? My friends say the best is Hong Kong Flour, however i not so success by using HK flour and everytime the end result will go to the dustbin. I got no problem when using All the purpose flour, any idea?
And how come when i baked the bun, the bun will stick on the greasing paper and hard to remove, any solution?

Here is my black sesame mantou
http://i39.tinypic.com/15wzzth.jpg\">

[Flowermonaster]

Don’t think my Z-machine can bake until so nice. Anyone know where to get the same machine as Anna? Must go Malaysia?

[dasalo]

Flowermonaster:

Don't think my Z-machine can bake until so nice. Anyone know where to get the same machine as Anna? Must go Malaysia?

It is not the machine, it is the way and method used. Also, the kneading duration is important to determine the fine texture. So far, Z has the best duration when I did a comparison with B, P, S, P machines etc....What button is available in the Z machine?

[Anna Ng]

dasalo:

Flowermonaster:

Don't think my Z-machine can bake until so nice. Anyone know where to get the same machine as Anna? Must go Malaysia?

It is not the machine, it is the way and method used. Also, the kneading duration is important to determine the fine texture. So far, Z has the best duration when I did a comparison with B, P, S, P machines etc....What button is available in the Z machine?

Agreed with Dasalo, it is the way and method used. The Z-machine is more expensive than mine (COSWAY). Maybe Flowermonaster needs to check who is using the same machine and ask for the procedures.

If i am not wrong Singapore also have this direct sales - COSWAY but they not selling this breadmaker. If you really keen maybe i ask my friend to get one for u. I am not sure the normal retail price but i got it abt RM249 or RM269 (cannot remember), my friend using her member points to get such lower price. Really worth to invest. I can teach u how to use it also. Have a nice day.

[Flowermonaster]

dasalo:

Flowermonaster:

Don't think my Z-machine can bake until so nice. Anyone know where to get the same machine as Anna? Must go Malaysia?

It is not the machine, it is the way and method used. Also, the kneading duration is important to determine the fine texture. So far, Z has the best duration when I did a comparison with B, P, S, P machines etc....What button is available in the Z machine?

I have the basic bread with regular or firm option, soft bread & crust control is regular or light. Then, there is the Quick baking & French Bread. So which option should I select to have the soft & fluffy texture? I usually choose the soft bread thinking soft bread should give me soft & fluffy right? :?

[Anna Ng]

Flowermonaster:

dasalo:

[quote=\"Flowermonaster\"]Don't think my Z-machine can bake until so nice. Anyone know where to get the same machine as Anna? Must go Malaysia?

It is not the machine, it is the way and method used. Also, the kneading duration is important to determine the fine texture. So far, Z has the best duration when I did a comparison with B, P, S, P machines etc....What button is available in the Z machine?

I have the basic bread with regular or firm option, soft bread & crust control is regular or light. Then, there is the Quick baking & French Bread. So which option should I select to have the soft & fluffy texture? I usually choose the soft bread thinking soft bread should give me soft & fluffy right? :?[/quote]I think all the breadmaker machines are about the same. (COSWAY also have such functions). However my friends advised me not to use the COSWAY recipe when baking the toast as the end result is not good. So, i am using other recipes and important is don dump everything into the machine and let it run till the end, you won get soft & fluffy bread. Normally i use the basic function, let the machine kneed the dough and after abt 1 hour proofing, i take out the dough (don off the machine) and press out the air, rest for 5 minutes, press out the air and roll it like swissroll. Put it back into the machine and let's the machine run till left 5 minutes and take out the bread. Hope this will help u.
Remark: Butter should add in after abt 10-15 minutes kneading.

[Flowermonaster]

Anna Ng:

I think all the breadmaker machines are about the same. (COSWAY also have such functions). However my friends advised me not to use the COSWAY recipe when baking the toast as the end result is not good. So, i am using other recipes and important is don dump everything into the machine and let it run till the end, you won get soft & fluffy bread. Normally i use the basic function, let the machine kneed the dough and after abt 1 hour proofing, i take out the dough (don off the machine) and press out the air, rest for 5 minutes, press out the air and roll it like swissroll. Put it back into the machine and let's the machine run till left 5 minutes and take out the bread. Hope this will help u.
Remark: Butter should add in after abt 10-15 minutes kneading.

Yes! Yes, that's what I do, dump everything inside & let the machine knead & proof & bake! :oops:
I don't have an oven so no choice have to rely on the machine to bake. If I still use machine to bake, can I still use the method you stated above? I don't know when the machine will starts the individual function as it only beep twice, one for adding other ingredient, the other when it's done.

[Anna Ng]

Flowermonaster :

The method i stated above does not need oven to bake, the whole process is done by the breadmaker. Talk to u again, rushing back

Enjoy

[SAHM_TAN]

Anna Ng,


ohhh, so you mean to stop the baking 5 mins earlier?