Club Breadmakers

[dasalo]

SAHM_TAN:

puff:

The softness last till we finish the last bite so far it is the best raisin bread produce fr the z machine.

Thanks for sharing. Hmmmmm, for the next bread, I will re-start at the beep sound heehee

Yes, this is another way to get nice soft bread but not sure if it'll disturb the programme cycle in the long run. The softness can't last for vey long. In any case, max by 4th day, it turns moldy already.

[SAHM_TAN]

dasalo:

SAHM_TAN:

[quote=\"puff\"]
The softness last till we finish the last bite so far it is the best raisin bread produce fr the z machine.

Thanks for sharing. Hmmmmm, for the next bread, I will re-start at the beep sound heehee

Yes, this is another way to get nice soft bread but not sure if it'll disturb the programme cycle in the long run. The softness can't last for vey long. In any case, max by 4th day, it turns moldy already.[/quote]Thanks for the comment.
Hmmm.....then maybe to protect the programme, I use the knead function first, then switch to the normal bread function when the knead function is completed. Will try for the next one.

I dare not keep homemade bread for too long too

[puff]

SAHM_TAN:

dasalo:

Yes, this is another way to get nice soft bread but not sure if it'll disturb the programme cycle in the long run. The softness can't last for vey long. In any case, max by 4th day, it turns moldy already.

Thanks for the comment.
Hmmm.....then maybe to protect the programme, I use the knead function first, then switch to the normal bread function when the knead function is completed. Will try for the next one.

I dare not keep homemade bread for too long too

Is there a knead only function for z machine?

[SAHM_TAN]

puff:

Is there a knead only function for z machine?

There's a cookie / pasta dough setting. It will knead the dough for 13mins, think the timing is about right for first knead, then switch over to my normal bread function option heehee

[puff]

SAHM_TAN:

puff:

Is there a knead only function for z machine?

There's a cookie / pasta dough setting. It will knead the dough for 13mins, think the timing is about right for first knead, then switch over to my normal bread function option heehee

Ok thanks will try that , then dun need to play with power switch button :evil:

[SAHM_TAN]

hmmmmm, seems the cookie/pasta dough function does not let the mix rest for 20mins.


So will try this, let the mix rest for 20mins in the machine before I press the cookie/pasta dough function

[Anna Ng]

SAHM_TAN:

Anna Ng,


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

yes, i stop the baking 5 mins earlier.

[honeybeel]

Wow, Anna, didnt know that u are so good in bread making.

I was looking around for bread maker review, happen to see your post. It looks really so yummy. I am going to get one. Only Malaysia can get this
machine?

[Anna Ng]

honeybeel:

Wow, Anna, didnt know that u are so good in bread making.

I was looking around for bread maker review, happen to see your post. It looks really so yummy. I am going to get one. Only Malaysia can get this
machine?

Honeybeel: \"long time no see\", our children are going to P3 next year, so fast. In fact i started to learn bread baking last month only, read a lots of recipe before staterd. If i am not wrong the machine is only sell in M'sia and not Singapore. Really worth to buy! can use the machine to knead the pizza dough also.

[dasalo]

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

Hi Anna, I usually use HK flour because it produces white and fine texture. What is your actual problem with it? Doesn't using all purpose flour gives your product dull colour?

All buns will stick to the paper a little somehow but difficult to remove? I think it could be due to the flour used. Does the skin of the bun feels chewy or rubbery?

If I'm not wrong, your mantou above has chewy surface and it's only soft when steam. Tell me your actual problem with HK flour, than will I be able to tell.