Club Breadmakers

[superduperks]

Which brand you will think is best and why?

[superduperks]

Like to seek some recommendations… plz help…

[dasalo]

fluffyboy:

Hey, wanna check with those of you who owns a Z-machine and bakes regularly like at least 2-3 times per week...does your electric consumption increase significantly? My fren says hers increase by about $50 per mth

Can't be. Does your fren knows that there has been an increase in the electricity tariffs to 28.78 cents per kWh recently?

Correct me if I'm wrong.
eg. 800watts = 0.8kwh x no of hrs x price of electricity = costs

Do your own calculations here: For reference only
https://services.spservices.sg/elect_audit_frameset.asp

[twinklejoy]

LKVM:

twinklejoy:

hello! :rahrah: everyone(especially to autumnbronze, LKVM,maid,peter,happymama, etc..)

I bought the severin bread machine :please: a year ago(think am the only 1 who bought S bread machine )..and am still baking yummy bread almost every weekends. have tried pumpkin bread, KouQiZi bread(wolfberries), sweet potatoes bread, BakHu with hazel nut bread :scared:, pitachio nuts with seaweed :siao: etc...so far so good, no complaint from family and friends yet :roll:
I find it quite yummy when nuts are added. my DS is more then happy to use his toy hammer to crash the pack of nuts for me

Don't hesitate, go and buy the lovely cute z machine!
Welcome to the breadmaking club! :rahrah: :rahrah: :boogie:

Hello twinklejoy :rahrah: :rahrah:

So nice to see your post!! good that you finally bought the machine ahaha... :boogie:

My machine got some problem and cannot make the bread.. so I have shifted my interest to cakes and cookies hahahaha.....

But I occasionaly make some bread which I can knead with hand and do it in the oven :dancing:

Hope to see you ard more

hello LKVM :snuggles:

[sweetpea44]

I've bought the Zijorushi mini breadmaker last week and baked my first loaf of bread and it was a milk bread. I found it too \"milky\" to my liking but my sister said it's very nice. The shape of the loaf of bread looks ok and texture was soft.


I baked my 2nd loaf today and it was the basic french bread. However, the shape of the loaf of bread was a bit off, it looked like a big piece of brown rock and when I sliced it, I realized the middle part of the loaf of bread was quite soggy, as if uncooked. I wonder what have gone wrong. I've followed the quantity of the ingredients as per the recipe book carefully.

Any advice for me, a novice breadmaker? :slapshead:

[tigermum]

Hi,


I want to buy a breadmaker, any recommended brand and what is the price like? Tired to eat those bread that doesn't get mould easily, imagine the preservatives! :yikes: Ever heard one boss of a bakery said to make bread/kueh/cake soft, just put a so-call 'cake softener' thingy!!!

Thanks in advance.

[Brownbear]

Hi, I am new in this thread.


I just bought the Severin BM and I am happy with it. Just wonder what are the secrets to make the bread softer but not to add any bread softener?

Friends told me add cream cheese, more butter, plain yoghurt and knead 2x. But at the end of the day, my bread is still turning tougher.

Any tips? TIA.

[Flowermonaster]

Brownbear:

Hi, I am new in this thread.


I just bought the Severin BM and I am happy with it. Just wonder what are the secrets to make the bread softer but not to add any bread softener?

Friends told me add cream cheese, more butter, plain yoghurt and knead 2x. But at the end of the day, my bread is still turning tougher.

Any tips? TIA.

Hi brownbear, I recommend tangzhong or water-roux method. :love:

[Brownbear]

Hi brownbear, I recommend tangzhong method. :love:[/quote]



Hi Flowermonaster, I have heard of the tangzhong method but too lazy :oops: to find out how to do it. Must try one day, thanks!!! :xedfingers:

[Flowermonaster]

Brownbear:

Hi brownbear, I recommend tangzhong method. :love:

Hi Flowermonaster, I have heard of the tangzhong method but too lazy :oops: to find out the how to do it. Must try one day, thanks!!! :xedfingers:[/quote]
To make the tangzhong is very easy. You can use 100ml of water pour into a pan, add 20gm of bread flour & make sure flour mix well into water. Put pan over low heat, stir continuously until you can see traces on the tangzhong made by the utensil you use(I use spoon to stir), it's ready. Remove the tangzhong from the pan into a bowl & cover the surface with clinging film (make sure the film touches the tangzhong surface) to prevent a layer forming on the tangzhong. Leave it to cool before use. I normally make it at night, cool & keep in fridge for use the next day.