Club Breadmakers

[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.

[dasalo]

My Z machine finally calls it a day after 14 yrs. I am returning to my other B machine which is equally old, went around several household and finally came back to me. I am not liking it at all because it never produce the same kind of texture my ex Z machine did.


Saw a new model by Kenwood which costs almost $500 at Tangs. It has a sleek black glass top cover with touch panel. The sample loaf of chocolate bread that the promoter baked seems good, texture is fine and soft somewhat similar to the Z machine. Anyone owns it? Please share your experience.

[Brownbear]

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.[/quote]


After making the tangzhong, let it cool and kp it in fridge. So next day when I use my BM, i just add in the tangzhong with my normal bread ingredients and that's it???? Do I miss anything, any steps? Many thanks!

[Flowermonaster]

Brownbear:

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.

After making the tangzhong, let it cool and kp it in fridge. So next day when I use my BM, i just add in the tangzhong with my normal bread ingredients and that's it???? Do I miss anything, any steps? Many thanks! [/quote]
Technically yes you r right but before you add the tangzhong, you must know how much to add. First you must get a recipe for the tangzhong bread. I can't post the recipe here as it's not mine, but I can post the blog here I think.
Go to this blog happyhomebaking.blogspot.com/2012/02/blog-post.html for a tangzhong raisin loaf.
Hope you can make a nice, soft loaf with your bread machine. Do post & share with us ok? :love:

[Brownbear]

Flowermonaster:

Brownbear:

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.

After making the tangzhong, let it cool and kp it in fridge. So next day when I use my BM, i just add in the tangzhong with my normal bread ingredients and that's it???? Do I miss anything, any steps? Many thanks!

Technically yes you r right but before you add the tangzhong, you must know how much to add. First you must get a recipe for the tangzhong bread. I can't post the recipe here as it's not mine, but I can post the blog here I think.
Go to this blog happyhomebaking.blogspot.com/2012/02/blog-post.html for a tangzhong raisin loaf.
Hope you can make a nice, soft loaf with your bread machine. Do post & share with us ok? :love:[/quote]

Sure, many thanks! Hope to hv gd news soon!

[Anna Ng]

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All along i am using Tang Zhou / water roux but recently found this recipe and i can said this is one of the best sweet bun recipe i have. It is using direct method.



Pumpkin Bread
Bread Flour 250g
Brown Sugar 50g
Salt ½ tsp
Milk powder 1tbsp
... Yeast 1tsp
Egg 1
Milk 20g
Whipping cream 50g (I used milk)
Pumpkin purees 60g (I used 70g)
Butter 30g

Recipe by Ms Elly Pu

o 做法： 全部材料搓好后待发酵45-60分钟直双倍大，取出分割成你要的等份，滚圆休面团10分钟。
取出做出造型或包入馅料。由于面包体还会再发大，所以面包和面包之间要有距离。
最后发酵45-60分钟，预热烤箱，进烤箱前扫上蛋液，180度烤18-20分钟即可

[Flowermonaster]

Anna, how long can you keep the bread & it’s still remain soft?

How to make pumpkin purees? Just Steam the pumpkin to make into purees? Need to add anything? TIA.