Club Breadmakers

[twins closet]

Anna, can translate to english.. sorry my chinese is BAD :salute:

Anna Ng:

Alex Goh's sweet bun recipe

烫出面包香（Alex Goh）

材料A : 高粉 100g，滚水 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）

材料B : 高粉 300g面粉 100g糖 80g奶粉 6g盐 20ginstant yeast 9g 材料C : 冷水 175g， 冷蛋60g 材料D : 牛油 60g

做法： 1）B+C+A拌均，加入D拌成光滑有弹性。
2）发酵40分钟。
3）分割面团，揉圆，松弛10分钟，即可做造型，再发酵50分钟，即可烘烤！

[twins closet]

Haha.. thanks. My first attempt. Still learning. Still looking for more great recipes from mummies here.

Flowermonaster:

Twin closet, your buns look really nice! You sure got talent in bread making.

[twins closet]

Thanks brown bear.. more to learn.

Brownbear:

Flowermonaster:

Twin closet, your buns look really nice! You sure got talent in bread making.

Twin closet, the buns look really nice!

Flowermonaster, thanks for teaching me the method of tang zhong. My bread is softer and rise higher than other methods.

[Anna Ng]

twins closet:

Anna, can translate to english.. sorry my chinese is BAD :salute:

Anna Ng:

Alex Goh's sweet bun recipe

烫出面包香（Alex Goh）

材料A : 高粉 100g，滚水 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）

材料B : 高粉 300g面粉 100g糖 80g奶粉 6g盐 20ginstant yeast 9g 材料C : 冷水 175g， 冷蛋60g 材料D : 牛油 60g

做法： 1）B+C+A拌均，加入D拌成光滑有弹性。
2）发酵40分钟。
3）分割面团，揉圆，松弛10分钟，即可做造型，再发酵50分钟，即可烘烤！

Hi! let's me check my book, if i not wrong, there is English version.

[twins closet]

thanks anna.


i got another question. Recipe says
Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including proofing.

Usually dough function is abt 15-20 mins, so i leave the dough in the machine for another 1 hr for 1st proofing?

And how do i know when the dough is ready for shaping, coz its still sticky.

Anna Ng:

twins closet:

Anna, can translate to english.. sorry my chinese is BAD :salute: [quote=\"Anna Ng\"]Alex Goh's sweet bun recipe
烫出面包香（Alex Goh）

材料A : 高粉 100g，滚水 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）

材料B : 高粉 300g面粉 100g糖 80g奶粉 6g盐 20ginstant yeast 9g 材料C : 冷水 175g， 冷蛋60g 材料D : 牛油 60g

做法： 1）B+C+A拌均，加入D拌成光滑有弹性。
2）发酵40分钟。
3）分割面团，揉圆，松弛10分钟，即可做造型，再发酵50分钟，即可烘烤！

Hi! let's me check my book, if i not wrong, there is English version.[/quote]

[Anna Ng]

Hi! Twin Closet: U r using Cosway breadmaker right? normally i am using function 8 (15 min) then follow by function 7 (kneading time is 30 minutes and 1 hr proofing). However, after 30 mins kneading (function 7), i will stop the power supply. Not necessary to follow the machine setting, i let the dough proof for 40 minutes, shaping & rest 15 minutes then 2nd proofing abt 40 minutes.

[twins closet]

yup using Cosway breadmaker


so its:
1. function 8 (15 min)
2. function 7 (30 minutes)
3. proofing (40 min)
4. shaping
5. rest (15min)
6. 2nd proofing (40min)

did i get it correct?

Anna Ng:

Hi! Twin Closet: U r using Cosway breadmaker right? normally i am using function 8 (15 min) then follow by function 7 (kneading time is 30 minutes and 1 hr proofing). However, after 30 mins kneading (function 7), i will stop the power supply. Not necessary to follow the machine setting, i let the dough proof for 40 minutes, shaping & rest 15 minutes then 2nd proofing abt 40 minutes.

[Anna Ng]

twins closet:

yup using Cosway breadmaker


so its:
1. function 8 (15 min)
2. function 7 (30 minutes)
3. proofing (40 min)
4. shaping
5. rest (15min)
6. 2nd proofing (40min)

did i get it correct?

Anna Ng:

Hi! Twin Closet: U r using Cosway breadmaker right? normally i am using function 8 (15 min) then follow by function 7 (kneading time is 30 minutes and 1 hr proofing). However, after 30 mins kneading (function 7), i will stop the power supply. Not necessary to follow the machine setting, i let the dough proof for 40 minutes, shaping & rest 15 minutes then 2nd proofing abt 40 minutes.

yes, i am using the above method.

[Brownbear]

Flowermonaster:

Brownbear:

[quote=\"Flowermonaster\"]Twin closet, your buns look really nice! You sure got talent in bread making.

Twin closet, the buns look really nice!

Flowermonaster, thanks for teaching me the method of tang zhong. My bread is softer and rise higher than other methods.

Hi Brownbear, so glad your bread is softer now. You got take photos to show us?[/quote]Haha....tastes better doesn't mean they are presentable in appearance....Will show you one day, I promise! :xedfingers:

[twins closet]

thanks a Zillion for the advise :thankyou:

Anna Ng:

yes, i am using the above method.