Club Breadmakers

[Happy Mama]

twinklejoy:

cut into tiny tiny pieces!

I will follow too..and my turn to bake cheese bread tonight. :xedfingers:
cheddar cheese this time? Good luck! :rahrah:
show pics when done yah!

Good luck to you twinklejoy! Waiting to see your pics

[Funz]

jtoh:

what's the water roux method?

I used 250ml water and 50g bread flour.
Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring constantly with a hand whisk to prevent burning. You will see lots of small bubbles forming on the top. Keep stirring and when the bubbles disappear, you will see streaks in the mixture for every stir you make with your whisk. Stop at this stage and you will have the 65°C TangZhong.

Pour the hot TangZhong into a bowl and cover it with a piece of glad wrap with the wrap touching the surface of the mixture. This is to prevent a film from forming on the TangZhong.

Leave the 65°C TangZhong to cool till room temperature before using it. Leftover TangZhong can be kept refrigerated and should be used within 3 days. All chilled TangZhong must return to room temperature before using. If your chilled TangZhong has turned greyish in colour, you should discard it.


Different types of breads call for different amounts of water roux. There are many water roux dough recipes available. Or you can experiment until you get the texture that you like. Well actually these days, just go phoon haut and get the bread improver. This is one of my experiments. The texture of the bread is more moist and you can see like fibrous strands in the bread when you break it apart, if you know what I mean. Sorry picture not that clear cos I was experimenting with my camera as well.

http://postimage.org/image/152kkl95w/

[twinklejoy]

Happy Mama:

Good luck to you twinklejoy! Waiting to see your pics

:thankyou: and sure sure, will post pics when done! :please:
what bread will you bake today/tomorrow?

[autumnbronze]

Adoi, I lost touch with this thread just by a day or two, so much to catch up ....:oops: :oops:



To all those baking cheese bread/bread .... all the best.


Funz, the bread looks absolutely :drool: :drool:

[twinklejoy]

Funz:

I used 250ml water and 50g bread flour.

Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring constantly with a hand whisk to prevent burning. You will see lots of small bubbles forming on the top. Keep stirring and when the bubbles disappear, you will see streaks in the mixture for every stir you make with your whisk. Stop at this stage and you will have the 65°C TangZhong.

Pour the hot TangZhong into a bowl and cover it with a piece of glad wrap with the wrap touching the surface of the mixture. This is to prevent a film from forming on the TangZhong.

Leave the 65°C TangZhong to cool till room temperature before using it. Leftover TangZhong can be kept refrigerated and should be used within 3 days. All chilled TangZhong must return to room temperature before using. If your chilled TangZhong has turned greyish in colour, you should discard it.


Different types of breads call for different amounts of water roux. There are many water roux dough recipes available. Or you can experiment until you get the texture that you like. Well actually these days, just go phoon haut and get the bread improver. This is one of my experiments. The texture of the bread is more moist and you can see like fibrous strands in the bread when you break it apart, if you know what I mean. Sorry picture not that clear cos I was experimenting with my camera as well.

http://postimage.org/image/152kkl95w/

:drool: :drool: :drool: really like this kind of bread! my favourite! :drool: :drool: :drool:

[b2b3m4]

twinklejoy:

wow! your sandwich loaf looked so yummy and nice!! :drool: :drool: :drool:
how to achieve the pattern on the breadtop? sliced using knife?

Yep, slash with a knife b4 the 2nd proofing. Meaning after shaping and putting into tin, i made a few slashes on top.

[twinklejoy]

b2b3m4:

twinklejoy:

wow! your sandwich loaf looked so yummy and nice!! :drool: :drool: :drool:
how to achieve the pattern on the breadtop? sliced using knife?

Yep, slash with a knife b4 the 2nd proofing. Meaning after shaping and putting into tin, i made a few slashes on top.

i see
Thanks for the enlightenment

[b2b3m4]

LKVM:

So the name of the brand is KitchenAid?

Yep, mine is the KitchenAid Artisan mixer.

[jtoh]

Funz:

I used 250ml water and 50g bread flour.

Mix flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring constantly with a hand whisk to prevent burning. You will see lots of small bubbles forming on the top. Keep stirring and when the bubbles disappear, you will see streaks in the mixture for every stir you make with your whisk. Stop at this stage and you will have the 65°C TangZhong.

Pour the hot TangZhong into a bowl and cover it with a piece of glad wrap with the wrap touching the surface of the mixture. This is to prevent a film from forming on the TangZhong.

Leave the 65°C TangZhong to cool till room temperature before using it. Leftover TangZhong can be kept refrigerated and should be used within 3 days. All chilled TangZhong must return to room temperature before using. If your chilled TangZhong has turned greyish in colour, you should discard it.


Different types of breads call for different amounts of water roux. There are many water roux dough recipes available. Or you can experiment until you get the texture that you like. Well actually these days, just go phoon haut and get the bread improver. This is one of my experiments. The texture of the bread is more moist and you can see like fibrous strands in the bread when you break it apart, if you know what I mean. Sorry picture not that clear cos I was experimenting with my camera as well.

http://postimage.org/image/152kkl95w/

Interesting. Thanks for sharing.

[b2b3m4]

Funz:

You guys are bad influence. Make me wanna go get a breadmaker now. So far I have been using manual power to make my breads and have kinda stopped for a while. Somehow the breads turn out a bit too yeasty for my liking.


Anyways, I use the water roux or Tang Zhong trick to get softer fluffier breads.

Been over a year since I last baked any bread.

Should I or shouldn't I.... yes, no, yes, no, useful, white elephant, ........

I find the tang zhong method too tedious. I'm going to try this recipe next.

http://schneiderchen.de/237Hokkaido-Milky-Loaf.html

I feel that if u are the baking type of person, u may want to invest in heavy duty mixer instead. Just as simple, only thing is u need to remove from bowl and transfer to tin or tray to bake.