Club Breadmakers

[corneyAmber]

LKVM:

schweppes:

Thanks Happy Mama for the reminder. Have to go get all purpose flour. actually I have plain flour but not sure if it's the same thing. :? I/m so blur when it comes to all these bake stuff :oops:

Yes I too wanna know I have plain flour at home is it the same all purpose flour :?

Yes I use them interchangeably in my baking because gut tells me that they are the same but here's a formal answer from WikiAnswer which makes me smile....never knew this before too

yes. They are the same thing. Plain flour is an Australian term where all-purpose is the American.

[tisha]

autumnbronze:

autumnbronze:

Okie, I am trying corn bread again, this time following Happy Mama's advice and increased creamed corn to teeny weeny bit more than 1/2 cup. And I added 1 cup wholemeal flour to 1 and 1/4 cups bread flour.


Lets see how it goes

Okie done.

This is the best I can do to substitute wholemeal for bread flour (I mean the proportions). Any more of the former, may not rise so much and turn out so nice. DH not around so cannot get an unbiased opinion. As for me, I like it

Wow! The bread is well risen and the texture looks good too. :celebrate:
So did you add any Vit C or did the proportion of the wholemeal/bread flour work for you.

[twinklejoy]

ksi:

LKVM:

[quote=\"schweppes\"]Thanks Happy Mama for the reminder. Have to go get all purpose flour. actually I have plain flour but not sure if it's the same thing. :? I/m so blur when it comes to all these bake stuff :oops:

Yes I too wanna know I have plain flour at home is it the same all purpose flour :?

Yes I use them interchangeably in my baking because gut tells me that they are the same but here's a formal answer from WikiAnswer which makes me smile....never knew this before too

yes. They are the same thing. Plain flour is an Australian term where all-purpose is the American.[/quote] :thankyou: ksi!
newbies like me will otherwise buy a pkt of PLAIN and ALL-PURPOSE flour obediently

[twinklejoy]

peterch - wow! your choco bread looks yum yum yummy wor! :drool:


autumnbronze - wholemeal corn bread..very healthy and looks great! can see the corn ley! :celebrate:
will want to try it!

jtoh - I was telling dh that I may want to cut small pics of bak kwa and try to bake a bak kaw bread..he said...GOOD IDEA but don't you think it's abit ..
so now, at least I know you too, have the same thought as me! :hi5:

schweppes - I like citric flavour cake..how much lemon juice for the cake? the pulps and skin too?

btw, can any experts/shi fu advise what liquid to subsitude milk other then water? I realised that I'm still allergy to M fresh milk wor..
(thought a little bit of M fresh milk in bread won't have any reaction..but it did.. :stupid: )

[BigDevil]

autumnbronze:

:imanisland: BigD,


You have PM

Replied!

[BigDevil]

ksi:

Thanks Big D.....I have been missing alot lately...can never catch with these bread buddies....they don't walk....they speed!!!

Don't I know it....I still haven't read Pg 146 - 179!! :faint:

[Twins]

autumnbronze:

LKVM:

[quote=\"Twins\"]Ok, so here's the output of my slightly dramatic attempt last night!!



http://postimage.org/image/1bk37xz0k/
http://postimage.org/image/1bkn2e4xw/

Looks so nice how did you manage to cut so thinly? :?

Twins,

Your bread looks good despite the initial mishap :celebrate: :celebrate:[/quote]Thanks AutumnBronze!! You're sweet!! :love:

It's amazing what a forum can do for motivation!!
:celebrate:

Today I will bring my S machine to the repair centre. They suspect that since it's been kept in the cupboard untouched for a year, perhaps humidity has collected in the power plug, and caused the trip in the circuit breaker. Hopefully, that's the cause of it and not the baking element...

[peterch]

twinklejoy:

peterch - wow! your choco bread looks yum yum yummy wor! :drool:


btw, can any experts/shi fu advise what liquid to subsitude milk other then water? I realised that I'm still allergy to M fresh milk wor..
(thought a little bit of M fresh milk in bread won't have any reaction..but it did.. :stupid: )

Thank you twinklejoy....

Me, not expert, try to give you other substitute. Take out the milk and put more butter. Let say 1 tbs to 1 1/2 tbs

[Happy Mama]

LKVM:

peterch:

[quote=\"LKVM\"]I didnt keep them in fridge but yes they were quite big... so must make them smaller huh...

Hi, I missed so much pages and have to go thru from back to front and to back again :?

LKVM, you are not using chocolate chip. The one that you use (big and flat like big buttons) is couverture chocolate. I meant to be melt and usually it has high melting point (easily melt) and it melt during rising time dan mixed with the dough during the following kneading process. Baking choc chips also have 2 type, baking stable which is not change shape during baking stage and normal one which melt during baking stage (not raising and mixing process). Try to change with these chips and I think your bread should be allright

By the way, I was actually thinking of making your black and white bread. Your 'bad' experience give me an idea. :idea:

Is it but I used this one and it clearly stated that its choco chips hor,... must go and sue them then

http://postimage.org/image/2z2qm03vo/[/quote] :rotflmao:

[peterch]

LKVM:

Is it but I used this one and it clearly stated that its choco chips hor,... must go and sue them then

http://postimage.org/image/2z2qm03vo/

Then you are using the same one. Going to sue over the choc chip ? :lol: