Club Breadmakers

[corneyAmber]

autumnbronze:

Hello kakis,


Anyone knows where I can purchase wholemeal hamburger buns??

MTIA

Make your own? :idea:

Found this on the internet, not sure if it is useful or not.

http://fcngoleong.blogspot.com/2009/06/wholemeal-buns.html

Note : I have never tried any recipe from this blog, so cannot vouch for quality of recipe or if the recipes work, just did a search and this blog came up.

[autumnbronze]

25hourmaid:

Make your own? :idea:


Found this on the internet, not sure if it is useful or not.

http://fcngoleong.blogspot.com/2009/06/wholemeal-buns.html

Note : I have never tried any recipe from this blog, so cannot vouch for quality of recipe or if the recipes work, just did a search and this blog came up.

Thanks 25hourmaid :love:

I checked out the link and saved it to favourites. Looks very very good. Will try out but much much later lah ...

Now got alot of other things on my mind ....

[autumnbronze]

LKVM:

Autumn havent seen them around... :? maid's idea is good to do yourself

Thanks LKVM, will do so when I can :celebrate:

[corneyAmber]

autumnbronze:

Thanks 25hourmaid :love:


I checked out the link and saved it to favourites. Looks very very good. Will try out but much much later lah ...

Now got alot of other things on my mind ....

No worries, I know there are other concerns at the moment!

[Funz]

I am actually not too satisfied with the textures for the breads that I have been baking. I’ve been following the recipes from the Z machine. I have also tried different brands of breadflour and the outcome is similar.


It is wonderful when fresh out of the breadmaker but it does not keep well. Just overnight and I find that it is no longer as soft and fluffy. And it tends to kinda stick to your teeth. And I have yet to solve the thick crust problem. Have tried stopping the baking 10mins before completion, the crust is a bit better but still a bit dry. Think will try baking it in my oven next.

Tried the TangZhong method using the Z machine last night. And the bread was fluffier and this morning it was softer then when I just followed the Z’s recipe but can be improved.

Any suggestions or ideas from the experts here?

Mahfan hor me.

[Happy Mama]

jessicawongcs:

not mafan we learn from each other mah


:idea: let me ask my Shi-fu this sunday class see what she recom ya

Wow! :!: got shifu somemore. Hehehe! :celebrate:

[Happy Mama]

LKVM, I also add more butter. My loaves have always been soft and fluffy, and the softness can last for 2-3 days, except my mango bread. Mango bread is soft on the day I bake but will turn harder the next day.

[Funz]

jessicawongcs:

not mafan we learn from each other mah


:idea: let me ask my Shi-fu this sunday class see what she recom ya

Wah got shi-fu. Ok, ok, thanks in advance.

[Funz]

LKVM:

Happy Mama:

LKVM, I also add more butter. My loaves have always been soft and fluffy, and the softness can last for 2-3 days, except my mango bread. Mango bread is soft on the day I bake but will turn harder the next day.

Yes I can eat my bread for 3-4 days without any problem... havent yet tried the mango one so dunno but the raisin ones and those simpler ones are soft by adding more butter... i tried with olive oil didnt work as good as the butter one.. so no choice

Hahaha. Mine usually finished by 2nd day, no chance to keep beyond 2nd day and I am already complaining.

Think I quite particular. Do you keep the bread in the fridge if you keep beyond 2 days?

By the way, I have been using slightly more butter then called for in most of the bread recipes. Was actually wondering if that is the cause of the bread sticking to our teeth when we chew cos the butter may have made the bread more dense.

[Happy Mama]

LKVM:

Happy Mama:

LKVM, I also add more butter. My loaves have always been soft and fluffy, and the softness can last for 2-3 days, except my mango bread. Mango bread is soft on the day I bake but will turn harder the next day.

Yes I can eat my bread for 3-4 days without any problem... havent yet tried the mango one so dunno but the raisin ones and those simpler ones are soft by adding more butter... i tried with olive oil didnt work as good as the butter one.. so no choice

I only cook with olive oil but have never tried it for bread coz I prefer the buttery taste. Yummy! :drool: :drool: