Club Breadmakers
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Augmum:
Are we betraying our age?
ya, the bread from the old yaohan supermart.jtoh:
The an pan bread right? yum!
Where was Yaohan previously? In Plaza Singapura, Thomson Plaza? -
Augmum:
Thanks. I read it later too.
i read juz now that she is taking her lessons at pasir ris cc.jtoh:
Where are you taking lessons? Must tell us after the class how good it is. -
jtoh:
Are we betraying our age?
ya, the bread from the old yaohan supermart.Augmum:
[quote=\"jtoh\"]
The an pan bread right? yum!
Where was Yaohan previously? In Plaza Singapura, Thomson Plaza?[/quote]Wuhahahahaha ..... both
:lol:
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jtoh:
The an pan bread right? yum![/quote]Oh yes yes yes!!! They call it the an pan bread!! :drool:
The red bean, is it those that you can still see the whole beans right? I cannot quite remember the red bean bread...Happy Mama:
[quote=\"Augmum\"]
:hi5: seems like we really have similar taste buds.
the yaohan bread was so..so delicious, and the red bean paste...yummy -
jtoh:
Are we betraying our age?
ya, the bread from the old yaohan supermart.Augmum:
[quote=\"jtoh\"]
The an pan bread right? yum!
Where was Yaohan previously? In Plaza Singapura, Thomson Plaza?[/quote]
I think there was one in Jurong too. -
Augmum:
ok, i had read and also replied one of yr Q there abt the cookie deco class.[/quote]Yes I saw and replied.
Yes I replied.Happy Mama:
[quote=\"Augmum\"]
i think it was a mixture, right ?? i also couldn't remember the details.
only remember that the bread was so fresh with nice freshly baked aroma.
btw, i had posted a Q under Baking course thread, did u see it ?
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Happy Mama:
I remember the aroma.
The an pan bread right? yum!jtoh:
[quote=\"Happy Mama\"]
The red bean, is it those that you can still see the whole beans right? I cannot quite remember the red bean bread...
Oh yes yes yes!!! They call it the an pan bread!! :drool:[/quote] -
reirei:
Wow, I will try this recipe.. Thanks for sharing..Hi, I do have a basic sweet bread recipe which I use often before I started making sourdough bread. This is a straight dough method which is easier if you re using a bread making machine. At the moment, I am using arm power + my not-so-powerful mixer.
Ingredients A
200g bread flour
100g plain flour
40g brown sugar
½ sachet instant yeast (1 sachet 11g)
1 tsp bread improver
1 tbsp milk powder
1 tbsp soy flour (can be replaced by milk powder)
4 tbsp wholemeal flour
Ingredients B
180ml chilled water
1 egg (lightly beaten add into water)
Ingredients C
50ml corn oil
1 pinch salt
Some butter to grease the pan
Some flour to dust
Method (Based on using Philip Cucina Mixer)
1) Mix (A) with spatula in the mixing bowl. Use dough hook for mixer. Turn on mixer (speed 1) and add in (B) gradually. Beat for about 5 mins at speed 3.
2) Rest the machine for 5 mins. Meantime, knead the dough in the bowl (wear plastic gloves). Turn the machine (speed 3) on for about 3 minutes.
3) Rest machine again while you add corn oil. Use the spatula to incorporate most of the oil into the dough (or else the oil will splatter when you turn on the mixer). Turn on the mixer (speed 3) and add salt. Beat for another 5 minutes.
4) Do stretch test by pinching the dough. It should be able to form a thin membrane before breaking.
5) Cover the bowl with cling wrap and leave in a warm place for first proving for about an hour. Meantime, grease the pan. To check if first proving is complete, put some flour on your finger and press into the dough. The hole should hold its shape.
6) Take out the dough and transfer to a slightly floured surface. The dough should weight about 650g. Divide into 12 portions, each estimated about 54~55g, shape into a ball, add fillings like red bean paste, meat floss. Place onto the greased pan.
7) Let it rise for another hour. Apply egg wash or milk. Bake them at 170 degrees C for 15 minutes.
*Note : I am using a convection oven. For conventional oven, bake at 180 degrees C for 12 to 15 minutes. When you tap the bottom of the bread, it should sound hollow.
**You can add dried fruits, nuts, oats, etc. to the recipe. Or bake in a loaf tin if you do not want to shape them into individual servings. -
jessicawongcs:
I asked the question and the lao-shi said the bread must be consume within 2 days and should not be kept so long and soft bread is not healthy so it's best down make soft bread
Thanks jess for asking the questions.
Consume the bread within 2 days, well no probs.
Hmmm... soft bread not healthy?
But why? Because we end up eating more?
Umm not asking you to go ask the shifu why hor.
Oh well, back to experimenting which can be fun. -
jessicawongcs:
Good to know my conjecture is right.
the answer is yes. adding more butter will make the bread dense and might not taste as good and is unhealthyFunz:
I am just speculating that that could be the case. Ya know, chiffon and sponge cakes are light and fluffy cos very little oil or butter in them, butter cakes are more heavy and dense cos more butter in them mah. So I put one and one together and thus the conclusion.
:idea: Another question for jessicawongcs to ask her shi-fu.
Haha. before long the shi-fu will be asking me to pay fees and join her class. So many questions. Saebuk only this fella. :oops:
And yes unhealthy.
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