Club Breadmakers

[Happy Mama]

jessicawongcs:

i even kana \"scold\" by her said why we young ppl like to eat so unhealthy food and anyhow invent our ingredient contents :? think she really dont like me :rotflmao:

:? I think your teacher is :siao:
:rotflmao:

[Happy Mama]

autumnbronze:

Hello :imanisland:


Can I check with fellow bread kakis if I were to use soft bread function and use 1 tbsp of butter as opposed to the 1 and a half as stipulated, would it affect the end result of the bread???

Just trying to cook healthy, thats all.

Sorry, autumnbronze, I haven't tried the soft function, so not able to advise you.. but you can try it out. I'm sure the half tbsp of butter won't affect the texture much. :scratchhead:

[jtoh]

jessicawongcs:

http://postimage.org/image/143hiqdz8/


donuts made yday...

btw, my frd and i dont really like the lao-shi, very unwilling to answer my questions, still give me black face... guess cheapo class gives u cheapo teacher...

but at least we had fun :politebleah:
after finish from here we will go to something more prof :boogie:

looks good!

[micollh]

what brand of bread flour and wheat flour u all use? i usually use bake king. any other brand that produce better bread? thanks.

[peterch]

I use Prima Flour :lol:

[Funz]

jessicawongcs:

hehehe... i asked her why too and she gave me a look as if i doubt what she said, then unwillingly said that u see eurpoean countries bread are hard that's why they are healthy whereas asian bread are soft so they are not healthy as no ingredients inside all air...
then i :? with what she's trying to say :rotflmao:

:rotflmao:

Aiyoh this laoshi expect a class of docile lambs, come in demo and go home. Never expected any questions. She old school.

Europeans healthier? You kidding me right, she obviously doesn't read the news. They along with US have the highest rates of obesity. Japan has the lowest rate of obesity and look at how fluffy and soft and airy all their breads are.

As for her other comment about inventing our own recipe, that is how all the new flavours came about, else we will still be stuck with plain ole plain bread or for that matter the europeans will still be eating only potatoes and asians only rice. No such thing as bread.

Arrrggghh, hate this kind of teachers!!! They kill the joy of learning. :x

OK I :offtopic:. Sorry, unresolved growing up angst. :oops:

[Augmum]

jessicawongcs:

http://postimage.org/image/143hiqdz8/


donuts made yday...

jessica, Yummy doughnuts. :love:
looks so soft,esp thee one on the extreme right.

[autumnbronze]

Happy Mama:

autumnbronze:

Hello :imanisland:


Can I check with fellow bread kakis if I were to use soft bread function and use 1 tbsp of butter as opposed to the 1 and a half as stipulated, would it affect the end result of the bread???

Just trying to cook healthy, thats all.

Sorry, autumnbronze, I haven't tried the soft function, so not able to advise you.. but you can try it out. I'm sure the half tbsp of butter won't affect the texture much. :scratchhead:

Okie Happy Mama, noted.


Thanks much :celebrate:

[autumnbronze]

LKVM:

micollh:

what brand of bread flour and wheat flour u all use? i usually use bake king. any other brand that produce better bread? thanks.

I use Prima

So do I :hi5:

[Happy Mama]

I use Prima and Phoon Huat flour, depending on where and when I replenish my stock.


By the way, it seems like most people use Prima flour. Is there any particular reason? Does it make our bread fluffier? Thanks.