Club Breadmakers

[L-earner]

Happy Mama:

Your loaf of bread looks lovely! May I know what brand of breadmaker are you using? It's a horizontal pan? Is it a Kenwood?

Happy mama,

no breadmaker ... hand knead and bake in counter oven (tefal, small one). tks for the compliment ....

[L-earner]

ksi:

This one looks like from the traditional bread shop that we used to buy bread from when I was young, not so home-made like as the pan is quite different n the crust as well, Well done!! Cannot be L-learner anymore....

tks Ksi,
still Learner! need to practise more and improve ... made a mess in the kitchen though ... hehe... :evil:

[Happy Mama]

L-earner:

Happy mama,

no breadmaker ... hand knead and bake in counter oven (tefal, small one). tks for the compliment ....

Wow, no breadmaker and yet you can make sure a beautiful loaf. :salute: :celebrate:

[L-earner]

Happy Mama:

Wow, no breadmaker and yet you can make sure a beautiful loaf. :salute: :celebrate:

hehe...tks!!!

[L-earner]

jessicawongcs:

wow :shock: hand knead and this result... very good lei :celebrate:

Tks Jessica!

But very tedious to hand knead, v messy too...

[L-earner]

LKVM:

Very very well made.. and top of that you said hand knead... excellent.. btw can you share your recipe and the process :please:

Of course 前辈, here the recipe (I made some changes though...) :

Milk bread (adapted fm happy home baking blogspot)

143g fresh milk (I use pura full cream)
35g egg (I use 1 small egg, bec don't hv digital scale, can only measure in 10g)
25g sugar (I use organic sugar, that' why my bread is not v white)
5g salt ( I use less than 1 tsp)
250g bread flour (bec of the slight increase in my inaccurate qty of liquid ingredients, I add a little more when I was kneading the dough, mayb in all I use 275g +/-)
4g yeast (abt 1 tsp)
38g butter (I use unsalted, 40g)

Method:
1. Proof yeast (with warm milk+sugar)
2. Add egg,salt n flour. Knead (5 min).
3. add butter, continue knead 25 min.
4. Add a little flour if sticky, but not too much!!!
5. Proof 1 hr ( longer if needed, must double in size)
6. Punch down, divide 3 parts, roll n shape into balls, rest 15 min.
7. Lightly flour surface, flatten balls, roll longish, like Swiss rolls.
8. Flatten rolls again n roll again Swiss roll style, only tighter this time.
9. Put in greased pan (I use Pullman tin).
10. Proof 2nd time for 1 hr or till 80% to the rim of pan.
11. Cover lid, bake @ 180degC for 35 min.
12. Unmold immediately, let cool n slice.

Let me know if u need any clarification.

[corneyAmber]

Thanks to jessicawongcs for the Egg Twist recipe. The buns are really soft and nice. :celebrate: Can be eaten on its own, or as butter rolls, or even shaped into buns with assorted filling inside. :idea: I did half the recipe and omitted the bread improver. Just nice for tea-break.


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[corneyAmber]

jessicawongcs:

u r welcome all thanks to my lao shi's receipt

wow :shock: looks so nice :drool:
u hand knead it? yes, it is really v soft even till next day

No, I am one lazy baker! :oops: Bread machine did the kneading and proofing! :oops:

[corneyAmber]

jessicawongcs:

oh, i dnt have bread machine, so u mean after kneading and proofing by the bread machine, u take out and shape it and then u put in your oven to bake?

Bingo!

[corneyAmber]

LKVM, just a suggestion. You can use jessicawongcs's egg twist recipe for the sugar coated buns that your sons have been craving for. :idea: Use mayo as the 'glue'. Trust me, you won't be able to tell that mayo was used.