Club Breadmakers

[Anna Ng]

SAHM_TAN:

Anna Ng,


ohhh, so you mean to stop the baking 5 mins earlier?

yes, i stop the baking 5 mins earlier.

[honeybeel]

Wow, Anna, didnt know that u are so good in bread making.

I was looking around for bread maker review, happen to see your post. It looks really so yummy. I am going to get one. Only Malaysia can get this
machine?

[Anna Ng]

honeybeel:

Wow, Anna, didnt know that u are so good in bread making.

I was looking around for bread maker review, happen to see your post. It looks really so yummy. I am going to get one. Only Malaysia can get this
machine?

Honeybeel: \"long time no see\", our children are going to P3 next year, so fast. In fact i started to learn bread baking last month only, read a lots of recipe before staterd. If i am not wrong the machine is only sell in M'sia and not Singapore. Really worth to buy! can use the machine to knead the pizza dough also.

[dasalo]

Anna Ng:

HI!

What type of flour you are using for Chinese Bao or Mantou? My friends say the best is Hong Kong Flour, however i not so success by using HK flour and everytime the end result will go to the dustbin. I got no problem when using All the purpose flour, any idea?
And how come when i baked the bun, the bun will stick on the greasing paper and hard to remove, any solution?

Here is my black sesame mantou
http://i39.tinypic.com/15wzzth.jpg

Hi Anna, I usually use HK flour because it produces white and fine texture. What is your actual problem with it? Doesn't using all purpose flour gives your product dull colour?

All buns will stick to the paper a little somehow but difficult to remove? I think it could be due to the flour used. Does the skin of the bun feels chewy or rubbery?

If I'm not wrong, your mantou above has chewy surface and it's only soft when steam. Tell me your actual problem with HK flour, than will I be able to tell.

[chinghsi]

Hi, am new here.


Have recently bought a Zorijushi bread machine to bake organic breads for my little one. I know these questions might be a bit old, but the thread is simply too long, and I gave up after reading 10 pages... Sorry! Here is my question...

1) The manual for this machine requires me to use \"Active Dry Yeast\", but I have ignorantly been using \"Instant Yeast\" bought from the supermart. Seems like this has been affecting the consistency of the dough and the eventual result of the bread. Wonder where you guys get the \"Active Dry Yeast\" from?

2) Most of the recipes in the manual need me to use \"Bread Flour\", and I have been using organic unbleached flour, which is plain flour I think. Is this going to affect the eventual result too?

I find my bread not soft enough, and turns really tough the next day. Wonder if this is normal for home made breads.

Thank you lots!!

[dasalo]

chinghsi:

Hi, am new here.


Have recently bought a Zorijushi bread machine to bake organic breads for my little one. I know these questions might be a bit old, but the thread is simply too long, and I gave up after reading 10 pages... Sorry! Here is my question...

1) The manual for this machine requires me to use \"Active Dry Yeast\", but I have ignorantly been using \"Instant Yeast\" bought from the supermart. Seems like this has been affecting the consistency of the dough and the eventual result of the bread. Wonder where you guys get the \"Active Dry Yeast\" from?

Both can be used. Should not affect the rising properties.
2) Most of the recipes in the manual need me to use \"Bread Flour\", and I have been using organic unbleached flour, which is plain flour I think. Is this going to affect the eventual result too?

Yes, as long as not high gluten flour, the dough will be tough

I find my bread not soft enough, and turns really tough the next day. Wonder if this is normal for home made breads.

This is normal for bread machine bread. It turns slight tough the next day and unbleached normal/all purpose flour makes it even tougher. Read a few pages above to some tips on softer bread.


Thank you lots!!

[Trapwithin]

My dd and I have finally put my bread maker to work after buying it for coming to 2 months. We told each other that in this very very 1st attempt, if we succeed we succeed together and if we failed we failed together and learn from the mistake.


Here is the outcome

http://i40.tinypic.com/2pqp7y1.jpg\">

http://i41.tinypic.com/33wxuee.jpg\">

http://i44.tinypic.com/n3x8n.jpg\">

[Happy Mama]

Well done, Trapwithin! The bread looks good! :rahrah: :rahrah:

I'm sure you and your DD had great fun baking and bonding.

[pixiedust]

Trapwithin, lovely loaf of bread there and the colour looks perfectly golden !


chinghsi, my 2cents worth regarding not-soft-enough-very-hard-next-day bread : usually this is a sign that gluten development is not sufficient (not enough \"air\" in the bread) or under-baked/too much moisture so the moisture spread to the rest of the bread the next day. My 2cents suggestions are :

(1) Try the exact same cycle and recipe using hi-protein flour. My guess you are using the brand 'origins'. This brand also has a hi-protein flour at the bigger stores eg. Finess. Hi-protein flour is more equivalent to bread flour and should yield better rising hence softer bread.

(2) If you like the super-fluffy ala Japanese bread like, explore the water-roux method. You can add the cold dough into your bread machine on baking day. Do a goggle you will find plenty of information.

Have fun baking!

[Trapwithin]

Thanks WCW, Happy Mama and pixiedust.

Going to try the Honey Bread tonight. :xedfingers: