Club Breadmakers

[Figaro]

I usually make a small loaf of around 400-500g. We finish it within 2-3 days. It keeps well when stored in paper bag or wrapped in aluminium foil and kept in tupperware. On 2nd or 3rd day, can make into french toast too


I tried making pasta dough yesterday and was surprised how easy it was. Rolled out manually and cut into tagliatelle since I don't have a pasta roller. It was definitely much better than dried pasta and well worth the effort!

straffan23:

Btw, how many days can a loaf of homemade bread last?

[Seunggi]

Hi all!


I recently bought a breadmaker Kenwood BM250 and have been making bread using TZ recipes and it’s been fun. Whilst there are a lot of bread recipes which I wanna try using my BM, most of them are without TZ.

Does anyone know how to work out how much TZ to add to bread recipes?

I haven’t had much luck with the dough function so far. Most of the time the dough comes out sticky after 1:30 of kneading and proofing. I tried kneading it again after the dough cycle is done but it’s really sticky. I tried once and the bread was rather chewy after that.

Any guidance on adding TZ to bread recipes which doesn’t call for one is much appreciated!

[dasalo]

Seunggi:

Hi all!


I recently bought a breadmaker Kenwood BM250 and have been making bread using TZ recipes and it's been fun. Whilst there are a lot of bread recipes which I wanna try using my BM, most of them are without TZ.

Does anyone know how to work out how much TZ to add to bread recipes?

I haven't had much luck with the dough function so far. Most of the time the dough comes out sticky after 1:30 of kneading and proofing. I tried kneading it again after the dough cycle is done but it's really sticky. I tried once and the bread was rather chewy after that.

Any guidance on adding TZ to bread recipes which doesn't call for one is much appreciated!

Hi, Lee Seunggi fan?

Here's the recipe from Alex Goh posted by Anna.

Alex Goh's sweet bun recipe
烫出面包香（Alex Goh）

材料(ingredient)A : 高粉 (Bread flour) 100g，滚水 (Boiling water) 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）Mix and leave for 12hrs in refrigerator.

材料(ingredient)B : 高粉 (Bread flour) 300g, 面粉(plain flour)100g, 糖 (sugar) 80g, 盐(salt)6g, 奶粉 (milk powder) 20g, instant yeast 9g

材料 (ingredient)C : 冷水 (chilled water) 175g， 冷蛋(cold eggs) 60g

材料(ingredient)D : 牛油 (butter) 60g

做法(method)：

1）Mix A+B+C， add D till it becomes a smooth and elastic。
2）Prove 40 mins.
3）Divide，rounding，floor time 10mins，shape，prove for another 50mins or till it doubles its bulk，bake！

I usually use dough function for this and bake in the oven. Or you can put the shaped dough back into the breadpan to bake (Only if you have separate bake function).

[Seunggi]

dasalo:

Seunggi:

Hi all!


I recently bought a breadmaker Kenwood BM250 and have been making bread using TZ recipes and it's been fun. Whilst there are a lot of bread recipes which I wanna try using my BM, most of them are without TZ.

Does anyone know how to work out how much TZ to add to bread recipes?

I haven't had much luck with the dough function so far. Most of the time the dough comes out sticky after 1:30 of kneading and proofing. I tried kneading it again after the dough cycle is done but it's really sticky. I tried once and the bread was rather chewy after that.

Any guidance on adding TZ to bread recipes which doesn't call for one is much appreciated!

Hi, Lee Seunggi fan?

Here's the recipe from Alex Goh posted by Anna.

Alex Goh's sweet bun recipe
烫出面包香（Alex Goh）

材料(ingredient)A : 高粉 (Bread flour) 100g，滚水 (Boiling water) 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）Mix and leave for 12hrs in refrigerator.

材料(ingredient)B : 高粉 (Bread flour) 300g, 面粉(plain flour)100g, 糖 (sugar) 80g, 盐(salt)6g, 奶粉 (milk powder) 20g, instant yeast 9g

材料 (ingredient)C : 冷水 (chilled water) 175g， 冷蛋(cold eggs) 60g

材料(ingredient)D : 牛油 (butter) 60g

做法(method)：

1）Mix A+B+C， add D till it becomes a smooth and elastic。
2）Prove 40 mins.
3）Divide，rounding，floor time 10mins，shape，prove for another 50mins or till it doubles its bulk，bake！

I usually use dough function for this and bake in the oven. Or you can put the shaped dough back into the breadpan to bake (Only if you have separate bake function).

Thanks!! Yes I'm a LSG fan, haha. This recipe doesn't call for TZ?

[dasalo]

Seunggi:

Hi, Lee Seunggi fan?


Here's the recipe from Alex Goh posted by Anna.

Alex Goh's sweet bun recipe
烫出面包香（Alex Goh）

材料(ingredient)A : 高粉 (Bread flour) 100g，滚水 (Boiling water) 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）Mix and leave for 12hrs in refrigerator.

材料(ingredient)B : 高粉 (Bread flour) 300g, 面粉(plain flour)100g, 糖 (sugar) 80g, 盐(salt)6g, 奶粉 (milk powder) 20g, instant yeast 9g

材料 (ingredient)C : 冷水 (chilled water) 175g， 冷蛋(cold eggs) 60g

材料(ingredient)D : 牛油 (butter) 60g

做法(method)：

1）Mix A+B+C， add D till it becomes a smooth and elastic。
2）Prove 40 mins.
3）Divide，rounding，floor time 10mins，shape，prove for another 50mins or till it doubles its bulk，bake！

I usually use dough function for this and bake in the oven. Or you can put the shaped dough back into the breadpan to bake (Only if you have separate bake function).

Thanks!! Yes I'm a LSG fan, haha. This recipe doesn't call for TZ?

Ingredient A is the Tang Zhong dough. Instead of cooking, just use hot boiling water.

[sapphiree]

Anyone has baked baguette before?

[nemofc]

Hi Seunggi


How much is the kw 250?

Is is good?

[straffan23]

Hello to all the shifu in this forum... I just want to thank you all for the encouragement and support, and happy to report that I have not had any gardenia/bonjour/sunshine bread in my house for the past one month or so, since I inherited the Breadmaker from my friend. :rahrah:


So far, I have tried a few recipes, and would bake 2 to 3 times a week - but most of the time will just use the whitebread recipe, and add some healthy ingrediants like ground flaxseed, sunflower seed, cranberries, etc in it. I also replace the sugar with honey on most occassions. My little ones don't think very highly of my products (or produce!) , but my hubby and my maid loves it :rahrah:

[Flowermonaster]

straffan23:

Hello to all the shifu in this forum... I just want to thank you all for the encouragement and support, and happy to report that I have not had any gardenia/bonjour/sunshine bread in my house for the past one month or so, since I inherited the Breadmaker from my friend. :rahrah:


So far, I have tried a few recipes, and would bake 2 to 3 times a week - but most of the time will just use the whitebread recipe, and add some healthy ingrediants like ground flaxseed, sunflower seed, cranberries, etc in it. I also replace the sugar with honey on most occassions. My little ones don't think very highly of my products (or produce!) , but my hubby and my maid loves it :rahrah:

Well done straffan23! :rahrah:
I have not buy any buns from bakery since I started my bread making too. Making buns will definitely impress your little ones as you can have sweet buns with tuna fish or pork floss or ham & cheese(one of my DS's favorite). I also like to make hot dog buns & luncheon meat with mayo.
I am now trying to make Subway Hearty Italian loaf. Hope I am successful. :xedfingers:

[GLORYmum]

Hello all,

I tried with my zojishiro breadmaker by following faithfully the exact proportion of liquid and flour but the bread usually ends up quite dry. When i increased the liquid proportion, it became too soggy. any advice?