thanks thanks thanks

dear Chiefkiasu:


My boy in P4 now ---- thanks for your advice. I may need to see his English teacher to find out some solution also — cheer !

Dear hquek and ChiefKiasu:

Really appreciated your advice. My DS only scored 24/40 for his CA1 paper 2… as we are non English speaking family, i am quite worry his marks will keep on dropping —
Do you think keep on doing those past year questions papers will help?

Hi! what can i do except sending him for tuition?

lyndon0908:

Anna Ng:

Anybody have child in P1E?

Hi Anna,

My DD is in 1E.
She's doing well, i think. Altho she always concerned of things she need to bring and forms/notebooks/etc that we need to sign.

Hi! I overlook your message till today. Glad to know that we have DD in P1E..

Anybody have child in P1E?

twins closet:

yup using Cosway breadmaker


so its:
1. function 8 (15 min)
2. function 7 (30 minutes)
3. proofing (40 min)
4. shaping
5. rest (15min)
6. 2nd proofing (40min)

did i get it correct?

Anna Ng:

Hi! Twin Closet: U r using Cosway breadmaker right? normally i am using function 8 (15 min) then follow by function 7 (kneading time is 30 minutes and 1 hr proofing). However, after 30 mins kneading (function 7), i will stop the power supply. Not necessary to follow the machine setting, i let the dough proof for 40 minutes, shaping & rest 15 minutes then 2nd proofing abt 40 minutes.

yes, i am using the above method.

Hi! Twin Closet: U r using Cosway breadmaker right? normally i am using function 8 (15 min) then follow by function 7 (kneading time is 30 minutes and 1 hr proofing). However, after 30 mins kneading (function 7), i will stop the power supply. Not necessary to follow the machine setting, i let the dough proof for 40 minutes, shaping & rest 15 minutes then 2nd proofing abt 40 minutes.

twins closet:

Anna, can translate to english.. sorry my chinese is BAD :salute:

Anna Ng:

Alex Goh's sweet bun recipe

烫出面包香（Alex Goh）

材料A : 高粉 100g，滚水 70g（搅拌成团，盖上，冷却放进冰箱冷藏最少12小时）

材料B : 高粉 300g面粉 100g糖 80g奶粉 6g盐 20ginstant yeast 9g 材料C : 冷水 175g， 冷蛋60g 材料D : 牛油 60g

做法： 1）B+C+A拌均，加入D拌成光滑有弹性。
2）发酵40分钟。
3）分割面团，揉圆，松弛10分钟，即可做造型，再发酵50分钟，即可烘烤！

Hi! let's me check my book, if i not wrong, there is English version.

hi! it is alright if dough not cover the hotdog so that ppl will know it is hotgog bun mah! u can check the previous 4-5 pages, i had posted the recipes there.