tag:blogger.com,1999:blog-3399340400695867926.post6987514479220501407..comments2023-10-11T23:48:23.168+08:00Comments on Happy Cup: Science of Bread BakingCookiehttp://www.blogger.com/profile/02655198695334749873noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3399340400695867926.post-52293023670974666722009-07-16T04:25:40.130+08:002009-07-16T04:25:40.130+08:00hi Happy Cup, Thank you so much for given me such ...hi Happy Cup, Thank you so much for given me such a great insight to the science of making bread. I have yet to try using the mixture of bread and plain flour. I try on that and let you see my work. :) probably this weekend. Once again, thanks so much. :)monsterbabynoreply@blogger.comtag:blogger.com,1999:blog-3399340400695867926.post-55177253261435756102009-07-15T01:37:51.211+08:002009-07-15T01:37:51.211+08:00Hi,
Bread making is a simple yet complex process....Hi,<br /><br />Bread making is a simple yet complex process. There are many factor to contribute to a soft bread. Having different types of flour is but just 1 small factor. It is also affected by the <b>proofing time, ambient, liquid content, kneading time </b>etc. For an example, <b>using milk instead of water can made the bread softer </b>. <br /><br />Some recipe that I use will turn hard once it was cold, I mean the same day (like http://happycup.blogspot.com/2009/03/bread-which-i-cant-brag-about.html). Haha, talk about next day! In those cases, I just blame the recipe =p<br /><br />Those bread from the shop contains bread improver, emulsifier and stabilization to achieve the texture. <br /><br />If you like soft bread, try to refer to asian recipe books. Generally, the european prefers chewy bread, so the books are tailored to suit them eating habits. It is also difficult to customise their recipe to suit us. <br /><br />To make life easier, start with the asian books. Chef Alex Goh is good. Look out for those recipe which uses <b>sponge and dough method</b> (try http://happycup.blogspot.com/2008/10/sweet-sandwich-bread-s-method.html). If you have a stand mixer and dun mind the extra steps, use the recipe here: http://jodelibakery.netfirms.com/bread/twisted%20sausage%20buns/twisted_sausage_buns.htm<br />- it uses porridge method which yield a much softer texture.<br /><br />Do not attempt to use more cake/plain flour than it is stated on the book. The bread needs to have sufficient gluten to be good.<br />You will be surprised that some recipe using 100% bread flour yield really good results!.<br /> <br />You can also try the bread improver (avail from Sun Lik and Phoon Huat). It was meant to make the bread softer too. <br /><br />Thanks for your patience in going thru my long reply. I am eager to know how your next loave turn out!<br /><br />Good luck.Cookiehttps://www.blogger.com/profile/02655198695334749873noreply@blogger.comtag:blogger.com,1999:blog-3399340400695867926.post-62709358758530849992009-07-15T00:21:41.604+08:002009-07-15T00:21:41.604+08:00Hi Cookie,
Thank you, I really appreciate your sh...Hi Cookie,<br /><br />Thank you, I really appreciate your sharing. No wonder... I keep having those "ang mo" texture kind of bread. I will try making it with the mixture of plain and bread flour. Is that also the reason why bread remain soft even till the next day? My bread turn abit hard the next day (I use total bread flour)<br /><br />I miss those bread from the neighbourhood shop. I wonder if they use only plain flour. :)monsterbabynoreply@blogger.comtag:blogger.com,1999:blog-3399340400695867926.post-64721068857034242522009-07-13T15:18:43.717+08:002009-07-13T15:18:43.717+08:00Hi Monsterbaby,
I am certainly not an expert... I...Hi Monsterbaby,<br /><br />I am certainly not an expert... I have my fair share of failures too!<br /><br />If you refer to the asian recipe, the mixture of 2 flours (bread+ plain) are intended to create a fluffier and lighter texture. Some recipe uses bread + cake flour too.<br /><br />Cheers.<br />CookieCookiehttps://www.blogger.com/profile/02655198695334749873noreply@blogger.comtag:blogger.com,1999:blog-3399340400695867926.post-54689336333868111852009-07-13T05:44:04.372+08:002009-07-13T05:44:04.372+08:00Hi Happy Cup, I see u are an expert in bread makin...Hi Happy Cup, I see u are an expert in bread making. May I ask you a question? Why in some recipes of bread they call for plain flour and other don't? Does the plain flour make the bread more or less dense? Thanksmonsterbabynoreply@blogger.com