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Mummy Jennifer's Hatch

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Re: Mummy Jennifer: New member reporting

Postby jjxy mum » Fri Aug 08, 2014 1:33 pm

Jennifer wrote:Saw Mayer having 2 promotions now.

1. Trade in old mixer for KA model xxx150. Trade in value up to $200

2. Mayer air fryer $98 instead of $2xx

Check out today's newspapers.


You mean in Straits Times? Cannot find in Today paper...

jjxy mum
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Re: Mummy Jennifer: New member reporting

Postby bb_ mom » Fri Aug 08, 2014 1:51 pm

jjxy mum wrote:
Jennifer wrote:Saw Mayer having 2 promotions now.

1. Trade in old mixer for KA model xxx150. Trade in value up to $200

2. Mayer air fryer $98 instead of $2xx

Check out today's newspapers.


You mean in Straits Times? Cannot find in Today paper...

The trade in mixer must be an old KA?

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Re: Mummy Jennifer: New member reporting

Postby Jennifer » Fri Aug 08, 2014 2:41 pm

jjxy mum wrote:
Jennifer wrote:Saw Mayer having 2 promotions now.

1. Trade in old mixer for KA model xxx150. Trade in value up to $200

2. Mayer air fryer $98 instead of $2xx

Check out today's newspapers.


You mean in Straits Times? Cannot find in Today paper...


Straits Times :smile:

Jennifer
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Re: Mummy Jennifer: New member reporting

Postby Jennifer » Fri Aug 08, 2014 2:42 pm

bb_ mom wrote:
jjxy mum wrote:
Jennifer wrote:Saw Mayer having 2 promotions now.

1. Trade in old mixer for KA model xxx150. Trade in value up to $200

2. Mayer air fryer $98 instead of $2xx

Check out today's newspapers.


You mean in Straits Times? Cannot find in Today paper...

The trade in mixer must be an old KA?


Did not specify in the advert.

Jennifer
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Re: Mummy Jennifer: New member reporting

Postby Jennifer » Fri Aug 08, 2014 2:50 pm


Jennifer
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Re: Mummy Jennifer: New member reporting

Postby Funz » Fri Aug 08, 2014 3:00 pm

Even if my old mixer is worth $200, still more ex than the Best Denki price. My Philips mixer was not even $200 when I bought it.

Ok I took the plunge and bought one at $699, less $20 online voucher so it is $679, free delivery.

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Re: Mummy Jennifer: New member reporting

Postby Imami » Fri Aug 08, 2014 3:05 pm

Funz, come come, show us your table top? :wink:

Ok, I 吃亏一点, u show us yours, I show mine too. :evil:

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Re: Mummy Jennifer: New member reporting

Postby Funz » Fri Aug 08, 2014 3:08 pm

Jennifer wrote:
Funz wrote:Home made bread usually will not stay as soft as when it is fresh out of the oven. Try storing the bread in an air tight container, that will help keep it soft a bit longer.

I've tried straight dough, tang zhong, 17 hour starter dough, 24 hour starter dough, whatever. All will lose the initial softness within a day and I will need to toast them after the 2nd day. Those with 17 and 24 hour starter dough do have much nicer fragrance.

I think with home made bread, we need to tailor our expectations rather than try to achieve the kind of standard that we get from bread stores.



Like that ah?

Sian liao.


No, no, not sian. Try making buns with different fillings. The fillings can be prepared to your liking and usually such bun disappear very fast.

This is my go to sweet bun recipe, I think it is from HHB.

Sweet Buns (from HHB blog)
Ingredients:
(make around nine 60g portions)

150g bread flour
150g cake flour
5g active dry yeast
3g salt
125g milk
1 egg
60g caster sugar
50g butter
(1 egg, beaten, for glazing)

Method:
1. Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into a dough.
2. Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. Initially the dough will stick on to the work surface. Do not be tempted to add more flour or even give up kneading! After continuous kneading, the dough will no longer stick to the work surface.
3. Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 1 hr. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly. For an insufficiently proofed dough, the impression will spring back instantly.
4. Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes. Cover with a damp towel or cling wrap.
5. Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Let the dough proof for the second time for about 30-45mins. Cover with a damp towel or cling wrap.
6. Brush the top with egg wash. Add almond flakes on the top of the buns, as desired.
7. Bake for about 15 minutes in a preheated oven at 190 degC. Remove from pan and cool on wire rack.

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Re: Mummy Jennifer: New member reporting

Postby Funz » Fri Aug 08, 2014 3:13 pm

Imami wrote:Funz, come come, show us your table top? :wink:

Ok, I 吃亏一点, u show us yours, I show mine too. :evil:


With the way you do your housework, I am guessing your counter tops are spic n span with minimum stuff on it.

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Re: Mummy Jennifer: New member reporting

Postby Imami » Fri Aug 08, 2014 3:20 pm

Funz wrote:
Imami wrote:Funz, come come, show us your table top? :wink:

Ok, I 吃亏一点, u show us yours, I show mine too. :evil:


With the way you do your housework, I am guessing your counter tops are spic n span with minimum stuff on it.

The way I do my housework? :scratchhead:

No la, not trying to show off my kitchen table top. It's not in show room condition. I still cook at home, almost daily. How to be spic and span when I am still playing so much?

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