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Mummy Jennifer's Hatch

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Re: Mummy Jennifer's Hatch

Postby Jennifer » Thu Oct 29, 2015 8:30 pm

Funz wrote:Same like when I made the Brioche bun the last time. Expected brioche to be rich and buttery but the amount of butter it called for was so little and there was really no butter fragrance at all.


Did you find a better recipe after that baking attempt?

Jennifer
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Re: Mummy Jennifer's Hatch

Postby Funz » Thu Oct 29, 2015 9:14 pm

No, did not attempt another recipe after that.

Have not been baking much lately.

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Re: Mummy Jennifer's Hatch

Postby Jennifer » Wed Nov 04, 2015 8:37 am

Elder boy brought back from school some printouts- extracts from a kiasuparents thread dated in 2010.

The extracted posts were used by a JC in its prelim on the subject ELL.

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Re: Mummy Jennifer's Hatch

Postby Jennifer » Wed Nov 04, 2015 9:44 am

Went to collect ah boy's new pair of specs yesterday.

Another eye examination was done at his request. The scarring tissue is now lighter in intensity compared to last Friday image.

We had Ampang QQ fishball noodles for dinner.

The QQ fishball was not qq.

Hm, quality not standard.

Ah boy also prefers the Ming Fa fishball at HV FC.

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Re: Mummy Jennifer's Hatch

Postby Jennifer » Wed Nov 04, 2015 10:13 pm

Just soaked a box of raisins in XO brandy.



Fruitcake making. :boogie:

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Re: Mummy Jennifer's Hatch

Postby Jennifer » Sun Nov 08, 2015 4:40 pm

http://kirbiecravings.com/2011/03/matcha-chocolate-swirl-bread.html

Bread recipe

I finally tried the tang zhong method using this bread recipe.

Instead of all bread flour, I have replaced 40+g of whole meal flour with bread flour.

Did not have matcha powder, so I omitted it, just baked a plain bread.

Turned out easy to hand knead the dough which was not super sticky.

Raised fairly well within 40 mins for the first proof and within 30 mins for the 2nd proofing (taller than the baking tin by an inch).

I covered the dough with the mixing bowl used during the initial mixing overturned.

Baked in 160 deg c for 30 mins as suggested into the recipe.

The baked bread was tall and soft, wobbles during slicing.

Let's see how it stays tomorrow.

Jennifer
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Re: Mummy Jennifer's Hatch

Postby Jennifer » Sun Nov 08, 2015 4:43 pm

Image

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Re: Mummy Jennifer's Hatch

Postby Funz » Sun Nov 08, 2015 5:44 pm

This looks really nice and soft. Like that the crust is so thin as well.

Tang Zhong method does yield softer breads but in terms of staying soft, my experience is, not that much longer than straight dough method.

The bread I made using the fermented dough method stayed soft even on the 3rd day. The fragrance is also much better.

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Re: Mummy Jennifer's Hatch

Postby Jennifer » Sun Nov 08, 2015 5:48 pm

http://wlteef.blogspot.sg/2008/03/65c.html

Found this link of with pics to show the tang zhong reached the right consistency of cooked.

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Re: Mummy Jennifer's Hatch

Postby Jennifer » Sun Nov 08, 2015 5:50 pm

Funz wrote:This looks really nice and soft. Like that the crust is so thin as well.

Tang Zhong method does yield softer breads but in terms of staying soft, my experience is, not that much longer than straight dough method.

The bread I made using the fermented dough method stayed soft even on the 3rd day. The fragrance is also much better.



Yap, I also feel that the baked bread did not have that extra fragrance I am seeking.

I miss the roti aroma from the Tanglin Halt bakery.

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