After seeing margaret and nicole the 65deg C bread, yesterday also try baking bread and the end produce came out with a very soft and fuffy texture.I think tonight will bake this kind of bread again.
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Thursday, March 27, 2008
65deg C Bread Loaf
After seeing margaret and nicole the 65deg C bread, yesterday also try baking bread and the end produce came out with a very soft and fuffy texture.I think tonight will bake this kind of bread again.
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6 comments:
Hi Dorene,
You are really hard working, making sooo many yummy food..all of them look very nice & tempting. The cocoa cheese cupcake is very special..花纹好美！Did you put any filling in your bread?
Dorene,
May i know what is 65deg C bread? The bread texture looks very soft.
Becky, the long buns is with raisin and the other is butter.
May, the 65degC mean using 汤种, and the 汤种 is cook until 65degree after cool at room temperature than mix togther with the bread recipe, that why the texture is soft and fuffy.
勤劳的Dorene, thumbs up on your beautiful cocoa cheese cupcake and 65°C 汤种面包。Think u managed to get the bread soft & fluffy texture right, well done!
Yes I agreed with Margaret, you are so energetic and hardworking, I salute you hor... nice foods, hungry time for lunch lor.
margaret, thanks for your praising ,it is becos my hubby commented that the buns that I have done in the past is not soft & fluffy,so need to be more hardworking to get the one that he like.
Anyway very happy with the 65°C 汤种面包 and believe that I will use this recipe for making all kind of buns.
Mabel,thanks for your praising,you also hardworking mah already done so many things liao.
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