tag:blogger.com,1999:blog-4805570821469912515.post4229586455184615472..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Mini Melon-pansHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-4805570821469912515.post-55836264252489578752014-03-07T09:25:15.236+08:002014-03-07T09:25:15.236+08:00Hi you can make it into round buns, baking time sh...Hi you can make it into round buns, baking time should be around 15-20mins depending on your oven. hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-81269054842559767562014-03-07T07:21:36.846+08:002014-03-07T07:21:36.846+08:00Hi, please use bread flour.Hi, please use bread flour.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-77486630845146506302014-03-06T22:31:17.735+08:002014-03-06T22:31:17.735+08:00And I forgot to ask, can I use all purpose flour i...And I forgot to ask, can I use all purpose flour instead of bread flour?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-43826008457797199282014-03-06T22:28:59.162+08:002014-03-06T22:28:59.162+08:00Can I make this in the form of a round bun? If so,...Can I make this in the form of a round bun? If so, how long should the baking time be? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-91770912935899384812012-05-11T06:45:31.496+08:002012-05-11T06:45:31.496+08:00Hi Kelly, yes you may prepare the pastry dough in ...Hi Kelly, yes you may prepare the pastry dough in advance, cover with cling wrap and keep in the fridge. Remove from fridge about 15mins to allow it to soften before working on it. Happy baking :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32216685483955127422012-05-10T14:53:41.359+08:002012-05-10T14:53:41.359+08:00Hi there, I'm Kelly :)
Been trying out some o...Hi there, I'm Kelly :) <br />Been trying out some of your bread recipes and my hub and son love it. :) thanks for sharing your recipes..<br />Been thinking of trying this, but quite difficult for me to have bat 3-4 hrs free in a stretch. Wondering if I can put the pastry douGh in the fridge like maybe in the morning and work on it again in the evening when I have the time? Thanks :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-24308743000722997072010-05-21T14:57:37.195+08:002010-05-21T14:57:37.195+08:00thanks for sharethanks for sharezainuddinhttp://ps-tsi.gunadarma.ac.id/noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11041764481815718692009-09-21T16:49:30.659+08:002009-09-21T16:49:30.659+08:00Hi, thank you so much for your recipe! I'm an ...Hi, thank you so much for your recipe! I'm an amateur baker and i thought that this would be hard to make.. but i tried it nevertheless and I'm very surprised and happy the melon breads came out nice and tasty ^^ ~ thank u so much ~~Elenahttps://www.blogger.com/profile/17211470289229559419noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-10271925706926601802009-03-27T11:44:00.000+08:002009-03-27T11:44:00.000+08:00Hi Anonymous, yes I use a scale to measure the ing...Hi Anonymous, yes I use a scale to measure the ingredients, I have problem with recipes using cups. You can refer to this site (http://www.gourmetsleuth.com/cookingconversions.asp?Action=find) for converting ingredients from gms to cups.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-33620593713219843902009-03-27T09:30:00.000+08:002009-03-27T09:30:00.000+08:00you are always give the measurements in gms:-)How ...you are always give the measurements in gms:-)<BR/>How can make into cup.. help me please... i am fan of urs..<BR/><BR/>luvAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-25202242747336989182009-03-26T07:04:00.000+08:002009-03-26T07:04:00.000+08:00Hi Jane, wow your method is really unconventional!...Hi Jane, wow your method is really unconventional! I hope you can make a bread by using the traditional way of kneading. I am sure there's a difference in the finished bread. If you knead the dough in a bowl (unless you have a bowl as big as a baking tray) you will not be able to knead the dough until it is fully developed. <BR/>The bread should rise and expand further when it is baking (it's known as 'oven spring'), it is either due to the kneading/proofing or your oven temperature is not accurate, did you preheat your oven? <BR/>Not sure whether I am asking too much, but I really really really hope you can knead the dough the proper way, ie on a work surface. There are many videos online to show you how to go about kneading, I urge you to take a look at them and try it out.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-89120105953565154302009-03-25T19:56:00.000+08:002009-03-25T19:56:00.000+08:00What a cute melon pan.....At first I thought that ...What a cute melon pan.....At first I thought that it was a muffin....ha ha....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-10854730061454015162009-03-25T17:05:00.000+08:002009-03-25T17:05:00.000+08:00my kneading was not the traditional way of kneadin...my kneading was not the traditional way of kneading. I put it in a big bowl and roll the dough about infront of the TV, multitasking ma. hahahha. I think i did abt 30 mins too. As soon as I felt that it was less sticky, I stopped 'playing' with it and let it proof. <BR/><BR/>It rose to about 80% of the tin (we have the same one) and when baking, it did not rise any more. Is it normal?<BR/><BR/>Thank goodness the bread turned out to be soft. I was proofing and waiting till almost 1am when it finally finished baking.thinkingmamahttps://www.blogger.com/profile/02648368972082655576noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-42429836861973164462009-03-25T13:36:00.000+08:002009-03-25T13:36:00.000+08:00HI HHBtks for the tip, will bear that in mind if i...HI HHB<BR/><BR/>tks for the tip, will bear that in mind if i ever get the tin!<BR/>regards<BR/>octopusmumAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-74699333647341113702009-03-25T12:43:00.000+08:002009-03-25T12:43:00.000+08:00Hi Octopusmum, you will need to grease the pan, th...Hi Octopusmum, you will need to grease the pan, the sides, bottom and the inside of the lid. I usually use veg oil. I have no problem with the lid sticking to the bread, but after using the pan for quite some time, lately, I have problem unmolding the bread as it seems to get stuck to the sides even though I grease it very well. I read somewhere that it is due to the residuals left on the pan. So now I had to line it with parchment paper to save the trouble :( <BR/><BR/>Hi Jane, oh so it is really due to over-proofing! Thank you for asking the question, we both have learned something :)<BR/><BR/>Tell you what, I made some plain rolls yesterday by hand. I kneaded for about 30mins! The dough was quite easy to work with, but like you, I can't really tell whether it has passed the pane test! So I gave up after 30mins and just let it proof! I usually use the time as a limit, as long as I have kneaded for about 25-30mins, by then, the dough will no longer stick to my hand and feel smooth, even though it doesn't seems to pass the test, I will just stop and hope for the best. How long do you spend kneading the dough?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32715414586146181572009-03-25T10:23:00.000+08:002009-03-25T10:23:00.000+08:00HI HHBthks for your prompt reply. feel like poppin...HI HHB<BR/><BR/>thks for your prompt reply. feel like popping over to Sun Lik to check out the tins right now but then, must wait until lunch time:(<BR/>one more question, will there be a problem of the bread sticking to the cover after baking?<BR/>thks<BR/>octopusmumAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-37301077154564079912009-03-25T10:12:00.000+08:002009-03-25T10:12:00.000+08:00Hi, I made a loaf of bread yesterday and following...Hi, I made a loaf of bread yesterday and following your advice, I did not let it proof too long. There is no yeast smell already. :) thanks for the advice and I really think that overproofing was the reason. <BR/><BR/>Another question, for hand kneading, do you really knead until no dough sticks to your hand? I gave up kneading once the dough is less sticky. Is this ok? My window pane test always fail or rather I do not know how to do a proper window pane test.<BR/><BR/>Janethinkingmamahttps://www.blogger.com/profile/02648368972082655576noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-89000097560079622812009-03-25T09:50:00.000+08:002009-03-25T09:50:00.000+08:00Hi Octopusmum, I bought the pullman tin (the small...Hi Octopusmum, I bought the pullman tin (the smaller one) from Phoon Huat. The finished loaf will be the same size as those Gardenia bread loaf. However, I read that those availabe at Sun Lik are of better quality. <BR/>If you are baking a square loaf, you will need to cover the lid when baking. I usually put the lid on just before baking (so that I can see the progress of the dough) or when the dough has risen up to 90% of the height of the tin. If you want to bake a loaf that has got a rounded top then don't use the lid when baking. Hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-54016853419140037382009-03-25T08:43:00.000+08:002009-03-25T08:43:00.000+08:00Hi HHB,can i check with you sth about the pullman ...Hi HHB,<BR/>can i check with you sth about the pullman tin for baking bread? may i know where u bought yours? and what is the purpose of the cover? do we leave the cover on the tin when the bread is baking? sorry , so many questions, i am thinking whether to buy one but not sure how to use it..<BR/>thks<BR/>regards<BR/>octopusmumAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-89392480795026939592009-03-25T06:53:00.000+08:002009-03-25T06:53:00.000+08:00Hi Sherlyn, sorry to hear that you have been sick ...Hi Sherlyn, sorry to hear that you have been sick for so long. I hope you are feeling better now.<BR/>No, those are not mini muffin liners, although it is quite small compared to the plain ones. I don't own this book, I borrowed the book from the library sometime back, and I simply copied down those recipes that I like :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-28850304365397945602009-03-24T21:53:00.000+08:002009-03-24T21:53:00.000+08:00Hi HHB, the buns look lovely. You sure those are m...Hi HHB, the buns look lovely. You sure those are mini muffin liners? my muffin liners fly like nobody's business then when I am hot in baking. Now I am recovering from a 10 day fever and still taking antibiotic for lung infection. Hope to get on with my life real soon. I have yet to get this "meng Lao Shi" book .. perhaps, shd just add it to my collection of the other two. haha.sherlynhttps://www.blogger.com/profile/06112381909989864683noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-80822112099265145762009-03-24T20:13:00.000+08:002009-03-24T20:13:00.000+08:00Hi Jane, I bought my breadmachine two years ago, m...Hi Jane, <BR/>I bought my breadmachine two years ago, maybe the model/make is slightly different, that could be the reason why I don't encounter this problem.<BR/>I use the same brand of instant yeast. The yeast taste is not strong, I could only smell the yeast when it is a raw dough (usually after the 1st proof), once baked, there is no yeast smell. <BR/>I suspect it could be due to the proofing. You may have over-proofed the dough, or you may have let the dough proof at too high a temperature and as a result the dough rise too quickly (I let the dough proof at room temperature which is around 28-30degC for 1-1.5hrs for the 1st proof). Not sure whether these are the reasons? If not, then it could be due to kneading or your bread was not cooked through?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-31529649273202997622009-03-24T10:57:00.000+08:002009-03-24T10:57:00.000+08:00Hi, recently I have also been getting the HHH erro...Hi, recently I have also been getting the HHH error in the bread machine. I will try to leave it open and try again. <BR/><BR/>Can I know for the breads you make right, is the yeast smell/taste very strong? I find that my breads/bun have this problem. I'm using Bake King's yeast. Can you advise what has gone wrong?<BR/><BR/>Janethinkingmamahttps://www.blogger.com/profile/02648368972082655576noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-40862061334458877842009-03-23T22:03:00.000+08:002009-03-23T22:03:00.000+08:00this is something interesting. and the ingredients...this is something interesting. and the ingredients look normal.. maybe i can try this tooAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11998330123105980212009-03-23T18:00:00.000+08:002009-03-23T18:00:00.000+08:00Hi Anonymous, the brand of my bread machine is Blu...Hi Anonymous, the brand of my bread machine is Bluesky. I bought it from Carrefour at less than $70.<BR/><BR/>Hi Sem, yes, the topping is cookie like...I thought may have added too much flour or my measurements of the ingredients was not accurate, my scale can only read up to 10g!<BR/>I have no problem with re-starting the machine. You need to press the stop button and hold for a few seconds and the cycle will stop. Then, push the start button and you can select the Dough setting again. I usually leave the lid open when it is kneading (except for the first few mins when the machine is mixing the ingredients to avoid flour flying out of the pan).Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.com