tag:blogger.com,1999:blog-4805570821469912515.post9198156719523084989..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Pandan & CoconutHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-4805570821469912515.post-17328857985134837082010-06-25T00:46:30.457+08:002010-06-25T00:46:30.457+08:00Hi sushi, I got mine from the outlet at Tekka.Hi sushi, I got mine from the outlet at Tekka.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-14220580838040947362010-06-24T00:30:29.969+08:002010-06-24T00:30:29.969+08:00Hi HHB,
Do you remember which Sheng Siong branch...Hi HHB, <br /><br />Do you remember which Sheng Siong branch did you see the pandan paste? <br /><br />I went to the one at Commonwealth, they say they don't have it. :(sushinoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-46220180577833961452010-04-06T10:24:18.290+08:002010-04-06T10:24:18.290+08:00Thanks so much!
I'll check out the sites n le...Thanks so much! <br />I'll check out the sites n let u know of my next baking result.. <br />Cheers! :)Huinoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-67703133624809883042010-04-01T07:10:07.490+08:002010-04-01T07:10:07.490+08:00Hi Hui, you can refer to this site on how to test ...Hi Hui, you can refer to this site on how to test the yeast (http://www.baking911.com/howto/yeast_proof.htm),<br />to test for doneness of bread, refer here: (http://www.baking911.com/bread/101_bake.htm)<br />You will need to grease your pan really well to prevent the loaf from sticking to it. After each use, clean the pan thoroughly, make sure there is no residue from the previous bake. If not, you can line your pan with parchment paper (especially the bottom).<br />Yes, for this pandan bread I used butter.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59151741882377770322010-03-31T20:56:32.673+08:002010-03-31T20:56:32.673+08:00Thanks for ur reply..
But how to check if the yeas...Thanks for ur reply..<br />But how to check if the yeast is dead or still alive? I used the sachets one from Red Man n I usually only keep it in the bottom compartment of the fridge (not freezer).. U mean it's ok to freeze yeast? Do we need to do anything to it the next time before we use it? (like defrost or whatever?)<br />My 1st attempt on loaf bread is ur milk loaf.. I told u before it didn't proof well.. but subsequently when I made pizza bases, it proofed perfectly well.. This time it didn't proof well again. I was wondering if it has got anything to do with using an electric mixer? Cos previously I always knead by hand.. I guess the hard crust has got something to do with temperature. I always have difficulty unmoulding. Y is that so? And I dunno how to know if it's fully baked. (eg cakes n muffins, we can use skewer to poke n see).. I will just estimate the time. Haiz.. <br />Btw for this pandan bread, it's only milk changed to coconut milk n add pandan flavour right? Do we still need to use butter? I did use butter this time..Huinoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-54741652756971156792010-03-31T08:21:36.078+08:002010-03-31T08:21:36.078+08:00Hi Hui,
1. You may want to check whether your yeas...Hi Hui,<br />1. You may want to check whether your yeast is still active, sometimes I have problem with proofing too, and I found out later it was due to the yeast. Even though it is still within the expiry date, the yeast may be 'dead'. I have now resort to storing the yeast in the freezer compartment and so far so good.<br />2. Crust that was hard: it could be the baking temperature, is this the first time you are baking a loaf? or maybe the dough did not proof well? and, did you proof it the second time after shaping/placing it in the loaf pan?<br />3. This dough is quite wet and sticky, you can dust it with some flour to make it easier to shape.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-46774497633381636962010-03-30T17:39:42.328+08:002010-03-30T17:39:42.328+08:00Hi HHB,
it's me again.. I tried making ur Pand...Hi HHB,<br />it's me again.. I tried making ur Pandan Loaf Bread today but it didn't turn our very well.. Previously when I made pizza bases (using ur recipes as well) I used hand kneading method n most of the time it rises well.. However today, I tried using an electric mixer but the dough still seems to be abit sticky after everything was added in. Nonetheless, I let it proof for an hr but this time it didn't rise as much as well.. As I was running out of time, I just send it to bake. It rose abit more but still did not fill up the whole pan. After any 20mins, the top was browner n I took it out.. I always have difficulty in unmoulding the bread. The bottom n sides r always stuck to the bottom (I did grease the pan before putting the dough in).. Any advise? N this time the crust was quite hard that I had difficulty slicing it. I have to remove all the crust before I'm able to slice them nicely. However the texture is considered ok. Quite soft but I think it could be better.. :)Huinoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-5109701404126223352010-02-24T00:27:15.692+08:002010-02-24T00:27:15.692+08:00Ahh icic... Thanks happyhomebaker for your advice....Ahh icic... Thanks happyhomebaker for your advice. :) really appreciate it!!Homegirlnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-34212871367721891482010-02-23T07:57:11.118+08:002010-02-23T07:57:11.118+08:00Hi Homegirl, you don't have to dilute the coco...Hi Homegirl, you don't have to dilute the coconut cream. I have used coconut cream (I agree with you it is not easy to get packet coconut milk!) for both the chiffon cake and bread recipe, I didn't have problem with it.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-16783521224592697942010-02-23T03:01:05.626+08:002010-02-23T03:01:05.626+08:00Hi happyhomebaker, thanks for your reply. Noted, I...Hi happyhomebaker, thanks for your reply. Noted, I will try to look for Ayam Brand in Cold Storage. :) <br /><br />You mention that it is possible to substitute with coconut cream and it is slightly thicker. Does it mean that I have to dilute it? Any suggestion/idea on what is the amount/proportion to dilute?Homegirlnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-10686231508395357252010-02-22T08:38:35.672+08:002010-02-22T08:38:35.672+08:00Hi Homegirl, you can use coconut cream if you can&...Hi Homegirl, you can use coconut cream if you can't find coconut milk. You can buy fresh coconut milk from wet market, or look for Ayam brand of coconut milk at Cold Storage. Note that coconut cream is slightly thicker than coconut milk. Hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11860112846813569512010-02-21T23:23:59.317+08:002010-02-21T23:23:59.317+08:00hihi, i am also from singapore. would like to ask ...hihi, i am also from singapore. would like to ask you where do you get your coconut milk. I tried sourcing for it in the NTUC fairprice supermarket, i can only see coconut cream. is it the same as coconut milk? Pls advise. :)Homegirlnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-69373167346441269022009-10-05T13:05:08.868+08:002009-10-05T13:05:08.868+08:00Hi HHB
I bought a chiffon tin over the weekend and...Hi HHB<br />I bought a chiffon tin over the weekend and tried baking pandan chiffon again. It was not perfect but pretty successful! =)<br /><br />The first one was finished almost immediately after cooling and I baked a second one for breakfast this morning. =)<br /><br />Thanks so much for your help!Baking Galhttps://www.blogger.com/profile/04782745305329899909noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-43311566828868717192009-10-02T08:37:23.914+08:002009-10-02T08:37:23.914+08:00Thanks HHB. =) Very much appreciated.Thanks HHB. =) Very much appreciated.Bakinggalnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32209807050030046742009-09-29T18:26:45.280+08:002009-09-29T18:26:45.280+08:00Hi Baking, in this case you may want to consider g...Hi Baking, in this case you may want to consider getting a chiffon cake pan especially if you intend to make chiffon cakes regularly. I have assumed that you are using a chiffon cake pan. The tube in the chiffon cake pan helps to ensure a better circulation of heat.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-34823629306345141772009-09-29T14:38:27.893+08:002009-09-29T14:38:27.893+08:00Hi HHB
Thanks for your reply!
I usually put my ca...Hi HHB<br /><br />Thanks for your reply!<br />I usually put my cake pan in the middle of the oven. My baby belling is also not very big. It's a table top oven.<br /><br />I don't have a chiffon tin so I baked it in a 7" round cake tin. After I turn the cake upside down for cooling, the bottom (Which is now the top after over turning) looks like a crater! There is a rim along the edges but the middle portin is sunken in. <br /><br />As for the temperature, I preheated till 180 deg as per recipe, then after I open, the temp fell to about 160 deg. <br /><br />I always use a skewer to check for doneness. When I wait till there's no crumb, the cake is very dry. So I took it out after there is a few loose crumbs left. the the cake seems overly moist and dense. =(<br /><br />I think it might be because of the location of the tin. I will position it near to the base this time round and try again. =) <br /><br />Will let you know how it goes. I'm also trying to start a blog. Is it ok if I link my page to yours?Bakinggalnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-46552820096506741222009-09-29T10:09:04.775+08:002009-09-29T10:09:04.775+08:00Hi Bakinggal, my oven is very small, I place the r...Hi Bakinggal, my oven is very small, I place the rack to the lowest position...the base of the pan is less than an inch from the bottom of the oven, and the tip of the tube pan is also around an inch away from the heating coils!<br />There are several factors affecting the outcome of the cake. Are you referring to Chiffon cake when you mention that your cakes tend to sink in the middle? Sponge cakes and chiffon cakes are slightly different.<br />For Chiffon cake, if you have beaten the egg whites to stiff peak, and have folded the whites to the yolks correctly, then it could be due to the oven temperature. Your oven temperature may not be accurate...did you preheat to the right temp before baking? When you do the doneness test (insert skewer into centre of cake) does the skewer comes out clean? <br />On the other hand, if the egg whites are not beaten correctly, the structure of the cake will not be able to hold up and will collapse (sink).Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-92144521437961834422009-09-28T14:03:06.376+08:002009-09-28T14:03:06.376+08:00Hi HHB
May I know where do you position your baki...Hi HHB<br /><br />May I know where do you position your baking tins when you bake chiffon cakes or sponge cakes? <br /><br />I always place my tin on the middle rack (I own a Baby belling) and my cakes are always sunken in at the bottom after unmolding. I was told that it might be because the ake is underbaked but I have usually already overbaked by 10 - 15 min.<br /><br />Please help me. =( I have failed in my sponge and chiffon cakes so many times I'm soooo discouraged. =(Bakinggalnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-24800578890688429012009-05-20T06:40:03.101+08:002009-05-20T06:40:03.101+08:00Hi, I am not sure what's the difference between th...Hi, I am not sure what's the difference between the pandan paste and pandan essence, but I don't think there will be a problem,Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11078210131033561852009-05-20T01:21:00.000+08:002009-05-20T01:21:00.000+08:00Hi,
I would like to try the milk loaf. Can I use ...Hi,<br /><br />I would like to try the milk loaf. Can I use pandan paste instead of pandan essence? <br /><br />Thanks & regardsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-18716824072967545872009-05-11T11:44:00.000+08:002009-05-11T11:44:00.000+08:00Hi Lynn, thanks for visiting :)
There are some rec...Hi Lynn, thanks for visiting :)<br />There are some recipes that do not require eggs and milk, however, they are mainly plain rolls/loaf (eg White Bread Roll, English Loaf). Eggs and butter will give a softer texture of the bread, however, I am not sure how to go about replacing it for this recipe. I am sorry I do not have any recipes for kaya, however, if you do a google search, I am sure you can find suitable kaya recipes. I am not of much help here :(Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-14097450580156160182009-05-09T04:47:00.000+08:002009-05-09T04:47:00.000+08:00Hello
I recently trying to learn how to make bread...Hello<br />I recently trying to learn how to make breads and buns. I stumbled in to your website, and "Boy !!!" everything looks sooo...beautifully delicious. Unfortunately, my kids are allergic to eggs and mild, do you know of any bread recipes that does not call for eggs and milk (at least I can replace milk with coconut milk, but for the eggs, I'm not sure) Especially this pandan bread I love the color and the texture of the bread. Also do you have any recipes for kaya filling? Thank you so much for posting all these yummy.....foods. LynnLynnnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-33027317319636935232009-04-28T13:40:00.000+08:002009-04-28T13:40:00.000+08:00HHB, thanks for the link, I definately will try ag...HHB, thanks for the link, I definately will try again.momkidspacehttps://www.blogger.com/profile/06251408479639703377noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-76395852760184544312009-04-28T10:38:00.000+08:002009-04-28T10:38:00.000+08:00Hi momkidspace, not sure what went wrong, maybe yo...Hi momkidspace, not sure what went wrong, maybe you want to take a look at video clips to show how the egg whites are being folded in? You can take a look at this video here: (http://www.youtube.com/watch?v=cvL7EXf7_r0&feature=related) Hope this helps :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-75995262458980880142009-04-28T10:16:00.000+08:002009-04-28T10:16:00.000+08:00Hi, HHB, thank you for your reply. I fold the egg...Hi, HHB, thank you for your reply. I fold the egg white in 2 separation using wooden spatula. I really fold it gentlely. Maybe I over mix it ?momkidspacehttps://www.blogger.com/profile/06251408479639703377noreply@blogger.com