tag:blogger.com,1999:blog-4805570821469912515.post5532364915323018116..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: What's your reason?Happy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-4805570821469912515.post-3488073913207954852014-05-19T22:32:36.293+08:002014-05-19T22:32:36.293+08:00I don't know enough to comment on this...I don't know enough to comment on this...Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-1563278828483677452014-05-19T17:52:55.547+08:002014-05-19T17:52:55.547+08:00can i use both the tangzhong method and the sponge...can i use both the tangzhong method and the sponge method in one recipe? i am just wondering if this can make the bread even ore softer and will remain soft for days.Bellehttps://www.blogger.com/profile/10543435516474313078noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-47293311644833789682012-08-18T14:40:31.403+08:002012-08-18T14:40:31.403+08:00Hi Eunice, the water roux can only be kept in the ...Hi Eunice, the water roux can only be kept in the fridge for 1 to 2 days, discard when it turns grey. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-8973762591392994532012-08-18T08:15:54.245+08:002012-08-18T08:15:54.245+08:00Hi HHB,
Can I make the water roux.dough in one big...Hi HHB,<br />Can I make the water roux.dough in one big batch and keep them in fridge in qty as reqd in receipes? Use one portion when needed.Eunicehttps://www.blogger.com/profile/00656854760395493354noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-85530852445377177002012-07-23T17:53:08.821+08:002012-07-23T17:53:08.821+08:00Thanks for the tips :-) I made another batch of th...Thanks for the tips :-) I made another batch of these addictive buns and tried used nutella as filling... It tasted pretty good! My family really enjoy this recipe thanks to you!<br /><br />Chen xAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-45920349161085910832012-07-18T06:47:54.150+08:002012-07-18T06:47:54.150+08:00Hi Chen, I do not have a thermometer too ;) the ro...Hi Chen, I do not have a thermometer too ;) the roux shouldnt be runny, if that's the case, heat it for a few more seconds. The mixture should be mayonnaise-like...soft paste-like. I am not sure how it will affect the texture, but I suspect if the roux is too runny, the dough will be very soft and sticky to knead.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-81902697619811684552012-07-17T23:45:18.407+08:002012-07-17T23:45:18.407+08:00Hello...
Making these buns again for the third ti...Hello...<br /><br />Making these buns again for the third time in two weeks! Thanks again for the recipe.<br /><br />Just a quick question with the tang zhong...what happens if the tang zhong is under done or over done...can I still use it? I don't have a thermometer so usually guess when the roux is done but sometimes the consistency is really runny and then sometimes it firms up to jelly. <br /><br />Thanks. Chen.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-28827352264522772352011-11-18T08:58:20.036+08:002011-11-18T08:58:20.036+08:00Hi Lx, you may do so.Hi Lx, you may do so.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-79202702324078605572011-11-17T17:40:37.136+08:002011-11-17T17:40:37.136+08:00Is it possible if I omit the milk powder?
-LxIs it possible if I omit the milk powder?<br /><br />-LxAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-48947630165519697212011-04-07T01:02:46.334+08:002011-04-07T01:02:46.334+08:00Hi HHB
Thanks for sharing this recipe. I have been...Hi HHB<br />Thanks for sharing this recipe. I have been using it a lot recently. Made many variations to it. I find that the tangzhong from the recipe too much for the dough and weigh out 85g exactly. Found that it worked great. Been doing multigrain and wheatgerm variations too. Thanks again.Shazhttp://feedingmykidsbetter.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-62727979493815098682011-02-20T18:42:30.465+08:002011-02-20T18:42:30.465+08:00Hi HHB, tried this recipe last night and they out ...Hi HHB, tried this recipe last night and they out soft and nice! I have also tried some of your recipes and all have turned out right. Thanks for sharing. Your blog is a source of inspiration to me. Thanks. Amy Ng, KLAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-69645150181191114132011-02-02T18:12:06.849+08:002011-02-02T18:12:06.849+08:00I love youuuuuuuuuuu, thank you so much, I awarded...I love youuuuuuuuuuu, thank you so much, I awarded this my favorite bun so far :* I actually added grounded cardamom to the dough and it came out just great. I got 12 little buns in total and after only 30 minutes, 8 was gone mostly by my boyfriend, and I had to restrict him from eating more hahaha.<br /><br />Wish you a happy lunar new year!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-80452209967702879002011-02-02T05:58:55.344+08:002011-02-02T05:58:55.344+08:00thank you so much for your recipe :x It turned out...thank you so much for your recipe :x It turned out just greatAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-9301158519701226612010-08-21T19:20:08.810+08:002010-08-21T19:20:08.810+08:00Hi Wong, this dough is super sticky! I had to use ...Hi Wong, this dough is super sticky! I had to use Salonpas after making this bread :( I just learned that when making bread dough, it is not necessary to add the liquid all at once. Next time you were to make this, reserve some of the liquid, maybe around 30ml. Then add in a little at a time as you knead. This way the dough/flour is able to absorb the water slowly and at the same time it won't be so sticky. I made bread today too, my arms are so tired now!Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-77949016960670546702010-08-21T14:08:03.911+08:002010-08-21T14:08:03.911+08:00Hi HBB,
Today I tried out this recipe and it was a...Hi HBB,<br />Today I tried out this recipe and it was a great success. Though I am now having a tired hand (I kneaded the dough about 1 hour!!) but it worth the effort as everybody in my family love this soft and fluffy buns! <br />Thank you so much for sharing this delicious recipe. :)<br /><br />Regards,<br />WongAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-2926032849688862010-08-21T08:45:05.615+08:002010-08-21T08:45:05.615+08:00Hi, this is the first time I made bread with tang ...Hi, this is the first time I made bread with tang zhong, I have not tried it with my breadmachine as it broke down some time back. Maybe you don't add in all the water at one go (main dough), reserve some, as the dough kneads in the machine, you add a little at a time, so that the dough won't be so wet.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-63953906988530728372010-08-21T06:11:26.978+08:002010-08-21T06:11:26.978+08:00Hi,
May I ask if you have tried using this tang zh...Hi,<br />May I ask if you have tried using this tang zhong method with the breadmaker? If you have do u mind posting it?<br />I tired making a few times but failed, I ended up with very wet sticky dough at the end of the dough cycle. Hope you can help..<br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-57791323568074335062010-08-16T07:05:01.618+08:002010-08-16T07:05:01.618+08:00Hi Ivan, thanks for the info! I have actually copi...Hi Ivan, thanks for the info! I have actually copied Peter Reinhart's cinnamon roll recipe from his previous book, The Bread Baker's Apprentice. I have not read his latest book on whole grain baking though. I am very hesitate to try out his recipes as it seems so pro!Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-19440976760556003342010-08-15T01:33:47.577+08:002010-08-15T01:33:47.577+08:00hi! if you can, check out peter reinhart's who...hi! if you can, check out peter reinhart's whole grain baking. there is a recipe in here for wholewheat cinnamon buns and it's still soft and fluffy like any white cinnamon bun!ivanhttps://www.blogger.com/profile/09711472837067659685noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-14060242926038710592010-08-13T21:52:41.091+08:002010-08-13T21:52:41.091+08:00Thanks for the tip! :)Thanks for the tip! :)Tan SHnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-46389825437357296122010-08-13T16:38:05.946+08:002010-08-13T16:38:05.946+08:00Hi, oh so you have underbaked it. My oven temp is ...Hi, oh so you have underbaked it. My oven temp is not stable, so I normally have to bake a few mins longer. My oven has only one set of heating coils on top, so I usually position my bakes in the middle or slightly more towards the top. <br />I didnt have problem after the 1st proof, the dough wasnt that sticky to work with, I lined my table with the cling wrap (which I used to cover the bowl for proofing) and roll out the dough on it, this way, the dough won't stick.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-50438539105976151742010-08-13T10:09:02.973+08:002010-08-13T10:09:02.973+08:00Hi HHB. Thanks for your reply!
OK, I used the low...Hi HHB. Thanks for your reply! <br />OK, I used the lowest rack. No wonder the bread looked so pale despite 25 min @180C in the oven. I was careful not to overbake it, but not sure about the rack position :P<br /><br />I found the dough very very sticky and hard to handle. Maybe cos I am also very green at baking breads. I used BM to knead (twice on dough cycle) and proof. Had a difficult time shaping after removing the proofed dough from the BM. <br /><br />Will try again though! :D Thanks again!Tan S Hnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-57466299824222438172010-08-12T18:21:28.527+08:002010-08-12T18:21:28.527+08:00Hi Tan S H, I used the middle rack position. Did y...Hi Tan S H, I used the middle rack position. Did you over baked your bread?Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-12236706770920125602010-08-12T14:52:42.297+08:002010-08-12T14:52:42.297+08:00Hi HHB! Thank you for posting the recipe, the beau...Hi HHB! Thank you for posting the recipe, the beautiful pics and the details of your experience. I tried this yesterday, not once but twice. Did not succeed... haha... <br /><br />Can I check with you? Which rack of the oven should I use for baking breads? Middle? Lowest?<br /><br />Thank you for this blog that you have... inspiring and helpful! :DTan S Hnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-366380226276305882010-08-02T21:53:22.705+08:002010-08-02T21:53:22.705+08:00That movie is very famous amongst bloggers!
Anywa...That movie is very famous amongst bloggers!<br /><br />Anyway, the type of cinnamon rolls made in the movie is slightly different. I've tried Scandinavian cinnamon rolls (kanelbullar) before, they are dryer and less soft than the traditional American ones. They also use pearl sugar instead of frosting and have cardamom in the dough.knoreply@blogger.com