joeey,
my gal likes to go out recently too.
there was once she tried to beat - unintentionally. i taught her to sayang and she sayang from then on.
then hb jokingly teach her to beat mummy, kenna scolded by me.
june,
when did you see her? the marche gathering?
thanks for your compliment.
she takes after her mummy who's face will always be very round if the hair is short. she's now has a face look like bread absorbs too much water.
good that jerome is recovering. you take care of yourself also, ok?
reena,
i tried to move the dough away to remove the blade, didn't know that the dough is so soft and didn't remove the blade successfully.
my bread became out of shape.
do you take out the dough then roll it, shape it then put it back again?
i've the peanut butter recipe too. but i no longer trust the ang mo recipe, find that their bread always not soft enough for me.
the recipe you have is an ang mo one or asian one? if asian one, i am keen.
i heard about the 17 hour bread. it's leceh for me to transfer the dough from breadmachine to fridge then take out. so, i only try the speed 2 hour sponge-dough method.
last night tried to combine the water-roux(tang zhong) and sponge-dough method, but failed. bread is still edible, but not soft.
you may wish to get some inspiration from this:
http://blog.xuite.net/jane7443/bake/14251221
i think this blogger graduated from some bakery course, she has a very detailed discussion on the bread that she made.
clover,
betty crocker gold medal flour is coarser and taste better? i don't see a difference maybe because i always use different recipe.
i just open a packet of Red Man brand as it's much cheaper $1.80/kg.
tubao,
yes, it's your Emma.
