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Messages - San

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1
Bread / Re: Tang Zhong Starter
« on: July 14, 2011, 05:21:55 am »
 :) Yes!  I finally managed to have a soft and cottony bread using Tang Zhong method.
I changed my flour to higher end "imported" bread flour this time and I just love this bread...

Instead of 500gram flour, I tried 350gram flour from the following recipe and will definitely add in bacan and cheese in my next trial
http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html


2
Introduce Yourself / Re: Hi
« on: July 07, 2011, 04:32:21 pm »
Hi everyone... nice to meet you guys here in this forum :)

I m from Malaysia and live in Malaysia too, I studied in Adelaide in the 90's for 6 years and I miss Australia a lot since I came back here... and of course the nice food over there.

I bought my TM last August and have been using this machine to cook basic meals like "pau" steam bun and bread for breakfast and  3 in 1 meals for my dinner i.e. rice + vegies + meat/egg in 1 go after a busy day at work. The cook book that I have has been modified to more of Malaysian chinese type of recipes.  Still learning to use this machine to cook more variety of food, will definitely share some of the recipes that I have learnt from the cooking class held by Thermomix over here in the future...  ;)

3
Bread / Re: Tang Zhong Starter
« on: July 06, 2011, 03:27:14 pm »
Hi...

I hv tried using your method to cook the starter, but the starter is still watery after 5 mins.... hv to increased the temperature to 70'c and cook for another 10 mins then it became less watery. I wonder is this normal?

I used the original recipe i.e 250g of high protein flour and my dough is very sticky even after 3 mins kneading in TM bowl... and the bread didnt came out soft and fluffy like what you guys have... Anyone can share more with me?

4
Introduce Yourself / Hi
« on: July 06, 2011, 02:57:33 pm »
Hi... I m from Malaysia... new to this forum and would like to learn more on using Thermomix.

Cheers!

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