Monday, 21 February 2011

汤种面包 ‘tang zhong ' bread

煮粉和水至65度C

boil water & flour to 65 degree C



放凉

leave cool


普通做面包程式
as normal bread making method






这可是我第一次尝试汤种面包，好好吃又好软哦

This is my first attempt trying 'tang zhong' bread, the texture is really soft and nice.







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4 comments:

  1. MH21 February 2011 at 11:39

    Good try! :)

    BTW, your hot dog buns look pro! :) How do you twist & turn? Mine always end up horrible, haha! :D

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  2. may21 February 2011 at 14:37

    Hai MH, thanks a lot for dropping by and your compliments, but I don't the hot dog buns look pro, still need lots of practice, haha...I am nothing compared to youlah...huhuhhhh

    ReplyDelete
  3. may21 February 2011 at 14:41

    BTW, dear MH, why no new posting at your blog for such a long time? Miss you lah...

    ReplyDelete
  4. 温馨小屋24 February 2011 at 14:48

    哇！面包看起来好软哦！看到你的面包让我想起，很久都没有做面包了！

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