Comments on Christine's Recipes: Easy Chinese Recipes: Japanese Style Bacon and Cheese Bread (Tangzhong M...

thank u beri much Christine^^

2011-12-19T02:27:20.849+10:00

thank u beri much Christine^^

@An...

2011-12-18T15:56:48.134+10:00

@Angela^^:
It's always a good practice to sift the flour after measuring.

hello Christine do i actually need to sift the flo...

2011-12-18T03:31:35.006+10:00

hello Christine do i actually need to sift the flour??

Oh okay, I'll take a picture the next time i a...

2011-12-17T15:22:32.027+10:00

Oh okay, I'll take a picture the next time i attempt it. Also, the bread had a significant yeast taste the next day. Do you have any idea why? The yeast that I am using is called dry baker's yeast.

@An...

2011-12-17T10:32:40.682+10:00

@Anonymous:
Not sure if you over-kneaded the dough without seeing it. Did you take any photos?

The kneading time is only one of many criteria to judge whether the dough is kneaded enough or not. Some people can knead a dough by hand within twenty minutes, whereas it might take an hour for a new baker. The most reliable test is to see the status of your dough. Without seeing your dough, I can't give you any diagnosis.

If using an electric hand mixer, I guess the kneading time might be shorter than using a bread maker as far as I'm concerned.

Hi Christine, I tried this recipe today and it t...

2011-12-17T01:49:48.913+10:00

Hi Christine,

I tried this recipe today and it turned out fine but I have some queries about the baking process.

I do not have a bread maker so I used an electric hand mixer with the dough hook instead (started with low and went to medium after 30 mins). I kneaded it for close to an hour, occasionally stopping to check the texture but I could not get it smooth with a thin membrane. I stopped close to the 1 hour mark fearing that I had over kneaded though the texture did not fit your description of "smooth, not elastic and sticky". What is the estimated time you suggest I could knead for using the electric mixer the next time I do this recipe? Also, based on your understanding, do you think it had been over-kneaded or could I have kneaded it more?

It turned out fine after baking and I tasted it a few minutes after it came out of the oven and it was really soft and fluffy (: But when I ate it again in the evening, (I baked it in the early afternoon)the bread texture changed and was denser and harder. Do you have any idea what could have caused this?

Thanks so much for your time! I would really love to perfect this recipe too :D

@Mi...

2011-12-02T18:01:25.461+10:00

@Mia：
I am using Sunbeam, the very basic model. Quite good.

I would like to get a bread maker but I dont know ...

2011-12-02T05:54:09.357+10:00

I would like to get a bread maker but I dont know what to get! (this is my first time starting!) What model would you recommend?

hi, Thanks for sharing! I want to know is bread fl...

2011-12-02T05:35:41.755+10:00

hi, Thanks for sharing! I want to know is bread flour the same as all purpose flour? or is it different? Im in the us right now and i miss good bread sooo much!!

I've tried this with raisins instead of the ba...

2011-11-22T06:18:10.046+10:00

I've tried this with raisins instead of the bacon and cheese, and it's amazing! And I added milk powder but I can only find skimmed ones here in the UK so I don't think it added anything to it.
Has anyone tried doubling the recipe and using a 2lb loaf pan, will that work?

Hi, Christine. I am Grace from Indonesia. I found ...

2011-10-29T02:16:46.098+10:00

Hi, Christine. I am Grace from Indonesia. I found your blog when I was searching about snow-skinned moon cake and saw this bread recipe. Last week I had tried this recipe and wonderful! I never make one like this. The bread is so soft, moist, and fluffy. I kept it in room (not in refrigerator)and it's soft texture last for 4 days, after 4 days I put it in fridge and still soft until all the bread gone. Thank you so much for sharing this recipe. This is what I waiting for so long. By the way, I kneaded it by hands and took 40 minutes to pass the "membrane" test. From now on, I will always use this recipe for making bread. Many many thanks to you :)

@na...

2011-10-19T15:34:02.141+10:00

@naomi:
For making tangzhong, the mixture of bread flour and water are cooked to 65C, according to the cookbook, “65°C湯種麵包” (Bread Doctor). But I don't use a thermometer every time I cook tangzhong, just spot lines formed and mixture becomes thickened, it's done, remove from heat. I found the breads are always soft and fluffy. My experimental verdict: no need to get the exact temperature, you still can have nice and good tangzhong. But I found the cooking time is quite crucial. Don't ever cook tangzhong too long and too thick.

Hi, Christine Thank you very much for this recipe...

2011-10-18T01:56:59.190+10:00

Hi, Christine

Thank you very much for this recipe. I had tried it with my bread machine and successfully made nice soft bread for my family. I finally heard some good comments compared to the breads I made in the past.

My mom is a diabetes and I would like to make a healthier bread for her such as wheat bread. But I don't know how I can apply this tang zhong method to other bread recipes. Can you please help.

Thanks so much for your help and time.

Hi Christine - love your website and thanks so muc...

2011-10-17T22:34:44.630+10:00

Hi Christine - love your website and thanks so much for all these recipes - one question - one mixing to make the Tangzhong - what kind of temperature should the bread flour and water be? does it matter?

Thanks!!

Naomi

@An...

2011-09-27T21:26:36.685+10:00

@Anonymous:
Glad that you love my recipes.
Here's a simply and quick way. You might mix some ready made mayo with corn kernel, then add tomato sauce on the bread.

Hi Christine, I followed your recipe and it was a ...

2011-09-26T08:34:23.049+10:00

Hi Christine, I followed your recipe and it was a success! Everyone LOVED it so much. =) Thank you!

I do have a question. Do you know how to make the asian bread with corn and mayo/tomato sauce on top of it? (You know the ones you can find at an asian bakery) It's really so yummy and would love to know how to make it~

Thanks!!

@An...

2011-09-23T10:27:06.157+10:00

@Anonymous:
Oh sorry. The picture was posted by my fan on facebook, was shifted to not opening to public. :(

@Chr...

2011-09-22T23:15:28.505+10:00

@Christine@Christine's Recipes

would love to see the cocktail buns also. cant access link: http://www.facebook.com/photo.php?pid=1202278&op=1&o=all&view=all&subj=270432613315&aid=-1&oid=270432613315&id=1278663375&fbid=1409025947189

@An...

2011-09-19T21:30:46.409+10:00

@Anonymous:
All these things, like the material made of the baking tin, the design of oven and the distance between the bread and the heater will affect the time of baking.

As long as your bread is cooked through with beautiful texture and colour, it's no problem. The taste is not related to the baking time.

Hi Christine! Made this last night and it's so...

2011-09-18T05:10:33.778+10:00

Hi Christine! Made this last night and it's so good! My temp was just 180 but only baked it for less than 10mins and the bread was done. I wonder why it was so fast. I had to lower my temp to 150 on my next batch but still the same, was done in less than 10mins.

How come? I wonder if my bread could have tasted better If baked longer. If i waited until 10mins i am sure it will get burned and too dark.

Thanks Christine :) will try baking tonight :)

2011-09-16T14:51:27.707+10:00

Thanks Christine :) will try baking tonight :)

@An...

2011-09-16T13:42:54.614+10:00

@Anonymous：
Any oven that can bake will work. If you don't have a bread maker to help knead dough for you, then you have to knead it by hand.
Skim milk powder can be used, but doesn't have much flavour as full cream one.

Thanks Christine for clarying and answering my que...

2011-09-15T17:50:23.279+10:00

Thanks Christine for clarying and answering my questions. I have two more questions please:

I don't have a bread machine or bread maker, I only have a multi-function oven where I bake my cakes and stuff. Will this be ok? as for the powedered milk, is skim milk ok to use? Thanks again.

-Gladz

@Gl...

2011-09-15T15:46:17.732+10:00

@Gladz :
Oops, let me clarify a bit.
I used instant dry yeast actually, no need to activate it beforehand. Very handy.
Some brands just labelled it as instant yeast. They are the same things.

Hello Cristine, thank you for your reply on my que...

2011-09-15T12:56:29.602+10:00

Hello Cristine, thank you for your reply on my question about the mixer. I got confused though on your reply about the instant yeast. Your ingredient calls for instant yeast too but there was nothing on your recipe that says about activating the yeast...Please clarify.

Also, I only have Instant Dry yeast..is this the same as the one on your list of ingredients that says Instant yeast? (Without the word DRY). Do i need to put this into the water with sugar first before incorporating into the other dry ingredients or simply follow your recipe? (no need of water and sugar or activation)..

Thank you so much for your time. I have bookmarked your site to easily check on your replies :)

-Gladz