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Message Board  |
hello, C Wu
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hidehide
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I think it's difficult to make the pullman bread with the crust of the white bun,
because if the crust of the pullman bread is so thin and soft,
the pullman bread dents after baking.
I recommend this recipe below.
This bread contains tapioca starch and the crust is softer than usual white bread.
You can use corn starch instead of the tapioca starch.
http://home-baking.net/english/bread/tapioca-white-bread.php |
| 2010/03/06
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Re
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C Wu
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I'm doing alright. Thanks. I enjoy looking at your website when I get free break, so I definitely know when there's something new ;)
I tried making the "white buns" a few weeks ago, and it was very soft. I really like the texture resulting from starch syrup. I'm currently trying to find a good pullman bread recipe, one preferably with light and soft crust. Do you have any advice? Pullman bread is my favorite type of bread =) |
| 2010/03/02
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hello, C Wu
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hidehide
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Long time no see :)
How are you doing?
I'm so surprised that you found my recipe.
Because I didn't inform in my diary.
>gotta try out your new recipe
I'm glad to hear that. |
| 2010/02/28
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earl grey melon bread
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C Wu
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| Happy new year! Your website just gets better and better, gotta try out your new recipe. Videos are also very good. Continual thanks! =) |
| 2010/02/27
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hello, Tsukino chan
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hidehide
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Did you mean this recipe?
http://home-baking.net/english/bread/cornet-bread.php
Sorry, I couldn't find the place to buy the mold :( |
| 2010/01/31
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<3 Choco coronet
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Tsukino chan
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Hihi from d UK! XD
Do you know where to buy coronet mold for chocolate coronet?
Do you have recipe for choco coronet? |
| 2010/01/31
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>irene
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hidehide
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Thanks for posting your comment.
I'll update new recipe more. |
| 2010/01/24
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;)
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irene
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| i'm so glad i found ur site. everything looks so perfect and you make everything easier to understand with the step by step pictures and all. i've been looking for someone who has such skills to share with the world. thank you! ;) |
| 2010/01/23
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>Erin
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hidehide
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Thanks for visiting my website :)
>I was wondering if it would be OK to try to put berries in the custard cream
It's ok. |
| 2010/01/19
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Hello!
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Erin
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| Hello! I found your site looking for a cream bread recipe. I was wondering if it would be OK to try to put berries in the custard cream, do you think? I haven't tried any of your recipes but they look so good! (After I finish my diet, I will!!) |
| 2010/01/17
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>Pei Ji
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hidehide
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>1)Did you whip the egg white by hand or mixer?
I whip the egg white by my hand.
2)Can I spoon out the batter instead of piping it?
If you don't mind the shape of macaroon, you can.
>P.S Second attempt in ice cream. Success! ^^
Good :) |
| 2010/01/02
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Macaron
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Pei Ji
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because i have many egg whites, so I made macaron ~not sucessful :(
1)Did you whip the egg white by hand or mixer?
2)Can I spoon out the batter instead of piping it?
P.S Second attempt in ice cream. Success! ^^ |
| 2009/12/31
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answer from hidehide
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hidehide
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>Pei Ji
>Have I overbeaten the cream?
Yes, that's right.
When you beat the cream, be careful not to overbeat
and use the mixing bowl in a larger bowl of ice water.
>Tsukino chan
I think you took the macaroons out from the oven
before macaroons weren't baked well. |
| 2009/12/27
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Macaroon
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Tsukino chan
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I made some macaroon in a hurry and they sunk in the middle! >.< Oh well...
I made custard bread with your bun recipe! The bun texture was just right this time!
Domo Arigatou! |
| 2009/12/27
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ice cream~ T^T
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Pei Ji
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today i tried to make ice cream but i think i failed.
When i whipped the cream, it turned lumpy.
Have I overbeaten the cream? |
| 2009/12/26
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>Pei Ji
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hidehide
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>P.S. thank you for your recipes with easy instructions!
>so far I made 5 of your recipes. very yummy! ^^
I'm glad to hear that :)
Today is December 24.
Merry Christmas! |
| 2009/12/24
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Spinach ham egg~pan
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Pei Ji
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aha! wakarimashita ^_^
P.S. thank you for your recipes with easy instructions!
so far I made 5 of your recipes. very yummy! ^^ |
| 2009/12/24
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>response from hidehide
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hidehide
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>Pei Ji
You can use the pumpkin instead of the sweet potato
at the recipe you told.
>**Sorry, I don't understand how the spinach ham egg
>bread gets its shape (incision part)
Turn the dough at process 9-5.
Cut the dough to vertical direction from the direction you pinched.
>Tsukino chan
Long time no see :)
>At normal temperature they were oily and undercooked but when i
>tried them at a higher temperature (300C) they were surprisingly
>well cooked all through!
Good!
When you make danish dough, please make at 18 degrees C or less
in the room temperature. |
| 2009/12/22
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Melonpan and butter roll
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Tsukino chan
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I tried making melon flavored melonpan! It smelled nice and tasted good! I made butter rolls with margarine... At normal temperature they were oily and undercooked but when i tried them at a higher temperature (300C) they were surprisingly well cooked all through!
I liked the way you braided the meatloaf bread so i made pain au chocolat the same way! (^3^) |
| 2009/12/22
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Pumpkin
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Pei Ji
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Thanks for the advice ^^
But how about pumpkin as a filling:-
http://home-baking.net/english/bread/sweet-potato-bread.php
P.S: Yay! Lots of new recipes :)
**Sorry, I don't understand how the spinach ham egg bread gets its shape (incision part) -_-"
http://home-baking.net/english/bread/spinach-boiled-egg.php
Sorry for so many questions! |
| 2009/12/19
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