tag:blogger.com,1999:blog-5651062489254246823.post8793628832247845949..comments2024-03-23T09:49:53.650-07:00Comments on My Mind Patch: Breadmaker Soya Pulp Choco Swirl Loaf 面包机豆渣巧克力吐司My Mind Patchhttp://www.blogger.com/profile/08146810650379134991noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5651062489254246823.post-20520741563322329392017-11-28T07:32:38.357-08:002017-11-28T07:32:38.357-08:00Oh, the 20g of milk replacement was just an estima...Oh, the 20g of milk replacement was just an estimation. You can add a small amount of bread flour during kneading if the dough is too wet.<br />All the liquid ingredients like egg and butter can contribute towards a wet dough. A wet dough, although stickier to handle, usually will give the bread a batter texture. <br />Usually I would use cold ingredients if I knead the dough in a BM. The BM motor would generate heat during kneading, so the cold ingredients would prevent the temperature from going too high. Yeast works well in temperature around 26 to 27C.<br />I would use rom temperature ingredients if I hand-kneading the dough.My Mind Patchhttps://www.blogger.com/profile/08146810650379134991noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-8102145068802399292017-11-27T17:00:11.551-08:002017-11-27T17:00:11.551-08:00Thanks you so much for your advice, you are so goo...Thanks you so much for your advice, you are so good can also explain why I have underbake pale colour bread.<br />Actually I don't have the soya pulp, so I follow your previous advice replace by 20g milk. May I ask clarify, so dough is wet due to liquid amount and sugar content ? Btw why we put cold liquid and butter instead of room temperature. Can see some recipe using room temperature ingredients.<br /><br />Thank you so much much... Have helped me so much and I learned moreLeanhttps://www.blogger.com/profile/04141438625013775473noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-63329689140526848222017-11-27T07:45:11.264-08:002017-11-27T07:45:11.264-08:00Hi, from your description, it seemed that your dou...Hi, from your description, it seemed that your dough<br />maybe too wet. The amount of liquid contained in your soya pulp may affect the wetness of your dough. You may have to reduce the milk quantity by 10 to 15 g if you’re going to try this recipe again. If the dough is dry, slowly add this reserved quantity of milk after about 5 minutes.<br />If your dough is too wet, the bread would not be able to bake to golden.<br />Although there’s a difference in baking duration, both machines were able to bake the bread well :)My Mind Patchhttps://www.blogger.com/profile/08146810650379134991noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-32463753003540410962017-11-27T05:43:54.391-08:002017-11-27T05:43:54.391-08:00Thanks Miss Goh, just realised i duplicated poste...Thanks Miss Goh, just realised i duplicated posted my questions, so sorry please ignore my duplicate questions posting.<br />My observations, my outer layer is also sticky not like yours in the photes where i can see an obvious skin is protecting.<br />When i roll the dough with rolling pin, the whole dough just stick on my marble table. I have to use scrapper to scrap it up, i try not to pull the dough too hard and breaks the gluten. Then after i stack the chocolate and plain together and roll both end to center and flip over, the whole bread like collapsing and put into the baking pan, the surface is so wet.<br />Just wondering, after I paused the machine at 1:30, it took me sometime to roll into oblong shape and make the chocolate dough due to the dough stickiness before i put back the dough back into the pan and resume the BM, will this affect the bread quality (because my bread doesnt brown and cook thru)<br />I will try to see if the whirpool bread recipe in Mayer BM, i noticed Whirpool baking is about an hour but Mayer BM baking only starts at time 0:45 which means it will only bake for 45 mins.<br /><br />Sorry for my long queries. I am new to baking bread.Leanhttps://www.blogger.com/profile/04141438625013775473noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-373966897290648212017-11-27T00:24:12.221-08:002017-11-27T00:24:12.221-08:00Hi Hoay Lean, usually the sweet dough would have a...Hi Hoay Lean, usually the sweet dough would have a stickier dough due to the higher quantity of sugar. The outer layer of the dough is drier and easier to handle than the inner layer. In other words, the outer layer is like a skin protecting the stickier inner dough. So when I handle the dough, I would try not to upset this structure too much. Wearing gloves to handle the dough also can minimise the stickiness problem. <br />Regarding the cocoa powder, as the powder contains fat, adding too much of it may weaken the gluten in the dough, making it sticky to handle. I’m assuming your cocoa powder does not have sugar in it.<br />To my knowledge, the Mayer BM does not have baking function like Whirlpool BM. The “Roast” function of the Mayer BM should be quite similar to “Bake” function, but I didn’t try it out. Whirlpool BM does not allow the user to pause the program, so I have to knead using the “Dough” function, after shaping, then select “Bake” to bake the dough.<br />If you’re going to try the Whirlpool bread recipes in Mayer BM, you can use the method mentioned on this page of the recipe. That’s mean you knead the dough, pause the program, shape and return to the BM, and resume the program.<br />Hope my explanation is clear to you :)My Mind Patchhttps://www.blogger.com/profile/08146810650379134991noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-11806197706106647272017-11-26T21:54:11.662-08:002017-11-26T21:54:11.662-08:00Hello there,
Just bought the machine last friday...Hello there, <br /><br />Just bought the machine last friday and immediately tried your receipe but have some issues, need your help to advise :<br />1) After the 1:30 took out the dough but it was very sticky unable to handle with my bare hands<br />2) For the cocoa portion I add in Valhrona cocoa powder but could not get the colour so I add in more, the more i add the stickier the dough is, why ?<br />3) saw some of your recipe using Whirpool machine bake function, can i use the same recipe and bake in Mayer machine and which function should I use ?<br /><br />Leanhttps://www.blogger.com/profile/04141438625013775473noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-80085390029649247182017-11-26T21:48:32.247-08:002017-11-26T21:48:32.247-08:00Hi, I just bought this MMBM12 and immediately i st...Hi, I just bought this MMBM12 and immediately i start tried your recipe, encountered 2 issues :<br />1) Dont know why my dough is very sticky when i took out from the pan, so was very difficult to handle.<br />2) The cocoa portion i used Valrhona cocoa powder, could not get the cocoa colour so in add in more powder, the more I add the dough get stickier<br /><br />Please help.<br />I saw other bread recipe which you use Whirpool bread maker machine using the bake function, can i use the same recipe in this Mayer machine ? but doesnt seems like the Mayer have bake function only. <br />Leanhttps://www.blogger.com/profile/04141438625013775473noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-32246195058445856872016-12-20T14:52:12.800-08:002016-12-20T14:52:12.800-08:00Oh Cindy, so sorry to hear that 😳 I do not have a...Oh Cindy, so sorry to hear that 😳 I do not have a mixer, so can't give you good directions on using a mixer to knead. But from my experience, the dough should form after about 5 to 10 minutes of mixing. If the dough still could not take shape after about 10 minutes of kneading, add in bread flour tsp by tsp at interval of about 1 minute, till the dough starts to take shape. The type of bread flour and the wetness of the soya pulp may cause the deviation in measurement. Hope this info helps 😊My Mind Patchhttps://www.blogger.com/profile/08146810650379134991noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-54962994791467835112016-12-20T06:52:09.210-08:002016-12-20T06:52:09.210-08:00Hello there :)
What's the setting if I use a ...Hello there :)<br /><br />What's the setting if I use a mixer instead of a breadmaker? I have been kneading it for almost 20 mins and the dough still won't form... :(Cyndyhttps://www.blogger.com/profile/03878381130338985585noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-49783827982022763922016-06-30T06:02:37.283-07:002016-06-30T06:02:37.283-07:00Ok Noted. Thank you :) Ok Noted. Thank you :) Anonymoushttps://www.blogger.com/profile/03462418217761569283noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-14367848929551292982016-06-30T05:43:55.094-07:002016-06-30T05:43:55.094-07:00Hi Sharon, you can replace the 35g soya pulp by 20...Hi Sharon, you can replace the 35g soya pulp by 20g of cold fresh milk. <br />Hope you'll like the recipe :)My Mind Patchhttps://www.blogger.com/profile/08146810650379134991noreply@blogger.comtag:blogger.com,1999:blog-5651062489254246823.post-89008381013034744482016-06-30T00:05:42.733-07:002016-06-30T00:05:42.733-07:00Hi Ms Goh,
Thank you for sharing your recipes. I ...Hi Ms Goh,<br /><br />Thank you for sharing your recipes. I would like to try this bread but I don't have multigrain soya pulp, can I replace it with something else ? If yes, replace with ? <br /><br />Thank you very much in advance. <br /><br />Sharon <br /><br />Anonymoushttps://www.blogger.com/profile/03462418217761569283noreply@blogger.com