Author: RENREW

Where are you buying your so much missed Bread, Cheese and Sausages [Copy link] 中文

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Post time 2013-9-24 09:49:27 |Display all floors
This post was edited by WhiteBear at 2013-9-24 09:49
futsanglung Post time: 2013-9-23 17:07
Do not tell the China Customs, they do not like you bringing any foodstuffs

Customs "cleared" some spices out (nutmeg and one or two others) ;) rest was left OK.

It is "The Magic At The Airport" - not approved items (like some spices) just dissapear before a luggage is on the belt.
It's fine by me.

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Post time 2013-9-24 12:50:58 |Display all floors
WhiteBear Post time: 2013-9-24 09:49
Customs "cleared" some spices out (nutmeg and one or two others) ;) rest was left OK.

It is "The M ...

Have you evern made bread without butter/fat/oil and the crust is crispy ?
I read that to form the crust, add steam in the oven so the crust will be formed well. I thought steam is for  moist and softness.
A system that cannot nip greed in the bud, this system becomes the breeding ground of crime.

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Post time 2013-9-24 14:57:54 |Display all floors
WhiteBear Post time: 2013-9-24 09:49
Customs "cleared" some spices out (nutmeg and one or two others) ;) rest was left OK.

It is "The M ...

The food detector dogs are usually in evidence at Shanghai Airport, they remove around 15% of bags for further inspection

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Post time 2013-9-24 16:29:15 |Display all floors
This post was edited by WhiteBear at 2013-9-28 06:23
shengshi Post time: 2013-9-24 12:50
Have you evern made bread without butter/fat/oil and the crust is crispy ?
I read that to form the ...

to make a crust ...

I put the bread/roll/bun in the boiling water - just for a few seconds,
then I bake it in the oven.

If You want to make it in the "bread machine" - have to know the moment between the rising and baking, and then use the hot water on the outer layer.

I don't use a fat in yeast-dough, except if I want to make "olive buns" and some kinds of pizza.
My "everyday recipe" is very easy: wheat flour, lukewarm water, salt, sugar, yeast
...and the patience :)

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Post time 2013-9-24 16:49:30 |Display all floors
WhiteBear Post time: 2013-9-24 16:29
to make a crust ...

I put the bread/roll/bun in the boiling water - just for a few seconds,

What do you put?
You mean you put the bread in the boiling water---not the half-baked dough into it? Then it's re-heat .
The dough you just knead or the bread?
Thanks for sharing.
A system that cannot nip greed in the bud, this system becomes the breeding ground of crime.

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Post time 2013-9-25 06:52:06 |Display all floors
shengshi Post time: 2013-9-24 16:49
What do you put?
You mean you put the bread in the boiling water---not the half-baked dough into i ...

Yes, I put a kneaded dough in the water after the second rising stage, and BEFORE baking.
If You do it only for some seconds - You can have crunchy outer layer. It should float.
Don't keep it too long.

I found this way while practicing another recipe - obwarzanki
long (30-seconds-1 minute) boiling is OK for the boiled buns (obwarzanki), but to have a crust - 5-10 seconds on each side is enough.

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