So I went to Europe and Russian markets trying to find gardenia massimo type of bread

Couldn't find.

The EU bakes bread in a big bun and sold in slices which are oval from small to big then to small. If u don't finish it on the same day, it hardens like rock

The white flour area is not chewy like gardenia massimo as well.


What did our bread company put.
It's hard to find an equivalent

Even our local pastry shops. Slogan and motto say like European pastry but ntg like it. (Lavender)
All fluffy sugary and soft on inside

Its a secret recipe from uncle slo cum

Now bread salesperson not happy cos many bread sales not as good as k/ says!

they put milk. thats the dfference.

they preferred that way

fluffy bread tend to spoil much faster

they want bread to last longer

not that they dunno how to do it

.... made using 11 secret herbs and spices ...

Softaner


Bread softener/emulsifier: An additive which binds with the water and fat in the dough, to stabilise the mixture. It improves crumb and the slicing behaviour of the bread, and enhances a sense of freshness', i.e. the springiness of the finished bread

This post has been edited by tikaram: Apr 14 2020, 06:26 PM

Soda bikarbonat or baking soda?

Making bread and stuff.
They put bread improver. Retain moisture and texture even keeping long.
2nd it's the method. U want this kind of bread natural.
Use Tang Zhong method it makes bread silky smooth, and this is all bakery doing

Lol downy or softlan?

Bread softener/emulsifier: An additive which binds with the water and fat in the dough, to stabilise the mixture. It improves crumb and the slicing behaviour of the bread, and enhances a sense of freshness', i.e. the springiness of the finished bread


Tesco got.

Ayam wife ban this ingretian

This post has been edited by tikaram: Apr 14 2020, 06:27 PM

"tangzhong" my fav way for home made bread~

soft and moist

Oic ayam learn today also
I dont bake roti before

Some European dont like our gardenia. They say its too sweet. Maybe Malaysian too used to sweet stuff.

Anyway, Historically breads are hard and dry (and hard) so they can keep it for a long time.

viole belajar buat roti

U sure viole bukan belajar how to cum mayonis..oh wai

Malaysian bread follow British type of bread making. Made on an industrial scale, cheap and nasty, fast to produce but nutritional value is low, that's why they usually add 'vitamins and minerals' to enhance the 'quality'. Its, light and fluffy, made to last longer unlike most of continental style bread. Its called 'Chorleywood bread process'.

https://en.wikipedia.org/wiki/Chorleywood_bread_process

Ours is low quality bread that won't tahan.

Same like roti bangali
Farking dry

Only good for cicah with kopi o

To eat plain like that really eww