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

i actually find gardenia to tahan longer than those bread that I bought from bakery lol. usually can tahan another week after the expiry

probably due to preservatives?

not sure bout masimo

This post has been edited by ZeneticX: Apr 14 2020, 06:50 PM

I dont know about roti and mayo..

But i already got the sosej

They put chemical to make it soft.

Ayam ban eating gardenia already. Those things are not good for your body.

Fats. Milk and oil. Then there are also lots of additives that improves the dough and yeast performance, also high protein flour.

Those European bread call artisan bread. Only AP flour, salt, yeast, water. Yet it tastes richer than commercial loaves.

Also gardenia use very high speed machine. Thats how they get fluffy white slices. But that process destroys carotene that gives nice taste and that yellowish hue you see in artisan loaves.

Ask gardenia...

EU bread is tastier for me.
Factory bread here like G and M are like damp sanitary towels in comparison.

dip in eggs and fry.

Palm oil

haiz

science failed

humidity level different too much

u put gardenia on aircond kuat room u see

malaysia humidity is very serious
u see a cup of cold water can gather how much water from air around the cup

in the other hand

biscuits in europe more crunchy than in malaysia
in malaysia, biscuits left in open space quickly become soft and no crunchyness
because it absorbed too many water frm air

Those are what real bread look like la bodoh

bodo dont buy the 0.50 euro bread la.

I am not sure. Usually if left long wrapped with rubber band also Lao Hong

Anyway French fries mcd in rus and EU is super crisp and lasts after 6 hours. Whereas our fries become lembik


There's a also a rumor mcd Europe uses pork lard mixed to cooking oil for deep fry French fries. Another reason my Muslim colleagues don't support mcd overseas apart from Palestinian bullet to yahood issue

You mean she bannered eggs?

our environment is humid la. Theirs is not. That is why the whatever food you leave outside will harden.
French fries in McDonald’s no longer fried with beef tallow or beef fat la.
No need to drag the Israelis and palaestinians into this , otherwise your colleagues no need to kuda on fob and ig using their pc or iPhones which all have Israeli IP. they can also get lost without Waze too.

could it be uncle slo's cum or uncle's slo cum?

That easy to harden bread type, after cutting the slice you want to eat, keep the rest in tight container/storage. It will stay soft longer. Don't let it in paper bag or in the plastic, it will become hard like a stick in a day. Try it

the loafs u are describing are basicly that. loafs of flour,water,yeast saltsugar. thats all.

loafs like gardenia are called enriched loafs where fat (butter,oil) and milk is added to the loaf to make is less crusty and softer.

Their staple food. Even their normal Bakery store can win our so called first first class Bakery store by 9 streets.

And to be fair, if they cooked nasi lemak, they lost us by 9 streets.

And their saliva got more than us. So they can eat hard bread. Sos see yakitatei Japan

This post has been edited by kcchong2000: Apr 15 2020, 08:01 AM

Malaysian taste similar to american taste in bread. Like it soft. Europe ans middle east like it rough.

haizzz

humidity explained to u, u also dont understand

somenore come out pork shit

i guess u cant understand what is humidity

This post has been edited by ifourtos: Apr 15 2020, 09:14 AM

i disagree, in our local bakery like lavender or others in 1U and mid valley, you can find many loaves which are rock hard

Gardenia still have the best white bread. Massimo about the same as high 5