Apr 14 2020, 06:26 PM
QUOTE(Jedi @ Apr 14 2020, 06:18 PM)
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
Making bread and stuff.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
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
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