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Curry Chicken Bun(recipe & pic)
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nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Fri Aug 22, 2008 8:55 am    Post subject: Re: yeast Reply with quote

shine wrote:
island hi,

may I know what form does the yeast comes in?


shine

Extracted from The Cook's Thesaurus

active dry yeast = dry yeast



fresh yeast = compressed yeast = active fresh yeast = cake yeast = baker's compressed yeast = wet yeast



Substitutes: active dry yeast (Substitute one package or 2 1/4 teaspoons for each .6-ounce cake of compressed yeast) OR instant yeast (Substitute one package or 2 1/4 teaspoons for each cake of compressed yeast) OR bread machine yeast (Substitute 2 1/4 teaspoons for each cake of compressed yeast)
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shine
lurker


Joined: 09 Feb 2007
Posts: 3

PostPosted: Mon Aug 25, 2008 10:17 am    Post subject: yeast Reply with quote

Gina & Nora,

Thank you so much for answering my question! Very Happy

Actually I have used active dry yeast before to bake bread using bread machine, however I have also seen yeast in the cold food section (butter section?) so was not sure which type should be used in this recipe. Don't know why but I always assumed those active dry yeast can only be used in bread machine.

Anyway I am glad to learn something new. Thanks Nora for posting the pics too!

island
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05533
lurker


Joined: 20 Aug 2007
Posts: 15

PostPosted: Thu Nov 06, 2008 1:24 pm    Post subject: Reply with quote

Hi Florence, need to ask you- how does this bread compare to the tangzhong water roux recipe that you write on your blog?Because i tried both this recipe and the tangzhong recipe and prefer this one because it produces a fluffier softer bread.Or is it because i didn't need the tangzhong water roux bread long enough?Thanks
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