Traditional Chinese is still used in Taiwan and Hong Kong and possibly other places. Anyway, traditional or simplified, I have great difficulty reading Chinese. I did make an attempt and much to my surprise, I could figure out some parts of the recipes! After all, how many ways are there to write a recipe? Just to be sure, I asked a friend to do a translation to see if it matched my own translation.
|from the book|
here. The bread did turn out a bit flat. I noticed in the book, the bread didn't rise very much either. So I don't think I was too far off.
previous bread wasn't due to the tangzhong? I don't really care enough to investigate what caused it. The taste of Yvonne C's tangzhong wholemeal bread was so so. But the bread was moist, soft and fluffy.
Since Alex Goh and Yvonne C's bread are quite similar, I shall compare them. In terms of moistness, softness, fluffiness, both hit the mark. But I prefer Alex Goh's bread (even though I'm over him already) because his bread is tastier.
Next on my baking journey - I'm entering the world of sourdough.