My children love eating pao & bread. Last weekend, I made sweet potato pao for them to bring to school. This weekend, I made wholemeal pumpkin pao.
Actually, the dough that I kneaded was for baking bread. But the bread that I baked can't keep for next day consumption. It tends to become harden and dry although still spongy (texture is ok). So, I just steamed it. Using high gluten flour doesn't help to improve the softness of the bread.
My question to all the sifu(s) out there, do you know what actually went wrong with the bread I baked? (I followed the recipe exactly).
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Your pumpkin looks so great. Too bad, I couldn't give you any tips. I don't bake at all.
ReplyDeletecheck the temperature of the oven, or maybe try baking 2nd round to see.. sometimes, even we follow the recipe accordingly, it will not be able to get the result we want..
ReplyDeleteCynthia, I tried many times.. still the same result...
ReplyDelete