Tuesday, June 17, 2008

Perfect From All Sides

It was another bread-baking evening last night, and I whipped up two beautiful Raisin Loaves using my new pullman pans that were brought back for me all the way from Hong Kong last month. I've been excited all month about these pans. Not only did they produce perfectly square loaves, giving a lovely, evenly golden crust on all four sides, but loaves such as this raisin bread, and even my milk loaf, now exactly resemble the same kind of breads I used to love and always buy at Chinese or Japanese bakeries.

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Square loaves are quite common to find in such East-Asian bakeries, while we often find the pillow loaves more common here in North America. I've already used my new pans a good number of times this past month, and I'm extremely satisfied with them. What I've noticed with these square loaves (along with my dad) is that for some reason, the bread keeps its moisture for longer. Perhaps because all the sides bake evenly when its contained in the box, thus allowing for less moisture to escape from the top, unlike the topless loaf pans.

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I'm happy to say that I can now enjoy a true Hong Kong-style breakfast: a thick slice of bread toasted, spread with some butter and jam, peanut butter and honey, or a classic HK spread, condensed milk (if you've never tried it on toast, you are seriously missing something quite brilliant!) along with a delicious cup of HK-style milk tea. That is to say, if my loaves of bread can last that long; not even an hour after they came out of the oven, my dad already ravaged half a loaf...


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