After that we went to Midvalley mall because I wanted to look for a very soft pillowy bread loaf to buy after watching a video online showing soft soft bread loaf being cut overseas.
*** Chun Heong Kopitiam ***
8.37 am - found that sun huat Kee 3jc that we like to eat has moved to this coffee shop so he ordered dry 3jc noodles MYR 10 nett shared by the two of us. The noodles are soft and a bit gooey which we like.
Hot cham and cold cham, total MYR 5 nett.
He bought 3 tubs of soy pudding aka tofufa as takeaway.
*** Bakery items ***
In midvalley mall, I walked to the bakeries and eateries listed below to look for the very soft bread:
1. Bread story
2. Komugi
3. Lavender
4. Christine
5. Yin
6. Secret recipe
7. Bar cook
8. Jaya grocer baker son
9. Chateraise
10. Finest bake
1. Lavender MYR 23 nett
a. Soft bread loaf shokupan MYR 10 nett
b. Chocolate marble bread loaf MYR 7.10 nett
c. 6 very small Orange lemon pound cakes in prepacked MYR 5.90 nett which taste very good, buttery with orange taste so I will buy these tiny pound cakes again.
2. Bar cook MYR 27.50 nett
a. Banana cake MYR 15.50 nett
b. One salted egg yolk tart MYR 12 nett
3. Finest bake
One container with 25 pineapple rolls MYR 26 nett
Tried all of them a bit and found that all items are tasty.
*** Milk ground ***
1.37 pm -
5 x 18g cheese jelly pudding on stick original taste high calcium
5 x 18g cheese jelly pudding on stick with a light strawberry taste
I ate 3 sticks to try. The cheese taste is very light too. Very easy to eat.
*** Christine ***
10.10 am - bagelicious breakfast until 11 am. Will try it one day.
*** Secret recipe ***
*** Dumpling skins ***
1.48 pm - I ate all the dumplings skins he kept for me the previous day. Tasty 😋 similar to eating pan mee.
Evening 43.85
His legs feel a bit tired from cleaning and packing yesterday.
*** Sing Kee kitchen ***
2 pm - he stopped by sing Kee kitchen Taman desa bought chapfan takeaway MYR 12 nett for his early dinner. He also bought a cold cham drink from sepetang coffee shop
*** Lavender ***
*** Tang Zhong soft bread ***
"This bread comes out so different because of a special water roux technique called Tangzhong Method (탕종법 湯種法). Flour, water and milk are mixed and heated to make a roux like mixture and this is added to the dough. This method was traditionally used in China to make buns with a soft and springy texture. And then in the early 1920’s a Japanese baker decided to use this method to make this style of soft bread."
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thanks for sharing this info. I will look for shokupan when shopping in MidValley.
ReplyDeleteI believe the shokupan bread loaf is available in all lavender shops so you can get it at pavilion Bukit jalil too.
DeleteGot sudden craving for super-soft bread?
ReplyDeleteNo, not craving for eating but because saw some videos cutting very soft loaf bread, just want to find some. I prefer sourdough chewy wholemeal bread loaded with seeds and nuts.
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