My Formosa Food began as a blog where I shared 🍜Taiwanese, Japanese, and Asian-inspired cuisine. Since then, I’ve unearthed a passion for baking. Join me on my baking journey, and let’s inspire more people to bake at home
🍞 From flour to oven, I’m on a delightful journey of creating mouthwatering sourdough, yeast-risen, and Asian-style breads. Join me as I knead, rise, and bake my way through the world of homemade goodness! 🍰🥖
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Sorry to hear about that, but it could many reasons here are a few: 1- Make sure you are using a Pullman loaf pan, this will keep the shape during cooking. 2- Ensure that the dough is kneaded well to develop enough gluten, which helps the bread hold its shape. 3- Overproofing or underproofing can affect the final shape. Try adjusting the proofing time slightly. etc. Hope this helps.
Do you have the measurements in cups and tsp and tbsp by chance? Thank you I am making this tomorrow! I will probably just do the finger hole round trick versus the hole rolling out and creasing together. We shall see how it goes lol! Thank you for this video!
