At Glory HomeMaker, I share with you my day to day activities as a work/stay at home mum. My contents would include my culinary skills, home and appliance maintenance among many other exciting activities.
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Good Afternoon Mrs. Glory I did the bread it came out very well sweet and beautiful on the outside..... But 🤔 There is a little concern; The inside of the bread is not white. It is Brown like carton colour brown, What error do you think i made?
Good afternoon sir. Am glad you got a sweet bread 😊 For the Inside colour, too much butter, nutmeg or cinnamon powder can affect it. Some of my bread does that too, what you added in will determine the colour. I hope this helps.
@@GloryHomeMaker I added butter, improver, milk flavour, sugar, yeast, very little salt(2 pinches).... Then it's from the butter because i actually melted it before adding into the mixture
@@GloryHomeMaker I was confused because the bread came out light brown, stretchy, No holes, no funny crumbs, sweet my people enjoyed it. I mean i felt like a champion not until i saw the inside 😅😅 I was not happy at all
@@GloryHomeMaker The taste is very very okay like normal bread taste, sugar level is average. Just the inner colour that made me worried that's all... my family ate it and they found nothing wrong with it. No madam it's not for sale. just for the family😁😉. Next time i will take note of the quantity of butter i'm using. Thanks for taking your time to reply and point out mistake Mrs. Glory God Bless You Madam 🙏
Yes you can, I always use different vegetables to make my soups, it helps the taste and flavour of the soup each time. Use more of the one you prefer most and add less of the others to start with.
@@GloryHomeMaker It keeps sticking while am turning it. It never stopped sticking after turning it for a long period. I couldn't even wrap it around the egg because of this and had fry it that way. Could it be the flour?
Oh my friend! Osu is whitish in colour, a form of thickner for Egusi Soup found mostly with the Igbo people of Nigeria, it has a slight flavour too. Egusi Soup can also be prepared without Osu and it still comes out amazing. Thank you for your feedback.
Sandwich is usually a light meal of fillings placed in between 2 slices of bread. Here's an example ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KgaZSYGebQI.htmlsi=31Vfq-giGUXiLbh-
Thank you for your feedback. I didn't measure this recipe ingredients in grams for the benefit of people that might not have a scale and still want to bake. I have many other recipes measured in grams and you can actually use a measurement converter to get it in grams. I appreciate you.
Great video and very detailed. Also happy that you respond to questions asked. Many YT content creators don’t. I would like to know why proofed only once. What’s the difference in proofing once or twice. Also, i noticed you didn’t add eggs, do eggs change the flavor? Thanks
Thank you for your feedback. This particular bread recipe is modelled after the Nigerian bread called Agege bread and it's proofed only once that makes it dense and heavy not fluffy. Proofing twice gives you a fluffier and lighter bread. Personally I have observed that proofing more than once intensifies my bread taste and gives better texture. I didn't add eggs because we don't use eggs for AGEGE bread. Eggs acts as an emulsifier and it gives you a smoother bread dough. I make bread almost daily, some I add eggs some I don't and they are all great though when I add eggs I notice a change in the texture and taste of the bread. Am glad I could answer your questions and I hope it helps.
I make bread like this when I'm living in Thailand. But instead of a pot, I use a deep frying pan with another frying pan for a lid. I have an airfryer so after 30 minutes on the gas cooktop, I put into the airfryer for 10 minutes at 160°. I also make bread rolls the same way but only 10 minutes on the stove top then 5 minutes in the airfryer. Prior to last year, I only used the frying pan successfully, turning the rolls after 10 minutes for another 20 minutes.
There are lots of options, we call theme 'swallow' here, like Garri, pounded yam, Amala, Semo, etc. On some occasions I do eat the soup alone. Thank you for your support!
Bleached palm oil is used for some certain of our Nigerian local dishes like, Ewa Agonyin sauce, Ofada or Ayamase stew, etc. Apart from such dishes, there is no need to bleach the palm oil, use it as it is. Thank you for your question.
