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Hi Susan, Use the cloth you have but make sure you dredge it heavily in rice or rye flour before placing your shaped loaf. Gather the sides of the cloth and fold the edges to get a wrap round the dough. Do not wash the cloth after use, just give a good shake to remove the loose flour and hang to dry. Hope this helps.

Hi Merstar, Would you be able to advise the quantity of each ingredients for making it to ice say a 9 inch cake? Thanks again...

Hi All, I am baking some cakes for a friend and am looking for a tried and tested dairy-free chocolate frosting/icing for cakes. Would appreciate any suggestions or recipes. Thanks alot.

Sourdough Bagels.... Cheers... Don

This is a sourdough rye... Cheers... Don

Hi Dan, That's a great tutorial you've done... Appreciate the time and effort you put into doing this even though you are busy with all your other works. Big thanks! Cheers... Don

Fangjin, I forgot to add, Raffles Culinary Academy is in Singapore which is not too far away from Malaysia and I think the taste between Singapore and Malaysia do not differ much... Cheers... Don

Fangjin, There's another place called the Raffles Culinary Academy under the wings of Raffles Hotel. Its a 2 years course with attachment/hands-on in various positions in the hotel culinary setup. Its quite costly though but it should do you good... Cheers... Don

Hi there, The recipe looks fine to me. Guess you might have overmixed or what I call "overbeat" the mixture... Cheers... Don

Hi Anna, I would say 375g of flour will do well plus giving you some dinner rolls. The remaining stuffs(salt, water, sugar and etc) would be easy for you to calculate. Cheers... Don

Hi Debbie, You can substitute it with maple syrup or honey, it should be fine. Cheers... Don

Hi Jim, You might want to try this recipe... 700g Flour 490g Milk or half water half milk 7g Dry baker's Yeast 30g Golden syrup 70g Melted butter 14g Salt The process should be familiar to you so I will not eleborate on it. I hope this will work out well for you. Do let me know... Cheers... Don

Hi there, It's best to soak the rice overnight with some salt in the water to obtain good consistency and I would use glutinuous rice instead of broken jasmine rice unless its the same where you're located. I would line a steamer with cheese cloth, put the rice then cover loosely with the cloth and steam till cooked. It should be sticky and rice is translucent when cooked with a little spring to it. Cheers... Don

Well, its kind of simple to make the dessert, we make it ourself and if you are willing to have a go, let me know and I'll post the recipe... Cheers... Don

Hi there, 440F is about 230C which is fine to put your dough into. I will bake at 440F for about 10 mins or till loaf has a slight brown (with a tray of water at the bottom of the oven) then will reduce the temperature down to 380F and bake till the loaf is ready, about 30 to 40 minutes. Tap the bottom of loaf, it should sound hollow or insert a thermometer into the loaf, if the reading shows 205F (nothing less than 200F) then it should done. Hope this helps... Cheers... Don