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I have been wondering what can be used to replace the 6-inch round mousse ring used in Teacher Meng's bread. ——For people who don’t like mousse very much, buying a mousse ring seems a bit redundant. What can be used as a substitute? In fact, the 6-inch removable bottom cake mold is very good, but it is a bit tall. It would be nice if this live bottom could be raised a little higher. Is there anything I can use to raise it? In the blink of an eye, I thought of several molds. Surprisingly, there was no need for repeated trial and error. The first burger mold I grabbed fit perfectly, regardless of size or height. Once I tried it, I was overjoyed. Unfortunately, something went wrong. I just wanted to cut the amount in half and make one. Unexpectedly, I was in a trance today and forgot to reduce the water by half. Before the water was poured out, I suddenly realized that it was too late. The only remedy is to add all the materials and make them in original quantities. I had to eat for two more days. Baking these two breads is really awesome. Two 6-inch cake molds are just right for one oven, so there is almost no room for maneuver. The cover plates used as the removable bottom of the 8-inch cake mold had to be slightly staggered and barely squeezed together. It would be much easier if you didn't add more water and only baked one. Accompany you with extreme caution and wait on you. Sometimes I worry about the upper bottom getting burnt, sometimes I worry about the bottom bottom getting burnt. I guessed it was almost done, so I carefully opened the cover and found that the condition was actually pretty good. It just took a little thought when unmoulding - during the fermentation process of the dough, the gap between the live bottom and the wall was embedded. The live bottom was embedded in the bread and was poured out together. And you really need to be careful and careful to take out the live bottom without damaging the bread.
