I made these buns and they dont look at all like the ones in the book. They taste good and are baked fully, but I wasnt sure if it was a matter of my oven being shit (gas oven) or not enough steam, or if im doing something wrong?
by boba-boba
I made these buns and they dont look at all like the ones in the book. They taste good and are baked fully, but I wasnt sure if it was a matter of my oven being shit (gas oven) or not enough steam, or if im doing something wrong?
by boba-boba
28 Comments
I cant figure out how to edit the post from my phone but I have an oven thermometer and it read the right temperature the entire time.
Leave them in longer
You really can just leave them in longer until you get the colour you like. It’ll be fine. The other options are like, milk wash, or egg wash, and you probably don’t want that. That’s more of a thing for like croissants and tarts and such.
This can happen if you omit or reduce the sugar. Is it possible you forgot to add sugar?
I’d have dropped in diastatic malt to help those brown up. It’s a secret ingredient for me. Also helps to brush on some whole milk before baking.
They look like they have a lot of flour on top, maybe not too much though. I’m sure they will taste fine. If you have an air fryer, you can try popping 1 or 2 in that for however many you are serving and try to bake them a bit more. See if you like them better with a bit more baking time, and you can adjust for next time.
Personally I probably would have just stuck them back in the oven if I wanted them darker after first taking them out, assuming you aren’t talking about the flour. There’s not much you can do about the flour except not use as much when rolling the rolls
I still can’t figure out if that bread in the second pic is real or nah.
Try scoring them with a blade go deeper and make longer lines so they don’t look like little butts. For the colour, I’d leave them a bit longer and get them out once they’re nice and golden.
Dude don’t be showing people your buns online like that
Ovens vary a lot more than I ever realized before I made bread regularly. I use the recipe as a ball park timeframe, then check the internal temp of the rolls or bread on the front end of that time range. If the internal temp is ok, I pull them out. If I just want them a bit darker, I leave them in maybe another 2 minutes and check again. Sometimes I do this a couple of times.
Internal temp: For crusty bread and rolls I use at least 200 F (93 C) and for enriched I use 190 F (88 C).
Her buns are the best! *Quintuple take*
Egg wash
Longer bake or 25°F higher temperature or both.
You can also rebake these at a very high temperature (425-475°F) for 5-10 minutes to brown the crust.
Get an instant read thermometer. They should be 190 when done. I have a gas oven and don’t have a problem with browning.
Perfect. Don’t change a thing.
Everyone saying leave them in longer. That can do it. But also consider turning the temp up a bit. Ovens don’t always maintain the temp they say they are at, and even a recipe may just be coming from an oven than is hotter than what the baker thinks, even if yours is nuts on, as you say.
Edit, nevermind, read a bit more. You didn’t even follow the recipe. No shit it turned out different.
I must be truthful, I like larger buns.
Si decía 15 minutos si, pero debes pensar en cuantos grados los horneaste.
No te desesperes a todos nos a pasado y nos seguirá pasando, kkkkk trata de darle más calor y vapor😍
Try putting a thin layer of milk or eggs with a brush on the top to get that colour before putting in the oven. A thin layer. Check out Goan bread recipes on YouTube. These are one type of Goan breads you can make.
Add a little sugar to the formula, it caramelizes and helps darken the crust.
Your oven might not get as hot as it says! Mine definitely doesn’t lol
Also side note I love the bun with the tiny score that looks like a bagel, I would absolutely take that one
Get an oven thermometer, your set temp might not be what your actual oven temp is.
I find with smaller products you cook higher temp for shorter time.
Gas ovens can be a bit tricky sometimes, they don’t always keep a consistent temperature. If you’re sure the temp is right though, maybe try giving them a quick milk or egg wash next time for some extra browning.
Might also help to bake them a bit longer to get that nice color. Just keep an eye on ‘em so they don’t overdo it!
Higher temp could help. Irrelevant but if you want the buns to have a more noticeable split you have to cut deeper and longer into the dough. Right now you have “butthole” but you might want “butt” instead to allow more rise
Oh my gosh! A now closed Italian deli by me made by a like this they called “smileys.”
They were delish!!! Can you share the recipe please??? My kids would be thrilled if I made these.
Bunussy
What book are these from? They look mighty tasty.