So I’ve made stuffed buns a few times, with different fillings and different doughs in various combinations (i.e. Chicken and veggies with dough 1, beef with dough 1, chicken with dough 2, veggie with dough 2, and so on).
However each recipe ends up very similar in that they tops never brown and remain past-y. They look like steamed buns, but the bottoms get colour.
I have a gas oven if that helps.
Any idea what's going on?
by CuriousRae
20 Comments
Have you checked your oven temperature calibration? Also are you using an egg wash or anything on the top?
I’m not a bread making expert but are you putting egg wash on them before baking? It usually helps to give bread and pastries that golden brown finish.
I sure don’t know shit about baking, but I feel like butter makes things brown?
Reddit isn’t letting me reply anymore.
But yes it’s brushed with egg this round and then baked. And then some butter rubbed on it once it came it out of the oven.
I’ve done various stuffed bun recipes
with and without egg washs, and with and without butter.
When I started baking bread, I’ve learned that the pan that you use and the height of where you place it in the oven can be a big contributor on how bread browns.
After a lot of baking experiments and researching, I found that putting the rack on the lowest level and changing my baking pan helps with getting an even browning on the bread. Heat tends to rise, so I wouldn’t recommend putting it on the top rack. I’ve been using an insulated baking sheet, and my bread comes out perfectly browned every time.
Black pan strikes again. Drop your temp 25°F any time you use a black coated pan
I would have said egg wash but since you already do it, im not sure what else to point to aside from your oven. Did you preheat?
Browning comes from the maillard reaction. To simplify, you need certain sugars and amino acids available in the dough so that heat can actually lead to a nice browning. You don’t need actual sugar but there needs to be enough enzyme activity in the flour to turn starch into the right kind of sugars.
What I think is going on is that your stuffing is leaking whatever’s needed for a maillard reaction to happen at the bottom, while your actual dough is not active enough. Assuming temperature is fine, here are a few things you can try to improve maillard reaction:
– use a poolish (mix 1/4 of the required flour with the same amount of water and a tiny bit of yeast. Let it sit on the counter or in the fridge overnight and add to the dough)
– use sourdough
– let your dough rise overnight in the fridge (don’t use too much yeast)
– use malt
The more time you’re going to give your dough the better it will turn out.
I see you have put an egg wash. How was that prepared? Just whisked egg? Egg with water? I think just yolk with a bit of milk/cream usually yields good results.
Also recommend a lower rack in the oven.
What temp and how long are you baking?
Looks like they might not have fully risen
Did you try turning on the broiler to add heat from the top?
Don’t use a dark pan 🙂 then you can cook longer
It’s called “egg wash.”
Maybe the top element isn’t working properly. Or place the tray higher in the oven
[removed]
Is the filling going in room temp or cold? Perhaps the cold filling is impeding the dough from cooking properly.
What is the texture of the top dough? Does it bake up with any fluff or is it doughy or tough? Do you stuff them then do a second proof before baking?
I have trouble getting buns to brown in my oven. Using a pan with no edges and baking on the middle shelf for half of the time and then moving it to the top shelf for the remainder of the time gives me better results. I have a convection oven. I didn’t have the issue before I got the convection oven.
It’s too humid in your oven. The buns are steaming on top and only browning where the moisture can’t get to them underneath.
Do you keep a spare pan in the lower position in your oven? This can mess with airflow and create too much steam.
Otherwise you can tip your door open a fraction every 5 mins or so to get rid of the steam.
Did you brush them with egg before baking?