Saturday, September 17, 2011


I had bookmarked this recipe a long time ago, but didn't find the right occasion to try it. Suddenly when we had an unexpected guest, these buns came to my mind. Moreover i had to test the instant yeast that i am using for the first time. SSB's buns were perfectly round. I skipped her stuffing and substituted with kaya paste that was nearing its expiry date. So i didn't make them into a round, i rather used the book fold method. The instant yeast was much easier to use, didn't have to proof it separately, you can directly add it to the flour mixture. Should also try croissants with this one day. The buns tasted very good, better than the store bought ones, but weren't looking like store bought ones. Should work on the appearance

Verdict : There were two flaws, i could not get a smooth surface on the buns as she had. Number two, the buns were not as soft the next day. Don't know where i went wrong, should clarify with her.

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