Mika on How to make homemade Cannoli shells and filling.Mika on Homemade Pineapple Jam (and how to water bath can your jam for longer-term storage).Mika on Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe).Mika on Japanese Cream Pan (Japanese custard filled sweet bread buns).Mika on Leftover Prime Rib Roast Beef Stew (crock pot or slow cooker recipe).Mika on Chocolate Mochi Brownies (made with rice flour – gluten free).Mika on Pistachio Pudding Cake (Moist Pudding Cake Recipe made with Boxed Cake Mix).Mika on Pesto & Cheese Stuffed Braided Bread.I think the yeast proofing was the problem… you created too much gas which when heated, expanded… then collapsed! If you found that your buns rose too high, then fell flat, then it points to a problem with the yeast/leavening. To improve your results next time, do NOT proof the yeast, and make sure your rise times are 1 hour exactly (or slightly less). Also, by proofing the yeast, you gave the yeast a head start in the CO2 (Carbon Dioxide) formation, so that they produced way too much gas by the time you were finished. When you proofed the yeast in the extra liquid, you then added too much moisture to the dough, making the resulting dough too soft and sticky. My recipe does not call for yeast proofing you add the dry yeast directly to the ingredients for mixing the dough. In this case, by proofing the yeast, you changed two components of the recipe: liquid ratio and time. Sometimes that works, but sometimes it doesn’t. I replied to you on what went wrong on the Chinese Coconut Milk Bread recipe page, but will add some advice here too for anyone reading the comments on this bun recipe:īaking is more of a science than an art… so if any one of the components changes, then you can change the balance of the recipe. ![]() (I’ll be attempting to figure out Japanese style “Cream Pan” next… so stay tuned!) ( Update : I figured it out… here’s my Cream Pan recipe.) can was the perfect amount for making 16 buns (exactly 1 oz. Instead I pulled out a can of sweetened red bean paste from the pantry and used that instead. but I was feeling much too lazy to do that. Now I could have soaked some red beans, cooked them until soft, and mashed them with sugar…. So as I’ve been playing around with my milk bread recipes, creating different kind of buns and such, he started whining… “Why don’t you make it with red bean?!!!!?” However, my husband LOVES LOVES LOVES sweet red bean, and red bean paste. So I’m not the biggest fan of sweet red bean (azuki bean) paste.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |