Malevik
baked today, it didn't work out very well, probably more flour was needed! The rolls spread, and the crumb turned out to be porous, not as airy as in the photo ((Maybe somewhere with the liquid I made a mistake
echeva
More and more, and 10,000 more thanks for the yummy !!!
Today I have sweets!
The fibrous, juicy crumb is a miracle baking!
9 kopeck buns
9 kopeck buns
Irene Malysheva
Evgenia, what a beauty! What kind of fondant do you make?
echeva
fudge is purchased lemon-flavored frosting Dr. Etker VERY SIMPLE AND VERY TASTY! (Mixed with water and voila!) - 2 bags for 11 rolls. A decent layer of fudge!
9 kopeck buns
Irene Malysheva
It is necessary to try I took such a glaze for cakes, a great idea!
Kusya
I have been baking such buns for a long time. Today I decided to experiment with cold proofing at night. The prepared buns from 11 am stood in the refrigerator until 2 pm, that is, 15 hours ... Plus 1 hour - they left at room temperature. The experiment went well.
Svetlana16
Mikhaska, Irina, please send me your recipe for buns. Or maybe you have already posted it somewhere as another recipe - poke your nose
Svetlana201
julifera, thank you very much for such a delicious bun recipe 9 kopeck buns
Natalia Smoke
Hello everyone!
I'm Natalia. Today I baked these miracles - rolls. The family is happy. Thank you very much! They encouraged me to register on the forum. Baked with dry yeast. I read in the branch that the pressed ones need to be bred. I have a question: this liquid, in which it was diluted, is taken into account in the total amount of liquid or not?
9 kopeck buns

Gaby
Quote: Natalia Smoke

Hello everyone!
I read in the branch that the pressed ones need to be bred. I have a question: this liquid, in which it was diluted, is taken into account in the total amount of liquid or not?
Natalia, your rolls are fantastic!
And the answer to your question, yes, of course, the liquid in which the yeast is diluted is taken into account in the total amount of liquid.
Natalia Smoke
Quote: Gabi

Natalia, your rolls are fantastic!
And the answer to your question, yes, of course, the liquid in which the yeast is diluted is taken into account in the total amount of liquid.
Thank you so much! I also want to try it with fresh yeast. I really like to experiment, but I'm just at the beginning of the journey.
mamusi
juliferabaking buns. Safely.
They are in the oven now. 17 minutes passed. They are ready. Already brown. At 180.
Prescription 30 minutes!
But I'm already taking it out. I checked it with a toothpick !!!)))





Maybe because the oven is small. Combi. And the chamber is small and only with convection. She put a saucer of boiling water. Respond - who is me !?
Gaby
Ritulya, Julifera was last on the forum in 2014. But if anyone responds, who baked from the girls, I'm sorry I didn't bake, everything was just getting ready.
But in any case, you need to focus on your oven, as they like to say here.
mamusi
Made with fresh yeast.
Kneading on Pelmeni in HP. Then I set the Dough Mode. In my Panasonic 2501 it is 2 hours and 20 minutes with two workouts. At the signal, she threw in the raisins. Then she let the dough lie for another half hour and cut it into buns. Approached 40 minutes.
From fluffiness so "nowhere to go".
Great taste.
9 kopeck buns
Marysya27
Hello everyone I came with buns too
9 kopeck buns


I cooked in a sponge way. Ordinary live yeast. I mixed the dough on the "Pasta" program:
9 kopeck buns
Withstood under the film for 5 hours at an average room temperature:
9 kopeck buns
Cut butter + margarine on top of the dough. I dissolved yeast in water (according to the recipe), added sugar, salt, vanilla sugar. Stirred. Poured into a bucket. Flour. "Yeast dough" program (1h 30min.). Another batch. And for molding
* Everything according to the recipe. I didn't have to adjust anything.
Made 12 84g rolls:
9 kopeck buns
I put it under a towel for 1 hour.Greased (egg + a little water) and stood for another 15 ':
9 kopeck buns
The oven is preheated to 200 °. She put the buns down. 15 'at 180 ° (already ruddy) and another 10' at 150 °:
9 kopeck buns
Incision:
9 kopeck buns
Fault:
9 kopeck buns
The taste is still the same
To the author - thank you with passion
Next in line is a test with sourdough


mamusi, Ritochka, the beautiful buns turned out. I, too, after 15 'the buns looked ready. 180 ° with convection is ~ 200 ° without it. You can try 180 ° without convection. And 30 ', too, probably conditionally-approximately (depends on the oven). I also have other buns cooked from 12 'to 20' at 200 °.
mamusi
Marysya27, handsome, shiny!
How did you bring such shine?))
Marysya27
Quote: Maryya27
Lubricated (egg + a little water) and stood for another 15 '...
Ritochka, egg + 1h. l. water + beat thoroughly with a fork. After lubrication, they stood for 10'-15 '.


Sometimes I only make the yolk + 1-3 hours. l. water (depending on the size of the yolk and whether homemade or store eggs. Store yolk is less oily, slightly less water. The consistency should not be fluid and not thick, like a lubricant. Comfortable for even distribution over the surface. And it is imperative that already lubricated products stood at least 5-10.

mamusi
Quote: Maryya27
egg + 1h. l. water + beat thoroughly with a fork
Thank you! This is already after baking?
Marysya27
Ritochkabefore baking. I was reporting under the spoiler After baking, I didn't lubricate with anything, only under a towel for at least 15. Eggs this time used homemade. Both in the dough and for lubrication.
mamusi
Quote: Maryya27
before baking
Well, yes, I read it under the spoiler. But ... did not move in ..
And I always smear before baking, like you! Well, yours are very shiny. Apparently I can't stand it for 10-15 minutes.
(And I baked these buns with a coating of just sweet tea.) Therefore, they do not shine
Marysya27
Ritochka, withstand 5'-15 'after spreading. No longer needed. And these 5'-15 'are included in the total required time to proof the product. The author's approximate time for the buns to stand is an hour and a half. Therefore, after an hour I greased it, after another 10'-15 'I put it in the oven.


You can put it in the oven immediately after smearing with an egg. But then the color scheme may be a little worse. Because the egg layer is not fixed, as it were baked by itself.

mamusi
Quote: Maryya27
withstand 5'-15 'after spreading. No longer needed
I meant 10-15.

But I didn’t notice that I touched “2” with my finger.
I write from the phone. Sorry Please.
And thanks for the clarification. I'll take everything into account. :

rose:
Marysya27
Hello everyone
Today with the option on sour milk
9 kopeck buns
9 kopeck buns
9 kopeck buns
mamusi
Marysya27, what beautiful buns you have! Drooling straight!)
Eh, I'll deliver it in a week. Pamper yours.
Marysya27
Hello everyone
Canon buns tonight
9 kopeck buns
9 kopeck buns


9 kopeck buns
9 kopeck buns
9 kopeck buns
9 kopeck buns
9 kopeck buns
9 kopeck buns


I tried to make sourdough buns, but violated the purity of the experiment with "flying" flour. The dough behaved not quite standard. It turned out delicious, but not "those"
9 kopeck buns
9 kopeck buns
9 kopeck buns
The couple went to sandwiches, the rest were taken and dried on crackers. Well I know they must be different
9 kopeck buns
I'll try again with the tested flour.


Another trick for convenience
I make the dough according to the recipe, but without water. I add the missing water already when preparing the dough + the water that is prescribed according to the recipe (total 65g). In it I stir sugar, vanilla, salt, yeast according to the recipe:
9 kopeck buns
I add to the dough. Then part of the flour (150g), then butter (margarine) in pieces, then another 100g of flour on top. And for batch.

mamusi
Quote: Maryya27
Another trick for convenience
Thanks for the work!
Marysya27
Greetings
Buns:
9 kopeck buns
And pies with cherries on buns recipe:
9 kopeck buns
9 kopeck buns
Reviews will smell delicious tomorrow
Marfusha5
Marysya27, as always, incomparable !!!
Always admire your pastries. I rarely bake myself, but your pastries are always so tempting. You can see that you cook with love.
Marysya27
Hello everyone, bakery
9 kopeck buns
With sourdough:
9 kopeck buns"Eternal" sourdough on potatoes, no flour
(Yuri K)


Bun blank (90g):
9 kopeck buns
9 kopeck buns
She baked, respectively, 35 'at 180 ° C in an oven preheated to 180 ° C:
9 kopeck buns
9 kopeck buns
9 kopeck buns
Incision:
9 kopeck buns

Marysya27
Hello everyone
We are with Pie Dough based on the recipe. With sourdough:
9 kopeck buns"Eternal" sourdough on potatoes (no flour)
(Yuri K)

Filling - cherry-currant According to the recipe:
9 kopeck bunsFruit filling for pies
(ang-kay)

Pie:
9 kopeck buns


9 kopeck buns
9 kopeck buns
9 kopeck buns

O.Bond
Thank you very much for the recipe! I bake rolls for the third time. I make the dough in a bread maker using a safe method. The first time everything worked out at once, to the gathering! The buns were devoured that evening! For the second time, completely confident in her abilities, feeling almost like a professional, she decided to consolidate her success and bake buns with raisins. And here - a complete fiasco! The result is buns. Although I adhered to the recipe strictly, I weighed everything on the scales, I did not change the flour, and here is the result! The family cheered, ate the buns for a sweet soul, but the feeling of dissatisfaction and disappointment remained. Gathering her strength, I decided on a third attempt. And then I realized that a lot depends on the quality of the yeast! This time the dough came up very hard. The buns were proofed in a warm oven for almost 2 hours. I did not even hope for success. But the buns turned out to be great: tall, fluffy! And the taste! Mom dear!
9 kopeck buns
Now I know that all factors are important in this matter! Thank you!
Marysya27
O.Bond, Olga, beautiful buns A worthy reward for diligence and patience
OlgaGera
I bake with bread. So yummy
Strictly according to the recipe, however, in a safe way. As it turns out that the oven is needed))))

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