kargeorge
Quote: Painting
long ruler with such cuttings
Yes! I have both long and round! But to use it somehow is not very good!
Nastasya78
Good day. I baked buns. What can I say. Delicious. How can fresh white bread not taste good? On the second day, it’s a little different ... Most likely, the buns are stale because of the eggs. Convenient when less than an hour for baking. Convenient for sandwiches. Many thanks to the author of the recipe :-)
Kaiser buns
Bozhedarka
Quote: Nastasya78
The buns are most likely stale because of the eggs.
try adding a spoonful of vodka to the dough, this usually reduces staleness
gawala
Quote: Nastasya78
On the second day, it’s a little different ... Most likely, the buns are stale because of the eggs.
Don't add eggs. There are no eggs in the original recipes. Flour, butter, water-milk, yeast.
Nastasya78
Thank you. I also thought at first about how to make it without eggs or only on the yolks. But there are so many rave reviews in the topic. I decided not to deviate from the author's recipe :-)) Now I will experiment. And yet, I think this is important ... It is important that you get a classic wheat bun when kneading the dough. My dough came out a little weaker and the buns spread out a lot during proofing. True, during baking, they grew up. This neutralized the difference a little ... But still, the buns are not as high as those of the author in the photo.
And yet, one question remains open for me. The author advises that before baking, after proofing with a seam down, turn the buns upside down. How is this possible without damaging the product? Will they settle? Or I don’t know any tricks?




Tell me, very curious ...
gawala
Nastasya78, Search this LJ on your desk. Very interesting

🔗

Nastasya78
What is LJ?




AAaaaaaaaa, everything, I saw the link ... Very inattentive. I will study now.




What an interesting molding! And everything is immediately clear! Thank you!




But the recipe also contains an egg!
gawala
Quote: Nastasya78
I will study now.
And about that, turn the rolls. it is also written there. A lot of good and useful things
Nastasya78
By the way, I have not yet made rolls using this technology. I think it will be an interesting experience :-))) Thank you! Another would be to get first grade flour :-)))
gawala
Quote: Nastasya78
Another would be to get first grade flour:
We drove it to Germany especially. We do not have it. 2-nd grade. We do not have grade as such.
kargeorge
Quote: Nastasya78
But there are so many rave reviews in the topic.
I understand from practice that "reviews" are a relative measure !!! We already went through this! And therefore, I pay attention ALWAYS either to recommendations or to negative reviews. This gives a more realistic picture. As for the quality of the buns on the second day, that's right! They become oak, callous!
Nastasya78
Well, not entirely oak ... Few survived until the second day :-)
kargeorge
may be
Marysya27
Hello everyone
Quote: gawala
, Search this LJ on your desk. Very interesting
🔗.c ... rolls-peter-reinhart.html
I made a lean version of buns using the recipe option from the link, but without an egg. Delicious bread rolls turned out. The next time I will set the temperature lower. Photos "upside down", sorry So I'm hiding.


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