Scarecrow
Olga_Ma,

Well, have pity on him or something !!))) 🤣 Saiki beauties.
Nastasya78
Good afternoon, Scarecrow. I baked your buns today. How fragrant they happened! Used ghee from the "President" company. Delicious! Thank you so much for the recipe !!! But since I am not a very experienced baker, I immediately had several questions.
1. Used dry yeast saf - moment. When the dough was standing, there was no usual hat on top. No, it rose remarkably, but with an absolutely flat roof. Not convex. Maybe you need more yeast? Or is it a lack of flour?
2. Cool the cakes under a towel or without everything? If under a towel, will it get damp? And if without it, won't they dry up?
3. Does the crumb get jammed on hot buns or should it be completely dry? They ate hot, it felt like they were not baked a little. Although, she baked at 200 C for 20 minutes on an average level without convection. The top was even very reddened. The bottom is not burnt, but also ruddy. Baked on parchment.
4. Do such rolls "reach" during the cooling process? Or is it just necessary to increase the baking time?




Butter saika with raisins




Butter saika with raisins




Butter saika with raisins




It seems like I myself now understand that it was not enough 3 - 4 minutes before the perfect baking. Well, let's learn :-)) I would be grateful if you answer the questions.




I specially made one cut with a knife.




What size do you use the baking pan so that the baking sheets fit snugly against each other and do not blur (in the case of baking on a baking sheet)?
Scarecrow
Nastasya78,

Nastya, hello.

1. Such a rise indicates an excessively wet dough. The ratio of the area of ​​the dish and the moisture content of the dough - there was not enough "strength" to lift the hat. A little more flour is needed. A little bit.

2.Cool on a wire rack without anything. When it's almost completely cool, you can cover it. During cooling, bread products lose a lot of moisture due to evaporation. Not to say that they will damp (the towel will absorb), but they will be too soft and tender. The crust will become very soft, will cease to be held by the frame.

3. Yes, all freshly baked bakery crumbs seem to be under-baked, jammed. Plus see item 1 - a small excess of water
Some types of bread are not eaten hot at all, they ripen. For rye, this manipulation is like rye. He must be eaten cold
Some varieties - not earlier than in a day! At least a large amount of water evaporates, the crumb is stabilized. Knock on the bottom of the hot roll - a ringing booming sound - ready. Deaf - damp.
Nastasya78
Thank you very much for your advice! :-)) I just adore you and your recipes :-))




Can you eat a crustacean with raisins as soon as it cools? Or in a day?
Scarecrow
Nastasya78,

Saikou can and should be. It will cool down to a little warm - that's it, pop and enjoy)). Rye bread is left standing.
Nastasya78
:-))
Giraffe
Butter saika with raisins
Well, Natasha, take it. The dough is very pleasant to cut. Saiki are delicious, I will repeat it unambiguously and more than once.
Scarecrow
Giraffe,

Deffki, you are just intriguing!))) Very beautiful! Now I also want to ... Can bake, huh?

Bliiiin, I'll go put the dough!)))
Anatolyevna
Scarecrow, Nata, saichki are always delicious!
When the first time did not work out like everyone else, I was so upset. And mine ate everything and demanded more.
I bake often and always thank you for a successful recipe!
Giraffe
And just the other day, he caught my eye.
Scarecrow
And I mix the dough))). The last rise remained and I will sculpt)).




Chucha said - Chucha did!)))

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