tag:blogger.com,1999:blog-9046753225171214128.post3992468490591418791..comments2024-03-28T11:54:21.772+00:00Comments on Sunflower Food Galore: Cocktail buns 雞尾包Sunflowerhttp://www.blogger.com/profile/02271086431517595611noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-9046753225171214128.post-47548327426573509662011-03-03T14:19:06.498+00:002011-03-03T14:19:06.498+00:00Thank you for pointing this out to me. I did a bat...Thank you for pointing this out to me. I did a batch this morning exactly to above recipe dough was a bit stiff but not crumbly. <br /><br />I digged out my old notes and found I used 2 eggs instead of 1. <br /><br />Sorry for the misleading recipe. I have corrected it.<br /><br />Sorry for anyone else who has failed making this recipe. <br /><br />I will try with 2 eggs and see what happen.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-51397219500642483352011-03-02T23:32:17.510+00:002011-03-02T23:32:17.510+00:00I had the same issue. When the dough was mixing I...I had the same issue. When the dough was mixing I could tell it was way too dry and crumbly. Are you sure some liquid wasn't missed in the recipe? I did another recipe which used the roux of flour & water and that dough was very moist and had no issue rising.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-56315679183068385452010-09-04T21:47:24.115+01:002010-09-04T21:47:24.115+01:00I can't tell you why your bread dough did not ...I can't tell you why your bread dough did not rise if you use instant yeast. Maybe try a different packet of yeast next time. The dough will rise double before forming into buns. After forming into buns they will expand but not that much. They will rise some more during baking.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-84507320188699827402010-09-04T18:38:23.544+01:002010-09-04T18:38:23.544+01:00Thanks for the quick reply!
For the dough answers:...Thanks for the quick reply!<br />For the dough answers:<br />- The yeast is active; I tested it before doing the recipe.<br />- I used instant yeast per the recipe.<br />- I allowed the wet mixture to cool before adding to the flour mixture (was trying to following the directions exactly)<br />- I left it to rise for over 2 hours the first session. After the buns were formed, I left them for 45 Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-13571242644667675282010-09-04T09:44:53.194+01:002010-09-04T09:44:53.194+01:00Sorry the recipe did not work for you.
First dou...Sorry the recipe did not work for you. <br /><br />First dough does not rise:<br />- Is the yeast still active? <br />- Did you use instant yeast or traditional dried granular yeast?<br />- Before you add flour and yeast to the wet mixture, is the wet mixture too hot? Tf too hot this will kill the yeast. I will change the text to make sure people check this step.<br />- How long did you leave it Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-77867435168872921022010-09-04T02:28:18.305+01:002010-09-04T02:28:18.305+01:00I tried this recipe today, but two things didn'...I tried this recipe today, but two things didn't work. 1) The dough didn't double in size and it didn't rise after the buns were formed with the filling inside. 2) I noticed the filling had a lot of excess oil after everything was mixed together. I'm still waiting for the dough to rise as I type this but I've followed the recipe exactly.<br />Any ideas what went wrong?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-17866544408291314722010-05-23T11:32:08.245+01:002010-05-23T11:32:08.245+01:00This recipe worked out well. Thanks for sharing i...This recipe worked out well. Thanks for sharing it.Perth Cooknoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-57232478738099335242010-02-05T18:03:06.761+00:002010-02-05T18:03:06.761+00:00Thank you for this recipe. I'm going to be try...Thank you for this recipe. I'm going to be trying it soon! Gai mei baus are my favorite childhood treat. Thank you! I'll blog about it when I make them.eclaireshttps://www.blogger.com/profile/16970152801443813440noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-87479755868686383172009-07-03T14:28:03.248+01:002009-07-03T14:28:03.248+01:00Thank you about the bread making.Thank you about the bread making.Gill the Painterhttps://www.blogger.com/profile/08993884100925414391noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-42473562875517864762009-07-03T09:48:02.739+01:002009-07-03T09:48:02.739+01:00This cooked paste is what others called Japanese w...This cooked paste is what others called Japanese water roux. I changed the method slightly but still worked.Sunflowerhttps://www.blogger.com/profile/02271086431517595611noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-58048164444012899712009-07-03T09:33:06.799+01:002009-07-03T09:33:06.799+01:00That's brilliant - I had no idea about dough i...That's brilliant - I had no idea about dough improver so I couldn't understand why my buns (made them a few years ago) weren't as soft. Thanks for the cooked flour paste tip!Su-Linhttp://tamarindandthyme.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-16583329615129025932009-07-03T09:09:36.626+01:002009-07-03T09:09:36.626+01:00Hi Gill, they are kind of like custard but much ri...Hi Gill, they are kind of like custard but much richer. We also have custard buns in the far east. Maybe I could make some next time. <br /><br />You bread making skill is becoming very very good, well done you too.Sunflowerhttps://www.blogger.com/profile/02271086431517595611noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-85290630731501443152009-07-03T07:55:00.421+01:002009-07-03T07:55:00.421+01:00Wow!
They look the business, Sunflower. They remi...Wow!<br />They look the business, Sunflower. They remind me a little of the buns you could get in Spain, with rich yellow thick custard inside. <br /><br />Fond memories.Gill the Painterhttps://www.blogger.com/profile/08993884100925414391noreply@blogger.com