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Thread: Bread making -- recipes, best machines, techniques, etc.
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Old Jun 3, 2020 | 9:36 am
  #122  
gaobest
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Originally Posted by LapLap
Today I tried making Kanzen Kankaku Baker’s Premium Ham (and cheese) Buns. I’m very glad I did!
Originally Posted by LapLap



so awesome!
i’m baking corn cherry scones (using the dough from a few days ago) AND making roll-ppang now. My spouse is excited about the Brazilian cheese breads that I mentioned.

roll-ppang dough will rise...




adding:

I made corn cherry scones. They’re not holding the triangular shape - is it because the oven temperature is too low? Instructions are 350 for 20-25 minutes and they felt soft and looked light, so I left them in at 400 for 2-3 minutes. Should I do an overall higher temperature? The 2 minutes at 400 definitely darkened and firmed up the scones.


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