tag:blogger.com,1999:blog-1285800549726346221.post1102035677752421824..comments2024-01-10T10:02:17.990+00:00Comments on Hunger and Sauce: Heaven scentIrvingWashingtonhttp://www.blogger.com/profile/06054552710968643419noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1285800549726346221.post-27986819138500325132011-10-28T10:07:35.241+01:002011-10-28T10:07:35.241+01:00hello ,
sadly i tried the recipe for 3 times and...hello ,<br /><br /> sadly i tried the recipe for 3 times and each time the dough didnt double size even in warm place and each time after 2 hours waiting !<br />and im sure that the problem is not from the yeast cus after the 15 min waiting it became foamy maybe from the flour cus im using strong bread flour who knows!<br /><br />:(<br /><br />Thank youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1285800549726346221.post-87875734573631558372011-10-10T22:39:25.472+01:002011-10-10T22:39:25.472+01:00Hello,
Yes, the milk and water should be warm (j...Hello, <br /><br />Yes, the milk and water should be warm (just above blood temperature) when you add the yeast. If you keep your eggs in the fridge then make the water a little warmer.<br /><br />A hand whisk is fine for beating together the wet ingredients - they just need to be well mixed, not fluffy or aerated.<br /><br />If you have issues with a cold house, you could try leaving the dough to rise in a bowl that is sitting inside a larger bowl of warm water, but you may need to top it up with warm water every half hour or so. I tried this when our heating broke down last winter!IrvingWashingtonhttps://www.blogger.com/profile/06054552710968643419noreply@blogger.comtag:blogger.com,1999:blog-1285800549726346221.post-37083897302657088602011-10-07T20:58:52.883+01:002011-10-07T20:58:52.883+01:00aweee sweetie thanks for ur reply
i think No.1 wa...aweee sweetie thanks for ur reply<br /><br />i think No.1 was the problem the batter wasn't warm enough so should the batter be warm before adding the yeast the cus the butter and eggs will effect the water/milk temperature even if they are at room temperature?<br /><br />and by whisking do u mean hand whisk just to dissolve the ingredients together or should i use stand mixer ?<br /><br />cus im backing them agin bebe till i get to that gorgeous buns in that pic :DAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1285800549726346221.post-43051811501074165112011-10-06T23:06:47.533+01:002011-10-06T23:06:47.533+01:00Hi,
Oh I'm sorry to hear that! It shouldn'...Hi,<br />Oh I'm sorry to hear that! It shouldn't matter if you have bits of butter floating in the mixture as they will be kneaded into the mixture afterwards. The butter doesn't need to be melted, just softened.<br /><br />Two things that might have affected your dough rise: 1) is your house particularly cold? This will slow down the rising process but shouldn't stop it altogether, which makes me think it might be 2) could your yeast out of date? It will die after a time (I tried to revive some last weekend but to no avail). You can test if your yeast is alive by mixing some with warm (just above blood temperature) water, then adding a spoon of sugar or flour. If it doesn’t start to bubble after 20 minutes then I’m afraid you may be better off throwing it away.<br /><br />Good luck!IrvingWashingtonhttps://www.blogger.com/profile/06054552710968643419noreply@blogger.comtag:blogger.com,1999:blog-1285800549726346221.post-52105894480272096392011-10-06T09:19:45.102+01:002011-10-06T09:19:45.102+01:00They look marvels !!!!!
I tried the recipe yester...They look marvels !!!!!<br /><br />I tried the recipe yesterday but it didnt double size I waited for hours ..<br />butter& eggs were all at room temperature maybe the milk was too warm but i think it cooled down after i added the butter , eggs and the vanilla !<br />should the butter melt in the batter or like just i have to break it down with a whisk ?mine was small bits floating on the water and eegs.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1285800549726346221.post-72568777798962012782011-09-15T21:50:09.107+01:002011-09-15T21:50:09.107+01:00Thanks! These are totally scrummy, and the freeze...Thanks! These are totally scrummy, and the freezer option is a real time saver. <br /><br />The freezing trick also works with the chocolate and almond brioche I posted last week. Same rules apply: get the buns to the point where they would be left for the final rise, then lay them out on a tray in the freezer. It's like magic when you wake up to find them all perky and ready to go! xIrvingWashingtonhttps://www.blogger.com/profile/06054552710968643419noreply@blogger.comtag:blogger.com,1999:blog-1285800549726346221.post-81985323606523026212011-09-15T19:54:29.334+01:002011-09-15T19:54:29.334+01:00Wonderful recipe! I love the fact you can leave th...Wonderful recipe! I love the fact you can leave these overnight/freeze/bake immediately, no excuse not to make them! They look and sound absolutely gorrgeouuussss, definitely getting a big ol' save from me :)Sashquatchhttps://www.blogger.com/profile/12233936866098743933noreply@blogger.comtag:blogger.com,1999:blog-1285800549726346221.post-16059752608818634062011-05-09T12:34:29.721+01:002011-05-09T12:34:29.721+01:00mmmm...sweet! They are really perfect for the brea...mmmm...sweet! They are really perfect for the breakfast!Monicahttp://www.hornypharaoh.comnoreply@blogger.com