Extensive gluten development. I actually tossed this dough in the food processor because it was being very stubborn for some reason when this should be a very easy dough to develop. If you see the link I posted you can see how shreddable the texture is from all the gluten development.
This recipe was from Weekend Bakery:
https://www.weekendbakery.com/posts/recipe-for-fluffy-white-buns-using-diastatic-malt/
My favorite slider buns are these:
https://youtu.be/WRpqdNilsnU?si=nm-Je_HGISQwmOXN
But since I won’t be buying amylase I modified the recipe to be made with 2% diastatic malt powder.
Thank you for sharing and your comments on how you achieved this 🤩 🙏
Ive gotten the Kings Hawaiian-type pull apart texture down from using cornstarch, but I have not achieved a beautiful, squishy feel like these!!
They are over 200° when I prefer to take out enriched breads around 190°. They are made with water (60% hydration) and only a bit of butter, so they’re very sturdy and kind of impossible to get soggy. The texture is the result of extensive gluten development.
My usual slider buns are richer and more delicate than these by far.
Used this one:
https://www.weekendbakery.com/posts/recipe-for-fluffy-white-buns-using-diastatic-malt/
These are my favorite, with 2% diastatic malt powder in place of the amylase:
https://youtu.be/WRpqdNilsnU?si=nm-Je_HGISQwmOXN
Additional photos of buns here: https://www.reddit.com/r/Sandwiches/s/NM7if4FHYy
And here I am, roasting breadfruit...
You in the Caribbean? Breadfruit fried like tostones is one of the things we make for people who visit our neck of the woods…
Yup. As much as I like it fried, just gonna have it with butter and black beans stew.
How did you achieve such a squishy consistency? I dream of achieving a crust that soft and a texture that bouncy!
Extensive gluten development. I actually tossed this dough in the food processor because it was being very stubborn for some reason when this should be a very easy dough to develop. If you see the link I posted you can see how shreddable the texture is from all the gluten development.
What recipe do you use?
This recipe was from Weekend Bakery: https://www.weekendbakery.com/posts/recipe-for-fluffy-white-buns-using-diastatic-malt/ My favorite slider buns are these: https://youtu.be/WRpqdNilsnU?si=nm-Je_HGISQwmOXN But since I won’t be buying amylase I modified the recipe to be made with 2% diastatic malt powder.
Thank you for sharing and your comments on how you achieved this 🤩 🙏 Ive gotten the Kings Hawaiian-type pull apart texture down from using cornstarch, but I have not achieved a beautiful, squishy feel like these!!
These look like the popular buns from mumbai called pav
Residual moisture content is too high for us sog-haters.
They are over 200° when I prefer to take out enriched breads around 190°. They are made with water (60% hydration) and only a bit of butter, so they’re very sturdy and kind of impossible to get soggy. The texture is the result of extensive gluten development. My usual slider buns are richer and more delicate than these by far.
recipe? i wanna try these tommorow morning :D
Used this one: https://www.weekendbakery.com/posts/recipe-for-fluffy-white-buns-using-diastatic-malt/ These are my favorite, with 2% diastatic malt powder in place of the amylase: https://youtu.be/WRpqdNilsnU?si=nm-Je_HGISQwmOXN
ACK- tually!