They are something that a lot of people associate with a trip to the bakers with their mum or dad.
On the Tv series these were one of the technical bakes, and now I can see why! It is so hard to get the buns to look the same once they have been baked, Iced and filled.
The dough for this at first seemed quite odd as it has milk and butter in it making for quite a yellow dough rather than a pale or white dough. This is left to rise and then cut into equal pieces and formed into sausage shapes and left to rise for the second time.
The oven has to be really hot as they only need to be cooked for 10 minutes and here is where I went wrong. First of all I left too much space between the buns so that when they cooked they were all separate rather than slightly joined in a line. This meant that each had a - albeit soft - crust all over the bun rather than just the top. Second of all I checked on them after 8 minutes and they were a lot browner than I wanted them to be, in the words of Paul Hollywood 'a slight overbake'. So they cooked quicker in my oven and didn't look as pale as I wanted, they appear like they would have a hard crust but they were still soft thankfully.
Now Icing, this again is so hard to make all the buns look even and I wish I had done as Mary-Anne did on the series and piped the Glace Icing on to achieve a Uniform look but instead I stuck to the book and dipped the buns and left them to dry.
Meanwhile the jam is warmed and sieved to remove any pieces of fruit and the seeds, Then the whipped cream and jam can be added. They are best eaten soon after filling so I took some over to my neighbours so as not to eat them myself!
I would definitely make these again as they are such a memorable treat! Just in future I would keep a close eye on them whilst in the oven!
Waiting to be filled...
No comments:
Post a Comment