Japanese Melon-style Buns! Home Baking VICTORIOUS! ( @raj_j_i

Japanese Melon-style Buns! Home Baking VICTORIOUS! ( @raj_j_i

hey Jo, me too, I was put off by the X.33g thingy...but I knew you could actually mulitple the ingredients by 3 times to get the full portion. My weighing scale can only read up to 10g!!! Believe it or not, everytime, I just 'eyeball' anything less than 10g, haha. But I do use the teaspoon to measure yeast, which is about 4g for a teaspoon. You can refer to my posting "Just Having Some Fun" in July. I had posted a picture of the cutters there. The stamped pattern actually enlarged after second proofing...some parts may crack a little after the second proofing. and then when the buns are baked, some will crack further...like the one with the "broken heart". I roll out the pastry dough until it can cover the entire top surface of the bread dough. Make sure you don't wrap the entire bread dough, if not the bread dough will burst thru the pastry dough I got one like that ;) In...

Full article: http://happyhomebaking.blogspot.com/2007/08/japanese-melo...

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