tag:blogger.com,1999:blog-591263314068127571.post3382445978527695135..comments2024-03-28T01:27:57.991+08:00Comments on Simply Cooked: Chelsea bunsSarahhttp://www.blogger.com/profile/04435647248027246458noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-591263314068127571.post-64694816205962678292010-11-01T00:09:30.461+08:002010-11-01T00:09:30.461+08:00I unwittingly did a FFTO without being a member th...I unwittingly did a FFTO without being a member this month as i made a chelsea bun type effort the other day. As for stiff dough, I challenge you to beat the horror of the dog turd brioche I made earlier this year!!!Sarah, Maison Cupcakehttp://blog.maisoncupcake.comnoreply@blogger.comtag:blogger.com,1999:blog-591263314068127571.post-64699076870041811532010-10-30T22:14:08.615+08:002010-10-30T22:14:08.615+08:00I think we all have baking like this. I know of so...I think we all have baking like this. I know of some FFTO challenges that haven't worked as well for me. Glad to see this hasn't put you off.Juleshttps://www.blogger.com/profile/14015913853422407964noreply@blogger.comtag:blogger.com,1999:blog-591263314068127571.post-9150445484958015162010-10-29T20:48:17.842+08:002010-10-29T20:48:17.842+08:00Hi Dad, I know that you really mean dried cranberr...Hi Dad, I know that you really mean dried cranberries! Tpying is hrad, eh?Sarahhttps://www.blogger.com/profile/04435647248027246458noreply@blogger.comtag:blogger.com,1999:blog-591263314068127571.post-84792185566974785702010-10-29T19:43:29.654+08:002010-10-29T19:43:29.654+08:00I'm guessing the spelt makes the dough nuttier...I'm guessing the spelt makes the dough nuttier, which contrasts nicely with the fruit. We'll have fried cranberries on hand when you visit at Christmas and you can try this recipe again!Dadnoreply@blogger.comtag:blogger.com,1999:blog-591263314068127571.post-24147160265762488862010-10-28T22:05:40.840+08:002010-10-28T22:05:40.840+08:00Thank you all so much for your comments. Baking is...Thank you all so much for your comments. Baking is a pain when it doesn't work out, isn't it? Hearing from all of you makes me feel a bit better. :)<br /><br />Sally, I also had dried active yeast (it's the main one sold here in Hong Kong) and I added it to the warm milk and waited for 10 minutes--I even used the thermometer to check the temperature of the milk was right... I have had some poor experiences in the past. I think that because so few people bake at home here the yeast quality can be a bit questionable. (Most people don't own an oven, so bakers are a very select few.) Oh, well, better luck next time, I'm sure!Sarahhttps://www.blogger.com/profile/04435647248027246458noreply@blogger.comtag:blogger.com,1999:blog-591263314068127571.post-54201824534289346132010-10-28T19:14:37.918+08:002010-10-28T19:14:37.918+08:00I only had dried active yeast not the fast-action ...I only had dried active yeast not the fast-action stuff (which you can add straight into flour). I added it to the warm milk to froth a bit but threw the first lot away as there was not enough liquid and it just formed a solid clump. The next time round I added the yeast a couple of grains at a time whisking like mad and it worked like a dream. I love your phrase 'escalation of committment' - I've been there more than once in FFTO oven challenges (binned croissant dough anyone?). Thanks for sharing your experience - baking can be so temperamental and frustrating as well as fabulously rewarding.Sally - My Custard Piehttps://www.blogger.com/profile/09426408003723480160noreply@blogger.comtag:blogger.com,1999:blog-591263314068127571.post-47674584656833571432010-10-28T18:21:28.432+08:002010-10-28T18:21:28.432+08:00they look a lot like strudle cakes... bet they tas...they look a lot like strudle cakes... bet they tasted great tho xAnonymoushttps://www.blogger.com/profile/11431297921869969693noreply@blogger.comtag:blogger.com,1999:blog-591263314068127571.post-22472837657904221752010-10-28T17:32:59.236+08:002010-10-28T17:32:59.236+08:00It's really strange Sarah, I found the recipe ...It's really strange Sarah, I found the recipe very good, but couldn't take decent photos as I was hungry and those buns smelled so tasty :)mushitzahttps://www.blogger.com/profile/13016857762472764037noreply@blogger.comtag:blogger.com,1999:blog-591263314068127571.post-13120661639960071812010-10-28T17:21:28.425+08:002010-10-28T17:21:28.425+08:00I wonder what happened? Good luck next time.
I...I wonder what happened? Good luck next time. <br /><br />I often have problems when I knead in the food processor and my dough goes solid. Bread and yeast is tempermental stuff!Helen @ Fuss Free Flavourshttp://fussfreeflavours.comnoreply@blogger.comtag:blogger.com,1999:blog-591263314068127571.post-54500799442275407352010-10-28T16:30:19.015+08:002010-10-28T16:30:19.015+08:00Bread making is a moody beast!!! Such a shame you...Bread making is a moody beast!!! Such a shame you had a problem with the odugh, I think I had the opposite problem, I ended up having to dump a whole lot more flour into my dough becasue it was just too wet. Can't wait to see your second attempt ;0)Chelehttps://www.blogger.com/profile/00939575593242980773noreply@blogger.com