Skip to main content

A Soft Bun is a Soft Bun

Exactly, that's why they call it Soft Bun. Referring to Hamburger Buns, Hotdog Buns, Pan de Limon, Pan de Agua, Pan de everything else that is supposed to be soft, meaning edible soft for a sandwich or plain snacking, without putting it in a toaster to make it again, soft.

One of my students told me her Soft Buns gets moldy in 2 days, and i say no way. The recipe that i have does not have any Calcium Propionate, no anti-mold of some sort and they stay fresh for 5 days. After 5 days, spots of greenish mold starts to appear at the bottom of the buns and you know it has ended its stay on earth. Which is just about the average shelf life of yeast dough breads, it has nothing to do with your formula, it is just how Mother Nature intended it to be.

What commercial bakeries do is to use an anti-mold to keep it mold free for up to ahem, you know how many days ( i might get sued over this). Incidentally, it is amazing how many law firm ads are here in the US, more than shampoo commercials in the Philippines and i thought Sunsilk and Palmolive own tv networks. Please, i cannot afford a lawsuit, in just 3 weeks i managed to crash my laptop, and just this morning, my cellphone went dead so have a heart. Okay back to the breads, I can tell you this, i have experimented on store bought breads and some of them stay without molds for weeks. That bad. Now you know why a petite girl like me is into breads. I have nightmares that they talk to me while i sleep. See the Tales from the Crypt where Stephen King got all moldy??? Yeah, that one.

Which brings me back to the topic of rock hard, brittle dry soft buns still being sold in groceries. Well, if it ain't moldy, then it might be good. So you grab a pack of 6 and you slice it open. You know what's next. What happens is that the moisture in the bread and in all of your baked products evaporate into thin air during storage, or while they are in your grocery shelves. They will not mold, nope, but they will simply dry out.

So what makes this Soft Bun so delicious especially when it is fresh? What makes it so soft?
The secret is in the water. I must say that from experience, the more water i use in the dough, as seen in the second image below, the softer the buns are. If you use less water (which happens when you use that nasty dough roller) then you reduce the hydration level of the dough, ergo, less volume, less tenderizing effect. Water is your all natural softener, it does not cost you more than a cent per cup, and it is sugar free. Whew! I have to take 2 years of Culinary Study to know that huh.


The kind of flour you have determines how much water your dough will absorb. Obviously this batch has risen so well, the volume is perfect because the amount of water was maximized during mixing. That is how i look at it. When i moved to the US last February, i have to adjust the water level, reducing it to as much as 30% because the quality of the gluten is just not at par with the ones i use back home. Disappointing but that is how bread making is all about. You adopt to the many changes day in and day out and learn how to trouble shoot when a problem occurs. Amen.


Observe how soft the dough is, not forming a rounded ball the same way a pizza dough behaves, but there is a tail left at the bottom of the mixing bowl.


Once again, seeing these images makes me want to go home right away to my mixer in New York and back home to the Philippines. The buns maintain their shape, which is very important, although they looked puffed up, they SHOULD RISE MORE when you bake them, around 10 minutes during baking time.


The baked Soft Buns with Sesame Seeds. Buns did not collapse, no shrinking which happens if you over proof them.


Buns are now snugly close to each other which happens during baking. You need at least half a centimeter of space between each buns during load time to create this effect. Takes practice but it is worth it.

Will post more on this in the future...

Best bread flour i have tried so far, Pendleton from Restaurant Depot sold in LA. Restaurant Depot also has this baking rack and rack cover that are reasonably priced if you can get inside. I think you can have at least a one day pass to buy something but you need a business registration to be able to do more shopping inside.

Barryfarm so far has the cheapest instant yeast and dough enhancer compared to the other vendors in the internet, and my students seem to think so too.

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

HOW TO MAKE A PUDDING, PINOY STYLE

ANY LEFTOVER BREADS, DRIED BREADS AS LONG AS THEY HAVE NO MOLDS IN THEM, YOU CAN USE THESE TO MAKE YOUR HOMESTYLE PUDDING.


MOIST BUT NOT DENSE, I MAKE THIS FOR MY MOTHER SINCE SHE LIKES SOFT FOODS AND SHE CANNOT CHEW ON THE CRUSTY BREADS AND COOKIES I REGULARLY BAKE. GOOD THING WE HAVE LEFTOVERS!!!! NO NUTS PLEASE!!!!

A GOOD PUDDING IS MADE USING A BAIN MARIE, PLACE THE PUDDING PAN ON A LARGER BAKING PAN WITH WATER AT THE BOTTOM. STEAM BAKE FOR 40 MINUTES OR UNTIL GOLDEN BROWN.

DO NOT FORGET TO GREASE THE BAKING DISH OR THE PUDDING WILL STICK A LITTLE, YOU WANT NICE CLEAN CUTS...


THE PUDDING PLACED ON A SQUARE DISH, PAT SOME BUTTER OR MARGARINE ON TOP IF YOU LIKE. YOU DO NOT HAVE TO STEAM BAKE RIGHT AWAY, YOU CAN ALLOW THE RAISINS TO SOAK FOR AN HOUR TO SOFTEN THEM.

ADDING RAISINS TO THE PUDDING GIVES IT A TWIST... YOU MAY ADD SOME DRIED CRANBERRIES ALSO.

ADD SUGAR TO THE MIXTURE OF BREAD, MILK AND EGGS. ADJUST THE SWEETNESS.


SHRED LEFTOVER BREADS AND SOAK WITH MILK AND BEATEN EGGS.




THE PUDDI…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…