Has anyone herd of egg shell rolls , they are made with eggs white that are beaten until forming peaks then added to dough to make a really light crust. Has anyone used this method to create a light crust
Heard of it as a description. A sort of goal to shoot for the texture of crust in many breads. But not necessarily always having to use egg(whites) to achieve it. A light, crispy, crackly, crust.
This is what I have always thought of when I hear "egg shell" associated with bread.
It may be rather a hard goal to reach (consistently) for many home oven set ups. I've only been able to do it a couple of times, even though I'm usually mostly always trying to.
The pros do it with steam(consistently). Don't think they have to use egg.
But maybe you're referring to something different.
on no-knead bread. Maybe bake the rolls in an enclosed container in the oven to trap the steam?
Internet recipe(adaptation?) of Clayton's Egg Shell Rolls:
TFL member PMcCools version(photo). Scroll down after clicking on link to see photo:
Show us your results if you try a recipe!
I've used the beaten egg whites in dough for rolls, but besides being extremely difficult to 'fold in', I didn't think they added much to the finished product.
Is there anyone who has been successful trying to achieve this kind of crust. I have tried Egg Shell Rolls Recipe from: Bernard Clayton's Complete Book of Small Breads by Bernard Clayton
I have tried this recipe a couple of times. They make a great roll for hamburgers but still not that thin, crispy, flaky, ny style roll I'm looking for. I really think it's probably more technique than recipe but I haven't herd anyone say they've have been able to do it it consistently. I suspect it's probably a huge amount of steam I have tried a hi temp with steam than lowering temp to finish baking. The crust should be very thin but crisp so I don't think baking overall at higher temp. would help I don't want thick crust. I am able to get a thin crust slightly crisp but nowhere what I am trying for .has anyone done this ???
recipes. Yes, it can be done.
Great that's what I am looking for. How do you think it can be done in home oven ? Looks like it's all about steam
when I had my Korean Magic Steam oven.
Now I have to fool around more instead of just ejecting a water cartridge. Now I have to get good steam in the fist 5-8 min of the bake and then remove the steam pan after most of the spring. I preheat oven with a loaf pan with 2 cups water. When the water boils, move the pan to where it fits just into my lower oven coils without touching them (right up front) and shove in the rolls. The rolls also happen to be dipped into milk (and sometimes seeds) before they proof. Thea also proof under wrung out wet tea towels.
Oven 230°C When ready to remove pan after most of the initial spring, kick up the oven temp to ensure quick recovery of heat. Caution opening oven, stay back to avoid being blasted. Remove steam tray, rotate roll pan quickly if needed. Close the door gently turning heat back after a few min. Remove rolls to high rack when browned enough. (Don't burn) Cool upside-down and do not bag right away. Use a net or cloth bag to keep rolls crisp.
You might be over thinking the egg shell. It should not shatter like a dried ornament, It should however not be soft.
with this recipe:
I used a hotter oven but it ran cooler than the settings. These rolls also had "egg shell crusts" and tender insides.