January 23, 2019 - 3:43pm
Hi everybody. Need some help with my Chelsea Buns
My name is Crafter and I live in the UK.
I have had a Panasonic breadmaker for ages but only ever really made the white and wholemeal loaves.
I am not sure if you can alter their recipes very successfully. Can I use any recipe and just run it on Basic Bake?
Yesterday I tried to make some Chelsea Buns, which means that you use the machine to get the dough made and then take it out and add the sugar and roll it up. The recipe then says to bake at 220 degrees C.
The result was rock hard buns and rock hard sultanas which I then broke my tooth on. What do I do to make a softer top. Lower the temperature, cover them (with what) when cooking? Any suggestions?
Thanks in anticipation.
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...hard on top only, or hard right through?
Some ovens show the wrong temperature; that could be part of the problem. (i.e. maybe your oven reads 220 when it's actually 240)
Hard on the outside, top, sides and bottom. Lovely inside. I will try reducing the temperature this time. Think I could do with a oven thermometer anyway, so will get one.