Peeta's cheese buns are a little salty :|
SO. As previously stated, tried to do Peeta's cheese buns yesterday. Actually I also tried my hand at dip-able bread rolls... only I haven't quite perfected the art of working with yeast and so it never activated, so the bread didn't rise, so instead of puffy bread rolls I have itty bitty dense ones. Which is a pity, because the recipe was SO GOOD and the bread tastes really good, but it's just a little tough and small and not at all dinner roll-y. This also makes me hesitant about trying to do the District 11 bread because, well, that'll need to rise twice too.
But anyway. I did the cheese buns yesterday, and it was SUPER EASY TO DO. I highly recommend it. I think the biggest problem I had was that the dough didn't really hold all that much, and then it got sticky as I was trying to set it up later, but I just floured up my hands and that made it easier to handle. I wish our broiler worked so I could have added the cheese on top too but I do think it's good as it is.
One thing I wish I'd changed was the glaze-- it was a LOT saltier than I would have liked, so I think next time I'll either cut back on the amounts of garlic powder, Old Bay, and salt that I added, or not glaze it four times which I thought I should do because it looked too pale otherwise. :| After letting the buns sit for a night, though, the saltiness seems to have gone.
It did also make for a lot of salty buns jokes last night, so that worked out. :|
Also, madlybewildered and acidpop25 told me fondant can be bought ready-made, so I'm kind of looking forward to playing with it sometime soon. I'm not sure how much I trust my fondant sculpting skills because these things always look a lot easier on video but hey, worth a try. :P
But anyway. I did the cheese buns yesterday, and it was SUPER EASY TO DO. I highly recommend it. I think the biggest problem I had was that the dough didn't really hold all that much, and then it got sticky as I was trying to set it up later, but I just floured up my hands and that made it easier to handle. I wish our broiler worked so I could have added the cheese on top too but I do think it's good as it is.
One thing I wish I'd changed was the glaze-- it was a LOT saltier than I would have liked, so I think next time I'll either cut back on the amounts of garlic powder, Old Bay, and salt that I added, or not glaze it four times which I thought I should do because it looked too pale otherwise. :| After letting the buns sit for a night, though, the saltiness seems to have gone.
It did also make for a lot of salty buns jokes last night, so that worked out. :|
Also, madlybewildered and acidpop25 told me fondant can be bought ready-made, so I'm kind of looking forward to playing with it sometime soon. I'm not sure how much I trust my fondant sculpting skills because these things always look a lot easier on video but hey, worth a try. :P