I tried making buns today and this is the recipe I used (which I found on youtube)
270g all purpose flour
30g sugar
3g salt
6g yeast
165g warm milk
45g butter (added after kneading a bit)
The dough comes out tough, lumpy and hard to knead. (I kneaded for abt 15min though) I also used a new brand of flour, so I'm wondering it might be the case?
After baking at 180 degrees for 16min, it came out doughy and dense.
Has anyone made this kind of mistake? Does anyone know what might have gone wrong?
Any advice is appreciated
270g all purpose flour
30g sugar
3g salt
6g yeast
165g warm milk
45g butter (added after kneading a bit)
The dough comes out tough, lumpy and hard to knead. (I kneaded for abt 15min though) I also used a new brand of flour, so I'm wondering it might be the case?
After baking at 180 degrees for 16min, it came out doughy and dense.
Has anyone made this kind of mistake? Does anyone know what might have gone wrong?
Any advice is appreciated