Hi Cecilia, is there any part of the process that can be done the day before? I like to bake just a few at a time so they’re always freshly baked. Thank you!
I made a lot of these buns. You can prepare (including filling and shaping) the buns the day before and put them in the fridge or even a couple of days and freeze them. Out of the fridge proofing doesn‘t need as much time as out of the freezer.
If I use bread flour how much extra milk should I put in? Just the standard 50g or more since it’s such a high protein count?
Hi Cecilia, is there any part of the process that can be done the day before? I like to bake just a few at a time so they’re always freshly baked. Thank you!
I made a lot of these buns. You can prepare (including filling and shaping) the buns the day before and put them in the fridge or even a couple of days and freeze them. Out of the fridge proofing doesn‘t need as much time as out of the freezer.
Thank you, Lisa! This is very helpful!