How are KFC Burger buns so soft?

[Jappy]

Hi, i was reading this thread about how Mac D's do their french fries. it made me think of the lovely burger buns you get @ kfc. we make burger buns too, but they dont remain 'that soft' even for a day. is it that these fast food chains keep the burgers wrapped and in reletively high heat (while they are waiting to be picked up) and we put our buns under a hot counter/light till the stewards pick it up. since our burgers are preplated they arnt wrapped, n so they lose moisture.
really, what is the secret?
japvir

[Suzanne]

Better living through chemistry.

[Cat Man]

The buns are steamed right before serving.
McD's does the same with their filet of fish bun as well

[kuan]

Dough conditioners.

[DC Sunshine]

Originally Posted by Suzanne

Better living through chemistry.

We've all seen the pictures of McD's 10 year old cheeseburgers - they don't age Some guy has a collection of them, one each for the past 10 years.

(Wish I could look the same as I did 10 years ago...maybe I should ask for their recipe)

[cape chef]

Originally Posted by Suzanne

Better living through chemistry.

God I hope we can steer away from KFC and McDonald's threads.

[Chad Aaland]

Originally Posted by Suzanne

Better living through chemistry.

Exactly...take a look at Ferran Adria. He doesn't have cooks, he has chemists.

[cookie jim]

Jappy; I used to make buns also.Not knowing your ingredients make it hard to answer your question. The first thing I thought of is you may not geting the most out of your yeast.Make sure your liquid temp is between 110*&115* unless like my recipie I used half my flour, yeast, sugar and salt together in which the temp. should be 120*. try adding a little honey to your bloom if your starting your yeast first. I also let the dough double rise. You might be over proofing your buns.give us a little more detail on this forum asking for bun help. Please continue to use your forum for any help.sorry about any negative replys,your the reason were here...good cookin...cookie

[oldschool1982]

Originally Posted by cape chef

God I hope we can steer away from KFC and McDonald's threads.

The only question I have to ask about these and similar threads is "Why Sponge Bob? Why??"

BTW Suzanne. Don't knock that "better living through chemistry" thingy. It has worked wonders for me these last 4 years here in Hades. I don't know but the impending threat of Eminent Domaine (or possibly the trip to Margaritaville this evening) has a tendancy of bringing out the sarchastic in me. Doohhh!!!!