Hello, I'm a newbie in cooking and I got fascinated with pastry recently
I wanted to make a homemade Brioche burger buns, so I started reading on the subject. Watch videos, read articles and finally summed up the courage to do it (I'm a bit of a perfectionist, so I can't just go for it )
Finally the buns came out of the oven, kind of misshapen, kind of blend, but cooked properly and absolutely edible, so I made very tasty burgers with them.
I have a couple of questions regarding the whole process of dough making and taste, that weren't in any of the articles and videos I came across:
1. In one recipe the cook put Amylase in, as well as yeast. What's the difference between Amylase+Yeast and Yeast alone (consistency and taste-wise), and is it essential for making a Brioche bun ?
2. Since Brioche stands for added butter, eggs, milk, cream etc. I was wondering what happens to the dough (consistency and taste-wise) and end product, when you increase the amount of butter/eggs/milk in the mix ?
3. As I said, the buns I made tasted kind of blend with a slight sweet overtone. Could that be, because I added too much flour in the kneading process (I feel like I did) and does the actual process of cooking the buns affect taste (I feel like I might've taken them out a few minutes too early, although the top part was already light brown) ?
4. When I made the buns, I was going for lighter and overall crunchier bun. Does more kneading equal puffier end product ? What else would contribute for that ?
Thank you in advance! I hope I could learn as much as possible about this subject, cause I'm really fascinated by it
I wanted to make a homemade Brioche burger buns, so I started reading on the subject. Watch videos, read articles and finally summed up the courage to do it (I'm a bit of a perfectionist, so I can't just go for it )
Finally the buns came out of the oven, kind of misshapen, kind of blend, but cooked properly and absolutely edible, so I made very tasty burgers with them.
I have a couple of questions regarding the whole process of dough making and taste, that weren't in any of the articles and videos I came across:
1. In one recipe the cook put Amylase in, as well as yeast. What's the difference between Amylase+Yeast and Yeast alone (consistency and taste-wise), and is it essential for making a Brioche bun ?
2. Since Brioche stands for added butter, eggs, milk, cream etc. I was wondering what happens to the dough (consistency and taste-wise) and end product, when you increase the amount of butter/eggs/milk in the mix ?
3. As I said, the buns I made tasted kind of blend with a slight sweet overtone. Could that be, because I added too much flour in the kneading process (I feel like I did) and does the actual process of cooking the buns affect taste (I feel like I might've taken them out a few minutes too early, although the top part was already light brown) ?
4. When I made the buns, I was going for lighter and overall crunchier bun. Does more kneading equal puffier end product ? What else would contribute for that ?
Thank you in advance! I hope I could learn as much as possible about this subject, cause I'm really fascinated by it