I was going to say the same thing! Mexican conchas are a similar idea (bun with craquelin-type topping) but without the butter in the middle. TBH I think they could use it, they are often very dry 😄
Hiya! Oh you’re so right. Let me make it more clear in the post. The dries include the sifted whole meal flour but no the bran. We add that in the next step :) thank you for flagging g
I’m not fully versed in wholemeal flour being in the US. Do you think these will turn out with just whole wheat flour (no coarse pieces of bran/germ)?
Ooh, yes! It’ll be fine. Just no bran to sift, I’d guess??
That would be my guess as well! Thanks for the insight. Can’t wait to try these buns out!
Small typo(?)—it says it yields 10 buns but later you say to put 6 per tray…
Oh no! Wishful thinking on my part, or just bad maths? Thank you will update. Six on one tray maximum though :)
I can sort of see that they might have been inspired by conchas, if there is a Mexican connection! These sound so good.
You guys are def right! And pineapple buns! Which are very similar also, how fascinating. I love the big family tree of baking
And melonpan which was apparently invented in Japan by an Armenian baker!
I was going to say the same thing! Mexican conchas are a similar idea (bun with craquelin-type topping) but without the butter in the middle. TBH I think they could use it, they are often very dry 😄
Hi Nicola - very excited to make these! Couple of things:
- when you say add the dries, does that include the wholemeal flour?
- later I notice you mention add the bran, is that the wholemeal flour?
Hiya! Oh you’re so right. Let me make it more clear in the post. The dries include the sifted whole meal flour but no the bran. We add that in the next step :) thank you for flagging g
Hi,
Could you please specify the % of protein in the strong bread flour
of course! The one I used is about 13% :)
Nicola
rotiboy and coffee buns are both from malaysia!