How to Make Paris Buns
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- Опубликовано: 19 окт 2024
- Recipe from Bake with Maw Broon
ISBN-10 : 1910230022
ISBN-13 : 978-1910230022
Ingredients:
115g (4-ozs) Unsalted Butter
125g (4½ ozs) Caster (Super Fine) Sugar
2 Tbsp Malt Powder (Horlicks)
½ tspn Bicarbonate of Soda
2 Medium Eggs
150ml (⅔ Cup) Buttermilk
250g (9 ozs) Plain (All Purpose) Flour
2 tspn Baking Powder
Coloured Sugar to decorate
Music:
Waiting On A Train by HoliznaCC0.
Waiting On A Train by HoliznaCC0 is licensed under a CC0 1.0 Universal License.
freemusicarchi...
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Wow very nice sharing 😌
@shakilaskitchen2022 The recipe needs some adjustments to get a good result.
brilliant video sharing its excellent nature very nice sharing
@r8aboomars750 Thank you.
These sound like a drop scone (although maybe scones are always cooked on a griddle/girdle rather than baked).
@ellenspear50 They don't have a scone texture. They're more like cakes that really needed to be confined in cases rather than spread out on the baking sheet. If I were to make them again I would use self raising flour.
I worked out what to do with them to make them better. I spread jam on them. 😁😁
Knock once
👻
Best to make these as cupcakes. They need more flavour. Maybe more malt powder or dried fruit?
That looked a wet mixture for placing on the tray. I understand why there was no taste as there was no spice of any kind added. Maybe lemon rind next time? A recipe test video, that's what this was. You were testing a recipe... and now you have other idea about how to next time? Still yum to eat though with maybe a bit of jam or something Boppy? Happy weekend. 👌🇳🇱🙋♀🥝
@IamaDutch-Kiwi There was no picture in the book so I wasn't sure what they were supposed to come our like. I've looked at photos others have uploaded and there are a few that look the same as mine. However, the ones where self raising flour was used look much more like buns.
Why on earth are these called buns? Were they like biscuits/cookies?
@MagentaOtterTravels Word origins says: "small, slightly sweetened roll or biscuit," late 14c., of obscure and much-disputed origin; perhaps [Skeat] from Old French buignete "a fritter," originally "a boil, a swelling," diminutive of buigne "swelling from a blow, bump on the head,"
They're not like any buns I know. Can't find out why they have Paris in the name either.
@MagentaOtterTravels Softer than biscuits. They're like you would expect cupcakes to come out like if you didn't put them in cases. They spread far and wide. I cut them with a scone cutter after they were baked to make them look neater.
@@Poliss95 oh my! Sounds like a faff!
@@Poliss95 that's very funny!
OK, I need to talk to you about your scale. If something tastes bad it should not be a 15 out of 20! It should be no more than five! I think your scale needs to be recalibrated 😊
@MagentaOtterTravels Well, they weren't bad. They were just disappointing, like Leonard's fine wine. 😁😁
I thought I'd revised the score down to an 11, which is what I think they deserve. The stir fry I made last night would only get a 6 because I was missing a lot of ingredients I usually put in a stir fry.
@MagentaOtterTravels I was expecting a malty taste and it wasn't there. Maybe they need double the amount. The coloured sugar didn't work properly either. It melted a hole in some of the buns.
@@Poliss95 yikes!😬