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    • Profile PhotoTingchu
      Participant
      @tingchuyu
      Post count: 2

      Hi everyone,

      I’m now trying a Recipe to make my bun stay in a pale color, so I design to use longer steam to bake in a lower temperature condition.

      However it turns out a really hard and thick crust surface (just like the Chineses steam bread Mantou). I wonder the root cause come from the longer steam injection ( like Mantou) or lower temperature longer baking time?

      Do you have any experience or idea of it? Thank you so much.

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      What kind of an oven do you use? Also, what kind of flour?

    • Profile PhotoTingchu
      Participant
      @tingchuyu
      Post count: 2

      Hi Dr Lin,

      I used the deck oven and use all purpose flour. I tried the bread flour before, and the crust problem is thicker plus a serious shrinking problem after cooling. That’s I decided to use AP flour instead.

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @tingchuyu,

      For western type crusty buns in a deck oven, temperature should be at least 220°C for 15-20 minutes, depending on size and oven load.  Some bakers preheat to 240°C.  Steam is usually only; pre-steam the deck, load, and steam for 30-40 seconds – leave damper closed for first 5 minutes, then open damper.  Depending on load and knowing your oven, you might open the damper all the way, some only 1/2 way.

      If you are attempting to produce a par-bake product for brown-and-serve; I would suggest trying to preheat to 200°C, steam and drop temperature setting to 175°C.  The total bake time will be much shorter.  You only need to reach an internal temperature of about 80-85° C.  10-12 minutes for buns might be sufficient.  You can read more about starch gelatinization here: https://bakerpedia.com/processes/starch-gelatinization/

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