Burlesque Womens Institute

Acacia Sweet · Joined: 11 Apr 2008 Posts: 400 Location: Leeds

So yeah, new house, new oven, and of course I had to try it out. I'm used to an electric/fan assisted oven. The new one is gas. I used the same recipe as usual and the buns still taste ok, but they look disappointingly flat on top. Is it because it's a different oven? How do I make sure they rise properly in future?

Bea deVile · Joined: 13 Nov 2007 Posts: 341 Location: Brighton

Maybe you need to preheat the oven more beforehand?
Not really sure, sometimes in the book it will have a "why it went wrong" section.
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Acacia Sweet · Joined: 11 Apr 2008 Posts: 400 Location: Leeds

I put the oven on before I actually started baking and I estimate it was on a good half hour before the buns went in. Stupid thing. I'll have to have a read of the oven manual.

I can't check the recipe book. The recipe is a basic one that grandma taught me which is wired into my brain so I have no recipe book to check.

The buns tasted ok anyway. Even the cat eats them. Which I'm pretty sure she shouldn't Laughing

Bea deVile · Joined: 13 Nov 2007 Posts: 341 Location: Brighton

The book says....
Insuficient whisking, too cool an oven, or insuficient raising agent.

Don't know if that will help at all? I usually cheat and use half plain and half self-raising flour, pretty sure I'm not supposed to do that though.

x
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Acacia Sweet · Joined: 11 Apr 2008 Posts: 400 Location: Leeds

My recipe calls for all self raising flour. Hmm, maybe I should beat the mixture even longer next time.