Fluffy Buns.

OK - I showed you how to make some sturdy buns for a good BBQ and a juicy flame grilled burger - a good firm bun that will stand up to the punishment of a beer fuelled BBQ and lots of food stuffed into a decent bun.

Your next mission, should you decide to accept it, is to make a completely fluffy bun along the lines of a commercial bun.

The bad news? Can't be done. Unless you want to start adding chemistry to it. If that's your goal, I'm sorry to say I can't help you. However, I can get you along the way and still remain true to the goals of good food with few additions.

How?

Easy! Here's how:

• Use the basic bread recipe from a much earlier post.
• Double the yeast. Two packs of Tandaco or two spoons of your favourite bulk yeast.
• Reduce the water content a little.
• Allow more processing time in your machine. Allow the dough to knead until just before it becomes sticky and gooey. For a regular loaf, usually around two minutes is enough. If you allow perhaps five minutes you will observe the dough becoming stickier. That's about the time to stop, else it will become really gooey and barely movable by your machine's blades.
• Cut the dough into six or eight pieces, sprinkle with olive oil and sesame seeds, spray with water and bake at 180C fan forced for 25 minutes.

If the sweet smell of sesame and oil cooking hot doesn't make you hungry, nothing will.

The light fluffiness of Viet-na-bread and Maccas (Mickey D's, McDonalds, Golden Arches, etc) buns can't be done in a home kitchen as far as I can tell and have experienced.

Apologies for the lack of pics lately, but it's very busy here. I promise I will give you before during and after pics more often.

Take care and happy baking and brewing.

Cheers!!