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View Full Version : My buns died :(


jorjeni
02-07-2006, 12:14 PM
I tried making the burger buns they puffed up and got hard on the outside but the insides were hollow and wet

IaintknowwhatIdid :confused:


I uncook like I cook cook


The Nacho cheese turned out good though :D
Raw Jewelrylady
02-07-2006, 01:55 PM
Don't feel bad, mine puffed up-then I saw they had fallen & I thought they were dead also... The thing I found out is that they were not done in the middle. I would keep dehydrating...the middles need to be finished. I hope this helps. :)
Lana
jorjeni
02-08-2006, 07:43 AM
they were in there for 30 hrs. and they are hard as a rock on the bottom and the outside but inside they are damp. They crumble if I try to pry it from the dehydrator screen. LOL!!!
tvillemom
02-08-2006, 07:56 AM
Mine did the same thing. I thought they were too wet inside, and getting TOOO hard on the outside. I cut mine in half (like a real bun would be) and that seemed to help, I figure maybe I just made them too thick to start with. Anybody have a different idea?
Wendi
Raw Jewelrylady
02-08-2006, 09:48 AM
Mine did the same thing. I thought they were too wet inside, and getting TOOO hard on the outside. I cut mine in half (like a real bun would be) and that seemed to help, I figure maybe I just made them too thick to start with. Anybody have a different idea?
Wendi


I think that is the idea- my batter was too thin, so I started them on a teflex sheet. I also made each bun small. I had remembered a thread regarding talk of making only one side of each bun.
It's just sometimes "experiment day "around here as well. LOL :)

Lana
jorjeni
02-08-2006, 09:57 AM
I did make mine thin :( I had read all the post on the site before I made them so I could get them right but it didnt' work OH Well I guess I have just have to try it again.
RowanC
02-08-2006, 02:03 PM
Can someone who has successfully made the buns help?

Mine were also dry outside and hard as a rock but wet inside.

What's the secret?
Sheryl
02-08-2006, 02:06 PM
I cut recipes like that really thin... I find if I don't they ferment inside and taste yuck! Cutting thinner means they dry faster and more evenly... all good!

Cheers,
Sheryl
RowanC
02-08-2006, 05:04 PM
Yes but have you tried THIS particular recipe?