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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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baking temp for soft roll
what's the right temp for soft roll?
is that true if the baked roll turn out a bit dry inside,it is better to bake at higher temp and shorter time? |
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baking temp for soft roll
"al" > wrote in message >...
> what's the right temp for soft roll? > is that true if the baked roll turn out a bit dry inside,it is better to > bake at higher temp and shorter time? > > -- If you mean about baking temperature .... it should start at 200 degrees C to nearly220 C If its smaller in size ut is baked at higher temperature for a shorter time and in larger soft rolls is baked at slightly lower temperature in slightly longer time. Normally the baking time ranges from 10-15 minutes depending on the bread roll dough weight. In some case I had even baked such rolls at 20 minutes. It also depends on even performance. A soft roll having fat and sugar as well as milk, tend to brown faster than hard rolls which are more lean in recipe. The latter rolls is baked at above 220 degrees C But the rule in roll baking is the temperature should be right A roll regardless if its hard or soft should be baked in a short time at a right temperature so that it will have a nice thin crust and ,a nice colour but the crumb is soft and not dry. Generally the soft roll should have a thin crust that becomes soft on cooling; while a hard roll should maintain a crispy crust Roy |
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baking temp for soft roll
Just want to make sure, you really meant centigrade...
irax. |
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baking temp for soft roll
That's a range of about 390F up to 420.
I have never gone above 375F but will give the higher temperatures a try. Makes sense to me. "Iraxl Enb" > wrote in message ... > Just want to make sure, you really meant centigrade... > > irax. > |
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baking temp for soft roll
in my opinion,i think whether to go at higher temp at 210 degree C or lower
at 190 C,it also depends on your dough proofing condition. when the dough proof with less moisture,it is better to bake at higher temp and shorter time,or else the other way. any objection? "Ribitt" > wrote in message t.cable.rogers.com... > That's a range of about 390F up to 420. > > I have never gone above 375F but will give the higher temperatures a try. > Makes sense to me. > > > "Iraxl Enb" > wrote in message > ... > > Just want to make sure, you really meant centigrade... > > > > irax. > > > > |
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