tag:blogger.com,1999:blog-7509623290663629278.post67174729621857568..comments2024-02-22T09:38:19.746+00:00Comments on Cake, Crumbs and Cooking: Chelsea Buns - FailCarolinehttp://www.blogger.com/profile/13067886984635079539noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7509623290663629278.post-47183467308519442162012-02-04T05:46:59.749+00:002012-02-04T05:46:59.749+00:00it is disappointing when you spend time on baked g...it is disappointing when you spend time on baked goods - even though you don't have to spend all the time hovering over the dough, I find that the time it takes does build up anticipation. Glad chelsea buns have worked for you before and am sure they will again. I think this was an honest account of what happened and agree that anon's comment was not helpful nor even politeJohanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-35059662614670419752012-01-31T09:41:22.304+00:002012-01-31T09:41:22.304+00:00I asked B who has a better memory for things I mad...I asked B who has a better memory for things I made before the blog and he says that the chelseas we made from the HML recipe staled fairly quickly and that he seems to recall we took them out early but we have a glass door to our oven. It was a while ago. I personally don't like CBs, I don't like the syrup and the hard exterior texture of the buns, they are just way too sweet for me Joanna @ Zeb Bakeshttps://www.blogger.com/profile/13524835664217239571noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-49303664322779683102012-01-31T06:23:27.284+00:002012-01-31T06:23:27.284+00:00My copy of THML was printed in 2008 so maybe the r...My copy of THML was printed in 2008 so maybe the recipe was updated.<br />I wonder if there was any discussion on Dan's forum? <br />The temp/time in the online version certainly seems too much to me.<br />AnnAnnnoreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-84633715491324646852012-01-30T19:17:34.513+00:002012-01-30T19:17:34.513+00:00Celia - thanks! I'll bear in mind that sweet d...Celia - thanks! I'll bear in mind that sweet doughs stale quickly in the future!<br /><br />Ann - thanks for commenting. I must have a different version of THML to you - the times and temps in mine are exactly the same as on the internet version. Perhaps an updated version has been printed?<br /><br />Dom - oh indeed ;-)<br /><br />BVG - I'm physically incapable of leaving the mixing bowlCarolinehttps://www.blogger.com/profile/13067886984635079539noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-12557930700701340452012-01-30T08:44:23.720+00:002012-01-30T08:44:23.720+00:00You imply that you didn't in fact follow the r...You imply that you didn't in fact follow the recipe, that in fact you left the dough for too long at every stage. Given that it's a yeasted dough, this would mean that the dough was exhausted by the time that it got into the oven, and so the failure, I'm afraid, is yours... the buns were not stale, you'd simply let the dough "die" before it got to the oven. Always unfairAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-53575565355359766442012-01-29T20:13:17.197+00:002012-01-29T20:13:17.197+00:00Glad I'm not the only one to have 'fails&#...Glad I'm not the only one to have 'fails' on occasion. Chin up - I'm sure you will nail it next time.Samanthahttps://www.blogger.com/profile/07991319529019906938noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-73037159239564254592012-01-29T20:07:38.629+00:002012-01-29T20:07:38.629+00:00Oh no, please don't despair. I think most of ...Oh no, please don't despair. I think most of us have had more baking disasters than we care to remember. Here's to the next baking success!Rolling Pin Clairehttps://www.blogger.com/profile/01488890581288892958noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-4515867006977258612012-01-29T18:47:08.027+00:002012-01-29T18:47:08.027+00:00poor you! I think the birds may be pleased and I ...poor you! I think the birds may be pleased and I would be looking for another recipe, maybe one from Delia!Janicehttps://www.blogger.com/profile/04854564777269577428noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-2916824932583938702012-01-29T17:24:13.267+00:002012-01-29T17:24:13.267+00:00I always feel so disappointed and disgruntled when...I always feel so disappointed and disgruntled when a recipe doesn't work out as planned too C. I've only mada Chelsea Buns once- they were a bit fiddly and very tasty for the first 24 hours but did become very stale very quickly after that.Kate@whatkatebakedhttps://www.blogger.com/profile/03377869776999540690noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-64537696403812870432012-01-29T16:57:18.339+00:002012-01-29T16:57:18.339+00:00I sympathise with you - to see such lovely looking...I sympathise with you - to see such lovely looking buns go in the oven and come out disappointing is heartbreaking.The Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-24310439781154393612012-01-29T16:51:49.237+00:002012-01-29T16:51:49.237+00:00That's such a shame. So frustrating when that...That's such a shame. So frustrating when that happens and it does to everyone!MissCakeBakerhttps://www.blogger.com/profile/18011701273453302769noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-12677296116930005752012-01-29T15:16:35.170+00:002012-01-29T15:16:35.170+00:00Learning by trial and error is what makes excellen...Learning by trial and error is what makes excellent bakers and cooks and good on you for attempting to make them in the first place. Far more adventurous than I've been in years.<br /><br />One thing is almost for certain. You probably won't make the same mistake again :)Allyhttps://www.blogger.com/profile/12989497293162532958noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-89860340723337966872012-01-29T09:08:03.549+00:002012-01-29T09:08:03.549+00:00I hate when this happens ... all that time, effort...I hate when this happens ... all that time, effort and money to no avail! <br /><br />Just remember your normal fantastic sucess rate and get the mixing bowl out again!!!Brownieville Girlhttps://www.blogger.com/profile/02492647486930989408noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-56924732527418400892012-01-29T04:13:02.516+00:002012-01-29T04:13:02.516+00:00Hi C - I read your blog regularly and was concerne...Hi C - I read your blog regularly and was concerned that you had a disaster with a recipe of Dan's. I have his book, The Handmade Loaf, and in that the recipe is much the same but the baking temps are 180C for 25 min then 170C for 15-20 min.<br />I gather you were using the newspaper version?<br />AnnAnnnoreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-29123085706921917652012-01-29T01:50:32.299+00:002012-01-29T01:50:32.299+00:00C, don't be disappointed, stuff like this happ...C, don't be disappointed, stuff like this happens to me all the time. I've found this sort of bun always goes stale very quickly, so it might not be anything you did wrong! :)celiahttp://www.figjamandlimecordial.comnoreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-44851791495175547872012-01-28T22:43:43.780+00:002012-01-28T22:43:43.780+00:00Karen - I don't know what went wrong. Just one...Karen - I don't know what went wrong. Just one of those things I suppose.<br /><br />Suelle - I haven't compared with other recipes, I suppose I thought that most rich (milk, eggs, sugar) yeasted doughs would be similar. I'll have to have a look. I manage to fail on lots of things in baking, not just bread! I have to admit that I'm really not good at sweet doughs though - they Carolinehttps://www.blogger.com/profile/13067886984635079539noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-14745562068541653072012-01-28T21:29:52.143+00:002012-01-28T21:29:52.143+00:00Oh no! Can you save them and make them into bread ...Oh no! Can you save them and make them into bread and butter pudding or something?<br /><br />http://daisycakecompany.wordpress.comBronyahttp://daisycakecompany.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-77926199298278834422012-01-28T21:23:07.351+00:002012-01-28T21:23:07.351+00:00Oh no! I can't see how over-prooving would cau...Oh no! I can't see how over-prooving would cause all the problems, but that recipe is very different to his marmalade chelsea bun recipe http://www.guardian.co.uk/lifeandstyle/2010/feb/20/marmalade-chelsea-buns-recipe which I've had bookmarked to try. That baking time seems really excessive to me - up to 50 minutes total at quite a high temperature?Alicia Foodycathttps://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-68052558613437718822012-01-28T20:36:45.219+00:002012-01-28T20:36:45.219+00:00What a disappointment - especially as it's one...What a disappointment - especially as it's one of Dan Lepard's usually reliable recipes. Have you compared the dough to any of the more recent recipes he's published for similar buns? There are at least two in Short and Sweet (and the Guardian series) - toffee apple buns and lemon and almond buns. <br /><br />I can't get away from the idea that yeast doughs are more dufficult to Suellehttps://www.blogger.com/profile/04824039607448635437noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-2950349516992936572012-01-28T19:14:26.389+00:002012-01-28T19:14:26.389+00:00OH what a shame, I have to say that the failure do...OH what a shame, I have to say that the failure does not appear in the photos......aw, I am so sorry for you! THANKS anyway for making them for Tea Time Treats.....I cannot think why they might have failed...the texture seeming stale may be a fault of liquid, not enough....but other than being there, I cannot say! Shall I list them anyway in my round up? I think your post is excellent, as it Karen S Boothhttps://www.blogger.com/profile/18024864830370677754noreply@blogger.com