My second attempt was better than the first for a number of reasons. The original recipe stated that the dough quantity would be around 1600 which made 20 buns at 80 grams each. When adding up the amount of the ingredients the total is only 1500. Mine was 1495 because I didn't have the Amylise. So the buns were smaller and didn't fill the rings, which gave me rolls rather than buns. For the second batch I added 25% more of each ingredient and I got 21 plus a small bun. This time they expanded beautifully except that some out-grew their rings. My rings obviously weren't strong enough to accommodate the rising dough.So the question is, how big is the piece of foil. The length is not the issue, rather the width. It would have been helpful to have that in order to make a heavier ring that could withstand the expansion of the dough. Having said all that, the texture, not to mention the flavour of these buns is amazing. I will
never have another hamburger at home without it being tucked inside this delicious bun. Thanks for this great recipe.
