Fruit picking and a raspberry lemon frangipane tart

I love summer. The days last longer, it’s less gloomy (and therefore I’m less lazy), I get to wear floaty summery dresses… and best of all – the abundance of berries. Growing up in Malaysia meant that I rarely ate anything other than strawberries (strawberries are actually grown in Cameron Highlands, which is a holiday spot famous for their tea, strawberries, vegetables and flowers).

So, can you imagine my excitement when I came here and found that there were other berries in existence? Blackberries, raspberries, gooseberries… Ahhhh. 🙂

Now, I’d heard a lot about pick your own farms in the last few years. Somehow though, I’d never paid one a visit. I can’t really say why, because now that I’ve been I’m kicking myself for missing out on the experience in previous years! I visited Garsons Farm in Esher, Surrey which is apparently one of the largest pick your own farms in England. And when I got there, I could see why. It was massive. MASSIVE.

In fact, it was so big that I had trouble deciding where I should head for first. In the corner of my eye I spied some raspberry bushes, and the lovely red dots between all the green drew me right over. I admit that I morphed into a 5 year old child, and was in a state of utter excitement. Might have done some silly jumps in the air, but let us not dwell on that. The original plan was only to pick half a box of raspberries, but unsurprisingly I got carried away, and we ended up with a whole boxful. One can never have too many raspberries though, so all was good.

The “before” and “after” of raspberry picking. (Those white ‘stalks’ are why raspberries have that cone shaped ‘hole’ down their middles!)

Gooseberries. Time for an admission: I’d never eaten a fresh gooseberry prior to this. I’d only ever eaten dried gooseberries in cereal, and I did not like it. At all. Which is why on the rare occasion that I saw gooseberries being sold in Waitrose or Marks and Spencer, I would overlook them and reach for something else instead. But you know what? Fresh gooseberries are amazing. The skin is slightly sour, but beneath that sour outer layer is beautifully sweet flesh. I am now officially a gooseberry convert, and I only wish they were available for more months of the year!

Redcurrants. I’m a huge fan of redcurrants and blackcurrants – their dainty size has always been an attraction factor, and I couldn’t resist picking some. Just because I could, you know.

And then there were the strawberries. Being an ignorant person with absolutely no knowledge of plants, I was very surprised to find that the strawberry plants were so low. Somehow I’d always imagined them to be bigger and taller. The height of the plants did mean that there was a lot of squatting and rummaging through leaves (and bits of soil at times) to get to the strawberries – but it was all worth it. Not only did we end up with a huge mound of strawberries (again, I got slightly carried away), but it was also a very good form of exercise. My thigh muscles actually hurt the next day, much to my amusement.

Blackberries. These were planted in a beautiful way – not only in bushes, but also in vines (see the first photo of this post). This was by far, my favourite plant/bush. Simply because it was pretty, mind you. The blackberries are not as easy to pick as raspberries, as they are more stubbornly connected to their stalks. You have to apply the right amount of pressure to gently remove it of its stalk: too little pressure and it refuses to come off, too much pressure and you squish it. Not that it stopped me from picking a boxful of them though…

And it wasn’t just about the fruits/berries. There was also a wide range of vegetables to pick. There was spinach, which I must say looked different from the ones I normally buy. The leaves were much bigger – a different variety of spinach perhaps?

Beetroot. The beetroot patch was unfortunately quite barren as almost everything had been pulled out of the ground, but we still managed to get a good bunch to take home. Word of caution: your hands will get dirty! (And there were no taps around. We washed our hands with the water I’d brought along.)

This was the first time I pulled carrots out of the ground. And my, did it feel good. I kept on picturing Rabbit (from Winnie the Pooh) when I was doing this, for some strange reason. I’m silly that way.

Marrows. I didn’t get any as the berries were more enticing, and I had to be realistic R had to stop me from picking everything I saw.

A cauliflower, nesting beautifully within all those leaves.

Garden peas! And yes I did pick some, and used them for dinner the next day.

So yes. Pick your own farms are great fun. I thoroughly enjoyed myself, and all the other people who were visiting that same day looked like they were having a blast too. It’s a great activity for families, there were many children there getting all excited about picking their own strawberries etc! (Which I can totally relate to, of course.) The pick your own season is from June to September/October, so there’s still time to go this year. I’m already planning to revisit Garson’s before this season ends, and am hoping to get my hands on some apples, plums and squash!

But you might ask, what does one do with so much fruit? Well, you can eat them fresh. Or… you go on a baking frenzy. 😉

As I had returned from Garsons with what seemed like a million boxes of fruit, I started to trawl through my bookmarks folder to see what I could make with them. I decided on this raspberry lemon frangipane slice, which I saw on Julia’s blog (Mélanger :: to mix) a while back. I love Julia’s blog, and always look forward to reading her posts. If you don’t already know about her blog, do check it out.

This particular recipe called out to me the moment I laid eyes on it, as she used a sweet bread dough for the base of the slice (as opposed to the normal tart dough or biscuit base). She said that it made the slice very light, and I had been waiting for a chance to try out her recipe.

And my oh my did I enjoy these. The bread dough base added a very nice touch to the tart (I’m calling it a tart as I baked them in individual tart trays as opposed to a huge tray), and I enjoyed how it wasn’t overly sweet. The flavours of almond, raspberry and lemon also complemented each other beautifully. All it really needed was a nice sprinkling of icing sugar, and it was ready to be devoured. Thinking back, I should have served it with some ice cream on the side….

Basic sweet dough recipe
Based on this recipe by Julia @ Mélanger

Please note that although this recipe seems complicated, it isn’t. It just involves a lot of waiting time. If you don’t have the time to do it all in one day, do what I did and put the dough mixture into the fridge in between step 7 and 8. This allows the dough to slowly rise in the fridge, and you can take it out the next day and continue from step 9.

  • 1 cup milk
  • 1/4 cup warm water (45°C)
  • 3.5g dried yeast
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 4 1/2 to 5 cups of plain, all purpose flour
  • 115g butter, melted

1. Warm the milk in a saucepan until bubbles appear around the edge. (I used the microwave because I didn’t want to wash an extra saucepan). Remove from the heat and allow to cool to 45°C.
2. In the meantime, add the sugar to the warm water (in a large bowl/bowl of your stand mixer), and dissolve the yeast in this sugared water mixture. Allow to sit for 5 minutes.
3. Stir in the milk, salt, beaten eggs, and 1 cup of the flour. Beat the mixture until smooth. (I used the dough hook attachment of my mixer, at low speed)
4. Add 2 more cups of flour and continue to mix until the dough is glossy.
5. Add the melted butter and mix until just incorporated into the dough mixture.
6. Add a further 1 ½ cups of flour and continue to mix well.  Stir in the remaining ½ cup of flour bit by bit until the dough is stiff – you may not need to add it all.
7. Turn the dough out onto a floured surface, cover and let rest for 15 minutes.
8. Once the dough is rested, knead the dough lightly until it is smooth and glossy. Transfer the dough to a greased bowl, lightly spraying the top of the dough with oil to prevent drying. Allow to double in size, about 1½ to 2 hours.
9. When the dough has doubled in size, punch it down and let rise again until almost doubled, about 1 hour. (I only left it to rise for about half an hour)
10. Turn out onto a floured surface.  You should have roughly have between 1.2kg of dough in total. The quantity of dough should be sufficient for three small loaves.
11. Once you have shaped your final dough, let rise for 20-30 minutes.
12. In the meantime, preheat the oven to 180°C.  Brush lightly with egg and then bake for 20-30 minutes, depending on size. The bread will sound hollow when tapped on the bottom.

Note: I did not bake them as loaves. I used half of the dough for the tart, and the rest I saved for some bun making. 😉

Raspberry & lemon frangipane tart
Based on this recipe by Julia @ Mélanger

  • 1/2 batch of sweet bread dough (see above)
  • 90g almond meal
  • 90g butter, softened
  • 60g sugar
  • zest of one lemon
  • 1 egg

1. After the third rise, roll out the sweet bread dough to fit a lightly greased baking sheet. Allow-to proof for 20 minutes. *
2. Meanwhile, make the frangipane. Mix the butter, sugar and almond meal in a large bowl.
3. Add the lemon zest and the egg. Mix well until combined.
4. Spread the frangipane across the proofed dough. Sprinkle across raspberries (or berries of your choice).
5. Bake in a 180°C oven for 20-30 minutes or until golden brown.

* I made these into tarts rather than slices, as you have probably gathered from the photos.

A very belated Easter post

I love Easter for many reasons. Not only does it give me an excuse to overdose on hot cross buns and easter eggs, but it also tells me that spring (and the sun) is just around the corner. I had great plans for this Easter weekend, which included making mini chocolate easter eggs, jellies in eggshells (which my aunt used to make and I found so cool) and hot cross buns. Alas, my plans were not to be as I was rather unfortunately working over Easter – which I was highly upset about, naturally!

I did, however, manage to find some time to bake some hot cross buns. A few years ago, I would have scoffed at the idea of baking hot cross buns, especially when there are such amazing ones available at Marks & Spencer (especially the luxury ones, oh my) and Waitrose. Of course, this was when I thought baking bread was too difficult and required too much work. But as I become more obsessed with food *cough* I do feel the need to recreate the food I like in my own kitchen.

I used this recipe from Wild Yeast for these hot cross buns. What I liked about this recipe was that it uses a mix of plain and wholemeal/wholewheat flour, which adds that “healthier” edge to the buns. Do be forewarned though – I commonly throw in one healthy ingredient into my meals and declare it good for myself, even when it’s so blatantly not the case. Another thing I found interesting was how it used a sponge dough method – I previously made some buns (Rotiboy buns for you Malaysians out there who know what these are) with this method, and they turned out to be the softest, fluffiest buns I had ever made.

And these buns didn’t disappoint. They were best eaten warm, fresh out of the oven, and were really soft and light. I cut down on the amount on sugar used, and also only used raisins (as I didn’t have anything else to hand) so these were not as sweet as the hot cross buns you normally get in stores. I did feel that my hot cross buns lacked some dried fruit though – the next time I make them, I will use a mixture of sultanas, raisins and currants. And I will use a LOT of it! (p.s. I don’t use orange peel as I’m not a huge fan of orange in bread)

I must admit to having a mini-disaster when trying to pipe the crosses onto the buns. I didn’t have a suitable tip for piping them, which I rather helpfully discovered only after I was left with ridiculously thick crosses onto the buns. This was unacceptable to the OCD in me, so I scraped that off and started pacing the kitchen (whilst eating some chocolate to stimulate my brain) for an alternative way to pipe these crosses. I considered using a spoon to drizzle it on, but that would result in uneven crosses. And finally I had another idea – to use my squeeze ketchup bottle. And it worked perfectly (thankfully!). Anyway, the moral of the story is: always ensure you have everything you need before trying to cook or bake anything.

And because there were quite a few leftover hot cross buns, R suggested that I try making a hot cross bun bread and butter pudding. I believe it was something he saw Jamie Oliver make on the food channel (the food channel is the source of a lot of inspiration I must admit). As always, we decided on this on a whim, which also meant we didn’t have a lot of ingredients to hand. So, I guiltily admit to using a “sort of” custard for the base of this pudding – made from milk, vanilla bean paste and… custard powder. I know, I know. Terrible. Rest assured that it tastes nothing like the real thing, but it still made for a pretty good pudding. I think it would have tasted amazingly good if I had used proper custard though…

Let me also mention to these amazing hot cross buns that popped up on the blogosphere this Easter. How good do those look? Man.

Hot cross buns
Slightly tweaked from this recipe from Wild Yeast

For the sponge dough:

  • 40g bread flour
  • 190g warm milk
  • 10g caster sugar
  • 8g instant yeast

For the final dough:

  • 170g bread flour
  • 170g wholemeal bread flour
  • 60g butter, softened
  • 55g sugar
  • 1 egg
  • 3g salt
  • 1 tbsp ground allspice
  • 1/2 tbsp ground cinnamon
  • 1/4 tbsp ground nutmeg
  • 1/4 tbsp ground ginger
  • 1 tbsp water
  • 120g raisins

For the piping paste:

  • 80g plain flour
  • 10g oil
  • 45g water

For the glaze:

  • 3 tbsp hot water
  • 2 tbsp honey
  • 1/2 tbsp sugar

1. For the sponge, combine milk and yeast in a medium bowl. Whisk in flour and sugar. The mixture will be very liquid. Cover and let rest until it is about 3 times its original volume, 30–40 minutes. (I left it for a good 2 hours as I decided to err… nap.)
2. In the bowl of a stand mixer with paddle, mix final dough flour, whole wheat flour, and softened butter until the butter is evenly distributed through the flour.
3. Add egg, sugar, spices, and salt. Continue to mix until combined. The mixture will be quite dry at this point.
4. Replace the mixer paddle with the dough hook. Add the sponge and start mixing in low speed. Add water as needed to make a very soft dough and mix until well combined, about 3 minutes. It is almost more like a cookie dough at this point, and will not come together yet.
5. Mix in medium speed, occasionally scraping the dough down the sides of the bowl. Continue to mix until the dough starts to leave the sides and come together around the dough hook. This may take about 8 minutes, but will varies depending on the mixer.
6. Add the currants and orange and lemon peels. Mix in low speed just until they are evenly distributed through the dough.
7. Transfer the dough to a lightly oiled, covered container. Ferment in a warm place for 1 hour.
8. Turn the dough onto an unfloured counter and divide it into 12 pieces (about 70g each).
9. Lightly punch each piece of dough and tuck the edges under to form a loose ball. To tighten the ball, place it on the counter with your cupped hand loosely around it, and move your hand in a tight circle several times.
10. Place the balls on a parchment-lined baking sheet. Press them lightly with your palm to flatten them a bit.
12. Cover and proof in a warm place for about an hour.
13. While the buns proof, make the glaze. Combine the sugar, hot water and honey. Mix well.
14. Now make the piping paste. Sift the flour and combine it with the vegetable oil. Slowly add water, stirring well after each addition, until the mixture reaches the consistency of very thick glue. Don’t make it so thin that it runs, but if it is too thick it will be difficult to pipe.
15. Preheat the oven to 190°C.
16. When the buns are finished proofing, pipe the crosses onto them using a pastry bag fitted with a 1/4 inch round tip. (Or in my case, by using a squeeze ketchup bottle)
17. Bake the buns until the tops of the buns brown (this took about 10 minutes in my oven). To check that the buns are cooked, tap the bottom of the buns – they should sound hollow.
18. Brush a light coating of glaze on the hot buns, and serve.

As I mentioned earlier, I did not use a proper recipe for the hot cross bun bread and butter pudding. I made some (instant) custard, added some vanilla bean paste, soaked the (buttered) buns in this mixture, and baked for about 20 mins at 180°C. For a better, more coherent recipe, do check out this recipe from Jamie Oliver, which I will be using in the future.

Burger heaven

The weather in London has been terrible lately – rain, rain and more rain. (With a little bit of sunshine thrown in once in a while.) If I had my own way, I would hide indoors the everytime it rains, curled up in my duvet whilst drinking a hot drink of some sort. Unfortunately life can’t stop whilst the weather is miserable, which is why I turn to food to cheer me up.

I first came across these burgers in Donna Hay magazine – they were in a feature called ‘Posh Patties’, and I fell in love almost immediately. The burgers looked so good that I was almost salivating with hunger. Though to be fair, I love most of the photos in Donna Hay magazine, as it is the ultimate food porn. I mean, the photographers manage to make lemon slices look absolutely stunning. How ridiculous is that? 😛

I love most burgers, and these are no exception. I especially like the vegetarian burger as it uses halloumi, which has a very meaty texture, and goes amazingly well with the grilled vegetables. I also decided to make the burger buns from scratch as I have this disease where I feel the need to use my beloved KitchenAid stand mixer at every possible opportunity. The buns came out really well and I was very pleased with how they turned out!

Burger buns
From the King Arthur Flour website

  • 1 cup lukewarm water
  • 2 tablespoons butter
  • 1 large egg
  • 3 1/2 cups bread flour
  • 1/4 cup sugar (I later felt this might have been too much, I’ll cut down on sugar the next time I make this)
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • 1 egg + 1 tablespoon water
  • sesame seeds

1. Put the lukewarm water and sugar into a bowl of a stand mixer, and stir until the sugar dissolves. Sprinkle the yeast over the sugar and water mixture, and leave for 10 minutes to allow the yeast to “bubble”.
2. Add the bread flour, salt, egg, and butter to the yeast mixture, and mix on low speed (with a dough hook) for 8-10 minutes until the mixture forms a nice dough. If you find that the dough is too sticky, just add more flour until the dough doesn’t stick to the sides of the bowl.
3. Pour oil into a large bowl; use a some kitchen roll to oil the bowl. Transfer dough to bowl, turning dough to completely cover all sides. Cover with clingfilm or a tea towel, and leave to rise until doubled in size. (usually takes an hour)*
4. Divide dough into 6 equal portions, and shape each portion into a burger shaped bun. Leave to rise again until they become very puffy (about an hour). **
5. If you wish, brush the burger buns with an egg wash, and sprinkle sesame seeds on the tops. Alternatively, just dust the buns with flour.
6. Bake the buns in a preheated oven at 190°C, for 8-10 minutes until golden brown. Leave to cool.

*It was at this point I left the house to do some shopping, and I ended up leaving the dough to rise for a good 3 hours.
**I only left it to rise for 15 minutes as I didn’t have enough time to wait a whole hour… or roughly translated as: I was getting hungry. 😛

Roasted tomato, aubergine, and halloumi burger
Adapted from Donna Hay Magazine
(Serves 2)

  • 1 tomato, thickly sliced
  • 2 burger buns, sliced
  • 1 aubergine, sliced
  • 200g halloumi, sliced
  • olive oil
  • harrisa mayonnaise (I added some harissa to Japanese mayonnaise, how much harissa you use depends on how spicy you want your mayo)
  • caramelised red onions
  • rocket leaves

1. Preheat oven to 180°C. Place the tomato on a baking tray and brush with oil. Roast for 20 minutes or until cook. Set aside.
2. Brush the bun halves with oil, and place them (cut sides down) on a non-stick pan over a high heat, until the surfaces are golden brown.
3. Heat a grill pan (I use a Chasseur grill pan) over high heat. Brush the aubergine slices with oil, and grill for 2 minutes on each side. Cook the haloumi slices in the same way.
4. Spread the bun halves with the harissa mayonnaise. Top the bottom half of the burger bun with the tomato slices, aubergine, haloumi, caramelised onions and rocket leaves. And enjoy!

Cheeseburger

Adapted from Donna Hay Magazine
(serves 4)

  • 500g beef mince
  • sea salt
  • black pepper
  • 2 teaspoons Worcestershire sauce
  • 4 portebello mushrooms
  • 4 burger buns, halved
  • olive oil
  • 200g sliced Swiss cheese
  • caramelised red onions
  • rocket leaves

1. Heat the oven to 180°C.
2. Mix the beef mince, salt, pepper and Worcestershire sauce in bowl, and mix to combine. Divide into 4 equal portions, shape into patties and wrap it in a slice of Swiss cheese. Place on a baking tray, and roast for 10-15 minutes, or until cheese is completely melted and patties are cooked through.
3. Place the mushrooms on a baking tray. Drizzle with olive oil and sprinkle with salt, and roast for 8-10 minutes. (I cook the mushrooms and the beef patties in the oven at the same time)
3. Brush the bun halves with oil, and place them (cut sides down) on a non-stick pan over a high heat, until the surfaces are golden brown.
4. Top half a burger bun with another slice of cheese, beef patty, mushroom, caramelised onions, rocket leaves and top half of the burger bun. Sit back and bite into the meaty goodness that is this burger.

Pretzels

Everytime I see something interesting on a food blog, I bookmark it for future use. This list is growing longer and longer by the day, so I decided that it was time to tick items off the list. These mini pretzels on Smitten Kitchen made me go ‘awwww’ when I saw them, and I knew at that moment that I would be making them one day.

I grew up eating pretzels from Auntie Anne’s, my favourite being the sour cream flavoured one. Which is why I decided to try out a few different pretzel flavours, despite the fact that the recipe was for plain flavoured ones. No harm in experimenting, no? 😛

I finally settled on 3 flavours – plain (topped with poppy seeds), garlic and herb, and cinnamon. Out of these, I felt that the cinnamon one turned out best, flavour wise. I actually put the toppings on the pretzels before baking them, and although they turned out alright, I think that they would taste better if the toppings are put on after the pretzels come out of the oven (with the exception of the poppy seeds of course). Thinking back, I believe this is how pretzels are prepared at Auntie Anne’s, and I’ll be doing this next time.

Another thing to note is to not be lazy and use garlic powder to flavour the pretzels like I did, as the garlic powder takes on a slightly burnt taste after being baked. Will definitely take the extra effort to make some garlic butter in the future, and I’ve used garlic butter in the recipe below instead of my garlic powder/herb mixture.

The recipe appears to be very complicated, but is easier than it seems when you actually get down to making it. In my opinion, the end product is definitely worth it!

Soft pretzels
Adapted from Smitten Kitchen/Martha Stewart

  • 2 cups warm water (~40°C)
  • 1 tablespoon + 2 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 5 to 6 cups bread flour, plus more for dusting
  • 1 tablespoon salt
  • 2 teaspoons corn oil, or other neutral oil
  • 1/4 cup baking soda
  • 1 large egg
  • coarse sea salt
  • poppy seeds/sesame seeds
  • demerara sugar
  • cinnamon
  • garlic butter

1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook and stir to combine. Sprinkle with yeast, and let it sit for 10 minutes. (The yeast will become foamy, this is how you know it’s still ‘alive’.)

2. Add 5 cups of flour and salt to the yeast mixture, and mix on low speed (still using the dough hook) until it forms a nice dough (usually takes about 10 minutes). If you find that the dough looks wet and too sticky, slowly add in more flour until the dough doesn’t stick to the mixing bowl – I had to use at least 1/2 cups extra flour.

3. Pour oil into a large bowl; use a some kitchen roll to oil the bowl. (You can also try swirling the oil around to coat the entire bowl). Transfer dough to bowl, turning dough to completely cover all sides. Cover with clingfilm or a tea towel, and leave to rise until doubled in size.

4. Heat oven to 200°C (220°C if you don’t use a fan oven). Line two baking trays with baking paper or parchment paper. Set aside.

5. Once dough has doubled in size, punch dough down (gently). Divide into portions of 75g each (this gave me about 12 large pretzels from the dough), and let this rest f0r 5 minutes to allow the gluten to relax – this makes it easier to roll out and shape the pretzels.

6. Roll each piece of dough into a ~15 inch long strip. Twist this into the shape of a pretzel, and transfer to the baking sheet. (I found that the dough was very springy, and tended to shorten after being rolled out – leaving it to rest for a minute or so after being rolled out made it much easier to work with.)

7. Once all the pretzels are formed, leave to rise for 10-15 minutes.

8. Meanwhile, fill a large pot with 2 inches of water, and bring it to the boil. Add baking soda and remaining 2 tablespoons sugar. Reduce to a simmer.

9. Transfer pretzels to the water – how many you do at one go depends on the size of your pot, I did 2 at a time. Poach 1 minute on each side, and remove with a slotted spoon. Continue until all pretzels are poached.

10. Beat egg and brush pretzels with egg glaze. (don’t use the egg glaze for garlic pretzels)

11. For plain pretzels, sprinkle pretzels with coarse salt and poppy seeds/sesame seeds. For cinnamon pretzels, sprinkle with a mixture of cinnamon and demerara sugar (I like demerara as it gives the pretzels a nice ‘crunch’). And for garlic pretzels, brush garlic butter on the pretzels.

12. Bake pretzels until golden brown, 12-15 minutes. Cool on wire rack. I found that these tasted best warm, on the same day – but they did keep for 2-3 days. I kept them verrry lightly covered with clingfilm as I could not leave them uncovered with the amount of dust we get in London (covering them makes them soggy you see), and the pretzels didn’t become very soggy (thankfully!).

Ham and tuna buns

Bread making is something I have attempted in the past, but the results always dissapointed me (which is why I have not attempted making bread/buns in a while!). However, I had the opportunity to visit Aunty Yochana when I was last in Singapore, who taught me how to make these buns – which turned out really well. This was of course, all done under her watchful eye. Attempting these on my own (6 months down the line) was rather scary, and I must admit to having the random bout of palpitations whilst wondering if things would turn out well.

Waiting for the scaled dough to double in size

All ready to be popped into the oven

All the waiting involved was certainly tedious, but it was worth it when the house was filled with the smell of freshly baked buns. I was happy with the texture of the buns, but I definitely need to work more on shaping the buns as no two buns looked the same! That said, I’m glad the buns turned out reasonably well, and I’ll be looking to improve on presentation next time!