I love your pineapple bun, and it is really perfect. Tell me, besides using Chef Karen's method, did you use her ingredients which called for more butter or the ones posted here? I even love your colour, how do you make it so yummy yellow?
AND, first place your hand on your heart..............was this pineapple bun the best you have tasted in Perth? Could you get this quality bun in Perth? You know, getting the bun stayed soft initially even for 1 hour was a problem
At one point I was so desperate I wanted to put in some dough enhancer, in fact I did to experiment. But the bun was too soft, and it did stay soft for a long time.........but too artificial besides harmful to the body. And once you tasted the soft textue of Chef Karen's bread, you cannot go back. Right?
I love to time the baking of the bun and serve it with Cambidore soup (with real shark's fin), wow, the faces of my guests just lit up, the joyful aroma of fresh dough filling the house as it springs to life in the warm oven, and then everyone happily consuming those wonderful rich, soft, tender rolls.
Now to your loaf bread, I know exactly what you mean and even this happened to Chef Karen's product. Sometimes it is not the recipe but I cannot tell you why as I am NO baker. What I do know bread is so temperamental, unless you put in dough enhancers and stabilizers, the result is never steady.
Yes, the crust is a bit too tight and too thick, by the way have you got my straight dough baguatte recipe? and Pain de Mie? If not, I will e mail them to you. Maybe you can try out these recipes from Chef Karen. I will also send you a Foccacia one that I learnt from an Italian chef, because I am still searching for my ultimate Foccacia which I tasted at Carluccio in London.