Arve Bettum

Photographer & Confectioner

Meassuring is the key to success with confectioary and fine baking.

 

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Kneading the dough hard for a long time, roughly 5+ minutes, which in turn makes it smooth and easy to work with.

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Try to align the filling spread as even as possible, and not all the way till the end, and you will avoid the bun from falling apart during baking in the oven.

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Final touch of egg yolk wash to make it all look a slight more professional and taste even better. Nothing tastes better than the old fashion homemade!

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Making food should come from the heart, only then will it taste the way one truly feels inside.

 

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