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1

If you mix unmelted soft butter with your cinnamon/spices with some sugar say 200-300g of each and when you roll it out to put your fruit in spread half over then add your filling on top then roll up, once you roll it and portion it in your tin and prove it use the remaining butter sugar mixture and spoon it over the top of your buns and you get really ...


3

The use of legume flours like pea flour is known to compromise gluten formation in the dough, leading to poor gas retention. See, for instance, this article on the use of gram flour in wheat bread. It's not clear from your question what percentage of pea flour you're using, but based on that data I wouldn't advise more than ten percent. You could try adding ...


0

Your crust is proper. The leoparding on the second row pictures is due to cold dough, that was not left long enough out from the fridge before cooking


1

You've already good answers about the second part of your question (lumpy texture), but I don't think that people thoroughly answered the first part: I know how to tell when boxed pasta is done, but I'm not sure what the texture of fresh pasta should actually be like. Should it be similar to that of "Al dente" boxed pasta? Mine was weirdly soft ...


8

The short answer is that it's probably safe, but here are some considerations: What Does Yeast Do? Yeast eats sugar and converts it to carbon dioxide (also alcohol, but that's not a consideration in most bread baking). "Sugar" doesn't necessary mean sucrose (table sugar) - it also means fructose and glucose, like you'd find in honey or agave syrup....


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