I haven’t even thought of trying cookies, but yes, they probably would work quite well. I haven’t tried steaming buns, either, although I’m now thinking that, at least once, I should give it a try and see what I/we think.

We haven’t been eating sweet bread for breakfast for about a month – it’s currently Ramadan, which means Fahim eats breakfast hours before I even manage to crawl out of bed. Once Ramadan is over, we’ll be resuming the sweet breads for breakfast.

When that happens, I’ll take a few more pictures and give an update post.

Thanks for visiting and commenting.

You’re right, I do need to update on other things I’ve tried. I’m quite behind, unfortunately!

I think your idea of using a shorter baking pan is quite possibly correct since my bun tops are never quite as brown as I’d like them to be. I’m not sure if I have anything suitable around–will have to look. Unfortunately, living in Sri Lanka means that I don’t have a lot of things available to me that are available in the West.

Since the above post, I’ve modified my methods further, changing equipment, trying different things. I’ll work on getting a few updates up.

Thanks for visiting and commenting.

http://album.laurieashton.com/v/SriLanka/kitchen/stove-baking/20090310-00.jpg.html

I use the invert, the more tall in the bottom part and the less tall in the upper part, and maybe using a dish for the loafs rather than the casserole you are using, maybe the tall sides of the casserole are interfering with the airflow to cook upper part of the loaf, and maybe reducing a little the flame a go a few more minutes longer the bake, the cheesecake I bake was 45 minutes at medium low flame. My system was an aluminum pan 28 cm diameter and 7 cm tall, in the bottom a inverted 9 inches disposable aluminum pie pan/mold then the cheesecake pie in the aluminum pie pan, and closing the system the top of a casserole like 3 or 4 cm tall, so the system is a little flat like 11 or 12 cm tall, so I can use medium low flame, so maybe if you use medium high flame to cook/bake quickly I think you need use a taller mold/pan in the bottom of the system so higher heat from bottom don’t burnt the the bottom of the loaf, and using a not no tall casserole to let the hot air cook/bake the loafs, well thats what i will try to bake a loaf, using the system I use, I bake sourdough pie crusts, for lemon pies, just I need put some weight over the crusts because they shrink and crack a little.
So I will check later to see maybe experiment 3 results?

IHTH Bye.