Burger buns fail.

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Через деякий час після випікання (близько 10 хвилин) деякі булочки з партії в 96 штук залишаються високими і гладкими, а деякі мають як би провали, булочки схожі на зморщену мордочку шарпея. Що може бути причиною дефекту? Тісто здобне, цукру близько 15% на масу тіста. Розстойка від 50 до 70 хвилин, температура 50 градусів і вологість 90. Режим випічки 13 хвилин при температурі 220 градусів, без пароконвекції.
 
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privet,
ya plokho talk po russian, well maybe a tiny bit...
12 минут мало, они сдуются, потому что недожарены.

12 minutes isn't long enough, they're deflating because they're underbaked.
 
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Your burger buns are turning out uneven. Some are tall and smooth, while others have weird depressions. Possible causes are issues with the yeast, dough temperature, butter distribution, air pockets, baking temperature and time, oven humidity, and even flour quality. Try adjusting these factors one by one to find the culprit.
 

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