BURGERS BUNGERS, recipe for homemade burger buns
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Hello! My name is Dina. Welcome to my "Recipes Collection" channel.
Today I want to share with you one of the best recipes for making buns for burgers.
It is believed that fast food is a harmful food,
But if you do not abuse fatty French fries and sweet soda,
And cook their own burgers, then this food will not only be very tasty, but also useful!
And to make real hamburgers, we need special buns, the preparation of which we now and will.
The advantage of such buns is that they can be used not only for burgers, but also as bread for the first and second dishes, and also serve with jam or butter for tea and coffee.
These buns are low-calorie due to the small amount of sugar and oil,
And cooked according to this recipe, they are very soft, porous, snow-white from the inside with a crispy golden crust.
We will cook 20 rolls, and believe me, this is not much, they are very tasty and quickly eaten.
For their preparation we will need:
For the test: • 900 gr. Flour • 240 ml. water
• 240 ml. Milk • 4 tbsp. Sahara
• 2 eggs • 80 gr. Butter
• 40 gr. Pressed yeast (or 15 g dry) • 2 tsp. Salt
For lubrication: • 1 egg
• 2 tablespoons Milk • sesame
First we will prepare the spit.
In the bowl, in which we will knead the dough, pour warm, but not hot milk and water.
Add the compressed yeast to the liquid, if there are no fresh yeast, you can replace it with dry yeast, which will require 3 times less.
We mix everything well to make the yeast disperse, if they are not completely dissolved, it's okay.
Add half of the total sugar, mix again and pour out about 1 cup of flour.
We bring the mixture to a homogeneous state and remove the bowl in a warm place for lifting.
If the yeast is fresh, then, as a rule, it takes 15-20 minutes.
As soon as a lush yeast cap appears on the surface, you can proceed with the further preparation of the dough.
Pour out the remaining sugar into the spoon, add eggs, salt and mix well.
Pour a portion of the measured flour into the bowl, and whilst the dough is soft, knead it with a whisk.
As soon as it is difficult to stir, pour out the rest of the flour and mix the dough thoroughly.
The kneading process could be assigned to a planetary mixer, he copes with it in a matter of minutes, but today I wanted to cook everything with my hands.
As soon as there is no flour left in the bowl, pour into the dough, melted butter, it should be warm, but not hot.
And now finally knead the dough.
Manually it takes about 5-7 minutes or 3-4 minutes at the average speed of the planetary mixer.
The dough should not be thick, it is rather soft, even sticky, but do not add any more flour!
Further we type in a palm a little vegetable oil and we grease a dough from different directions.
Cover the bowl with a lid, food film or a wet towel and send it to a warm place for lifting.
As usual, I use an oven with the light on or the "minimum heat" mode.
You can cook these buns both on milk and on water, but from my own experience I will say that it is better to take milk in half with water.
And in the meantime, an hour passed, our dough perfectly increased in volume, we take it out and start molding.
That's how wonderful the dough came up with.
Lightly sprinkle the working surface with flour, spread the dough, turn the edges to the center and turn it over.
We need to divide the dough into 20 identical pieces.
To do this, divide it into 2 equal parts, and then each by 10.
Thus, we have all the pieces are the same.
Lightly sprinkle them with flour and roll them into balls.
Cover the dough with a towel and leave it on the table for 10 minutes to "rest".
In the meantime, we prepare the baking sheets, cover them with parchment paper, Teflon, or as in my case, a silicone rug.
After 10 minutes finally form the smooth balls and staggeredly put them on a baking tray.
Lay out the dough at a considerable distance from each other, because When the buns are baked and baked, they will greatly increase in volume.
The dough is spread out, we send it to a slightly warm oven for a proofing, at this moment the temperature in the oven with the door closed and the bulb switched on is 38-40 ° C (100-104 ° F).
During the proofing, buns will increase in volume by 2-3 times, in my case it took 40 minutes.
And before we get them out of the oven, we'll prepare a lezon.
To do this, we beat an egg into a separate small bowl, lightly mix it with a whisk, pour in the milk and bring the mixture to a homogeneous state.
Lieson is ready, we get buns to lubricate them and immediately switch the oven to 180 ° C (356 ° F).
In the meantime, it is heated, we will smear our future buns with a ready-made lezon to give them a ruddy glossy crust.
This should be done very carefully, so as not to precipitate a well-approached dough.
At the top of the bun is sprinkled with sesame seeds - this is a classic option, but you can sprinkle your pastry with poppy seeds, black sesame seeds or flax seeds, sunflowers or pumpkins.
We send the baking tray to the oven heated to 180 ° C (356 ° F) and bake the buns until ready.
This process, as a rule, takes 20-25 minutes, in my "convection" mode, the buns were ready in 15 minutes, we get them.
Here, what beautiful, ruddy buns for burgers we have turned out!
We give them to stand for 5 - 10 minutes and can be served to the table.
And now let's see what kind of buns on the cut.
They are very soft, tender, almost weightless, you can say that the dough is "like fluff."
Break one, you just look at it!
As you saw for yourself, it's not difficult to make delicious and regular buns, and there is no special secret here.
And now, when we have a basis for burgers, you can fantasize a little and prepare them with different fillings, all for your taste.
These buns are perfectly stored in a plastic bag or food film,
And also they can be frozen for future use, and surprisingly, they do not lose their properties and remain the same as after baking.
I wish everyone a pleasant appetite!
If you also like homemade cakes - put your finger up!
Send the recipe to your friends and leave comments!
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I have on my channel another recipe for a yeast dough, as well as a video of various sweet and savory pastries.
Look, if you're interested.
All links on the screen and in the description.
Dean was with you. To new meetings, to new delicious recipes!
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