Sourdough & Regular Burger Buns Easy Recipe - Try at Home (No mixer) скачать в хорошем качестве

Sourdough & Regular Burger Buns Easy Recipe - Try at Home (No mixer)

I tried to make a Sourdough Burger Buns Recipe and look at the recipe that I worked within the description below. The recipe is for both regular buns and sourdough and for the technique of making the sourdough version refer to the video for a better explanation. Burger Buns Number of serves: 6 Burger Buns Ingredients: Measurements Bread flour 320 gr. (20gr will go to the Tangzhong) AP flour (regular flour) 120gr. - After adding the starter Water 100 ml. Sugar 50 gr. Salt (2 teaspoons) 10 gr. Sourdough starter 120 gr OR Instant Yeast (1 tablespoon) 9 gr. Eggs 2 Butter 35 gr. Buttermilk 100-150 ml. Olive oil 20 ml. Sesame seeds (white/black) 10 gr. Note for modifications: You may make the burger buns with water instead of buttermilk by just changing them and keeping the same measurement. Also, you can change the bread flour to AP four but for making bread, I recommend buying bread flour because of the higher gluten percentage. Method of Cooking:  In a small pot mix 20 gr of the bread-four (driven from the total of the 320gr) and 100 ml water. Heat this mixture on medium heat by constantly stirring it until it becomes like mash potatoes. Take it down from the heat and let it chill. This mixture is called Tangzhong.  In a small bowl, pure a bit of warm water (about 50ml) add the instant yeast and add a bit of the sugar and flout (a half tablespoon of each) and mix until incorporated. This will make our starter and will check that the yeasts are good.  In a bigger bowl mix all the dry ingredients, four, sugar and salt.  When the yeast starts to create a nice rising foam, that is the sign that the yeasts are alive, and we can use them.  Create a hole in the middle of the dry ingredients add the yeast starter (or if you are using sourdough starter refer to the video), one egg, olive oil and Tangzhong (flour & water mixture from the begging). Add 100 ml. buttermilk at the begging and if you need to add more as you see that the dough is still dry and not coming together. Otherwise, it might have too many liquids and you will need to add more four and it will drive the whole recipe from balance. NOTE: If you are making the recipe with a starter, you might need to add another 120gr of AP flour to bring all together because of the moister that we have from the starter. Add the additional flour gradually and not at once so you will come to the right softness of the drought.  Mix the ingredients until they are incorporated and move the dough to a table and start kneading it for about 5-10 minutes. You may use a Kitchen Aid if you have it at this moment. When you have a nice dough let it rest for about 30 minutes covered by a towel on the table.  After the dough is rested start kneading it again and add gradually the butter, cube by cube until all incorporated into the dough.  Place the dough in a bowl, drizzle olive oil, cover with a towel again and let it rest for about 30-45 minutes in a warm place (oven with just the light on can be perfect).  After the dough proofed knead it for just a minute to take the air out and then portion it into buns with a scale (95-105 gr. each ball).  Shape nice balls (refer to the YouTube video for the proper technique).  When you making the balls place the ready one on a baking sheet with oiled parchment paper with enough space between them. Then cover them with a deep tray (refer to the video to not make mistakes) and let them rest and proof for another 30-45 minutes.  Pre-heat an oven to 180c degrees (356 F) with a small bowl with water (to create steam). Take the left-over egg and brush the burger buns only with the egg yolk and sprinkle the sesame seeds on top. Bake 10 with the water and then take the water out and keep baking for another 15-20 minutes until golden brown.  Let them chill outside the oven and when cold you may cut them and start working on grilling the burgers.  Enjoy. #ThinkOFood #thinkofood #burgerbuns #sourdough #sourdoughbead Acknowledges: Music: https://www.bensound.com/royalty-free...