This Burger Bun Took Me 10 Years to Figure Out скачать в хорошем качестве

This Burger Bun Took Me 10 Years to Figure Out

Thanks to Future for sponsoring this video. Get your first month for $19 with my link https://tryfuture.co/brianlagerstrom. I've been working on a version of this burger bun recipe for 12 years and I can confidently say that this one is IT. My PERFECT burger bun. With the use of a simple secret ingredient, this recipe reaches new levels of soft squishiness previously unknown to my home kitchen. ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR: DOUGH CONDITIONER: https://amzn.to/3yVterL BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC IMMERSION BLENDER: https://amzn.to/36ycPf2 KITCHEN AID MIXER: https://amzn.to/33eQot4 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 -RECIPE*- (makes 12 buns) *I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate. ▪200g or 3/4c warm water (86F/30C) ▪70g or 1/3c sugar ▪1 large egg ▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing ▪8g or 2 1/2Tsp instant yeast ▪15g or 1 3/4Tbsp dough conditioner ▪150g riced baked potato (or about 1c of baked potato before it’s riced) ▪625g or 5c all purpose flour ▪12g or 2tsp salt ▪Egg wash (1 egg + splash of water) Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky. Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video @3:18. Cover and ferment at room temperature for 30min. The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min. It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 12 equal pieces (about 100g each). Shape and roll each piece of dough as shown @4:38 and place onto a baking sheet lined with oiled parchment. Don’t crowd buns. I recommend using at least 2 trays. Spritz with water and cover with a damp towel to proof for 60-90min. The buns are well proofed when they can take a poke and slowly bounce back. Brush top and sides of buns with egg wash (1 egg + splash water) Load into preheated 400F/205C, spritz the oven with 10-15 sprays of water, and bake for 15-18min until golden brown, rotating halfway through for even browning if needed. Brush tops with melted butter. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra... CHAPTERS: 0:00 Intro 0:35 Mixing 3:18 Fermenting and shaping 5:28 Working out with Future (ad) 6:46 Baking 8:53 Putting it to the test 9:16 Let’s eat this thing #burgerbun #burgerbunrecipe #breadrecipe **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!