Get picnic ready! Bake Hamburger and Hot Dog Buns with the USA Pan Kitchen скачать в хорошем качестве

Get picnic ready! Bake Hamburger and Hot Dog Buns with the USA Pan Kitchen

Every day's a picnic with USA Pan :) Get ready for Memorial Day Weekend with us as we bake Hamburger and Hot Dog buns using our Mini Round Cake Pan and our New England Hot Dog Bun pan! Right now you can get 10% off sitewide and a Free Half Sheet and 9x13 Cake Pan if you spend $70 or more! THIS GIVEAWAY IS NOW CLOSED! USA Pan is giving away several Mini Round Cake Pans and New England Hot Dog Pans to our loyal subscribers. HOW TO ENTER: Like this video. Subscribe to our channel. Comment your go-to Summer baking recipe. Sign up for emails. https://mailchi.mp/9597af80a8b2/youtube (this is the only way we will be contacting the winner of this giveaway! If you receive anything other than an email from @usapan.com it is not us, it is a scam.) This giveaway ends Thursday (5/25) at midnight. HAMBURGER RECIPE PREP: 25 mins BAKE: 15 mins TOTAL: 2 hrs 40 mins INGREDIENTS Buns: 3 1/2 cups All-Purpose Flour 3/4 to 1 cup water, lukewarm* 2 tablespoons butter, at room temperature 1 large egg 1/4 cup granulated sugar 1 1/4 teaspoons salt 1 tablespoon instant yeast Butter glaze 3 tablespoons butter, melted; divided Seed topping (optional) 1 large egg white, whisked with 2 tablespoons cold water* sesame seeds, or the seeds of your choice DIRECTIONS Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours. To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each); to make smaller or larger buns see "tips," below. Shape each piece into a ball. Flatten each dough ball with the palm of your hand until it's about 3" across. Place the buns on a USA Pan Mini Round Cake Pan. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F. Brush the buns with about half of the melted butter. To make seeded buns, brush the egg white/water mixture right over the melted butter; it'll make the seeds adhere. Sprinkle buns with the seeds of your choice. To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you've made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns. Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling. Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage. HOT DOG BUNS PREP: 15 mins BAKE: 20 to 23 mins TOTAL: 2 hrs 25 mins INGREDIENTS 2 1/2 teaspoons instant yeast 1 cup water, lukewarm 3 cups All-Purpose Flour 1 1/4 teaspoons salt 3 tablespoons granulated sugar 6 tablespoons unsalted butter, softened 1/4 cup nonfat dry milk 1/4 cup potato flour or 1/2 cup dried potato flakes (instant mashed potatoes) DIRECTIONS Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, mixing then kneading to make a smooth dough. Let the dough rise, covered, until nearly doubled in bulk, about 1 hour. Get your New England-style hot dog bun pan. Gently deflate the dough, and stretch it until it's about 15" long and 6" wide. Place the dough into the pan, stretching it to the edges. Let the dough rise for 45 to 60 minutes until it comes to within 1/2" of the top of the pan. Towards the end of the rising time, preheat the oven to 350°F. Grease a baking sheet, and place it on top of the risen buns. Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe; a cast-iron skillet works well. Bake the buns for 18 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary, to brown the buns. Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely. Slice each bun down the middle vertically, without cutting through the bottom; then cut between the buns to separate them.