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Wednesday, April 18, 2018

Burger buns recipe

                                       







Note: T80 flour and T65 flour are French classifications, in Europe, you can find equivalent: in Italy, use type 1 (for T65) and type 2 (for T80), in Germany use type 812 (for T65) and type 1200 (for T80).
If you're an American reader, follow Smitten kitchen's recipe and use its proportions.


- 2 package active dry yeast
- 400g T80 flour
- 100g T65 flour
- more T65 flour or bread flour to knead
- 45ml milk
- 35g sugar
- 2 eggs
- 1 and 1/2 teaspoon salt (about 8g ?)
- 40g butter softened
- 240ml water
- sesame seeds

In a bowl, mix warm milk and water (temperature around 25-35°C), yeast and sugar (don't put yeast and sugar on contact together, first mix sugar and liquids, then add yeast). Let it rest for a few minutes (5 to 10 minutes), bubbles should appear. Beat one egg.

In a big bowl, mix flours together with salt. Add softened butter and crumble it between your fingers to incorporate it to the flours.
Using a dough scraper incorporate the yeast mixture and beaten egg into the flour mixture until a dough forms.
With the dough scraper, put the dough on a well-floured counter and knead it for about 10 minutes until smooth and elastic.
My dough was very sticky, I added a bit of flour but not much since I didn't want my buns to become tough - so it was still sticky when I stopped kneading. (Don't add much flour, even if the dough sticks to your fingers or to the counter, if you do just add enough so that you can form a rough ball).
Shape into a ball and put the dough back into the bowl, cover and let it rise for 1 to 2 hours (depends on the room's temperature, the hotter the better, up to a certain limit): should have doubled in size.

Line a baking sheet with parchment paper. Using dough scraper, divide the dough into 8 to 10 pieces that you shape into balls. Place them at least 5 cm apart on the baking sheet.
Cover loosely with greased plastic film or clean cloth and let them rise for 1 to 2 hours.
Preheat the oven to 200°C with a large shallow pan on oven floor; when buns have risen, beat the remaining egg with 1 tablespoon of water and brush some on each bun (don't press them). Sprinkle sesame seeds on top.

Put in the oven and throw one or two glasses of cold water in the shallow pan as soon as it's done (to create steam which will help the dough to rise and avoid making them dry). Let them cook for about 15 minutes turning the sheet halfway through baking, until golden brown.
Let them cool on a rack.

http://the-wandering-girl.blogspot.ca/2012/07/cest-tendance-des-burgers-100-homemade.html

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