rw.mpmn-digital.com
New recipes

Hamburger buns

Hamburger buns


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


I dissolved the yeast and honey in the warm milk and I added in the bread machine, I put margarine, flour, salt and I started it on the kneading program that lasts 15 minutes. If you don't have a bread machine, put the flour in a bowl, dissolve the yeast with the honey in the warm milk, make a small hole in the middle of the flour and pour the mixture. Knead until you get a homogeneous paste. When the dough has thickened, add melted and cooled margarine or oil little by little until everything is incorporated. When I finished kneading (in my case the machine), I turned the dough over on the work surface greased with oil, I spread it and I cut round shapes of bun, each one size.

I put them in a pan greased with butter and let them rest for about 30 minutes, then I greased them with yolk mixed with a little milk and sprinkled sesame seeds on top (optional).

Put in the preheated oven at 180 degrees for 20-25 minutes. Or until nicely browned on top, it depends on the oven.


How to prepare Hamburger buns:

In a bowl mix the dry yeast with the sugar and a few tablespoons of flour (3-4 tablespoons are enough). Stirring continuously, pour the warm milk, until the composition is homogenous and the yeast dissolves. Leave to rise for 10-15 minutes.

Separately, in another bowl mix the flour with the salt, then make a hole in the middle of the flour. Pour the mayonnaise, oil and lightly beaten egg and start kneading. We will get a slightly soft and slightly sticky dough.

  • for kneading I used bread machines
  • depending on the type of flour used, you may need 1-2 tablespoons of extra flour, if the dough is too soft or 1-2 tablespoons of milk, if the dough is too thick

Put the dough in a bowl greased with oil, cover with cling film and leave to rise until it doubles in volume.

Pour the dough on the lightly floured table and knead it a little, to get the air out of it. Divide it into 8-10 pieces, depending on how big you want to make the buns.

Each piece of dough is shaped into a ball. Form the buns by pulling the dough towards the bottom, forming a kind of ball. Place in a tray lined with baking paper and lightly flatten with the palm of your hand. Leave to rise again for about 15-20 minutes. Grease with egg yolk mixed with milk and sprinkle with poppy seeds or sesame seeds. Put the pan in the oven over medium heat (160 degrees electric oven with ventilation) for half an hour, until golden brown.

Remove to a grill and leave to cool.

As I told you, they are very soft and fluffy, they stay that way for 2-3 days and do not break when cut.

RECIPE IN PICTURES



For more recommendations, I am waiting for you on the Facebook page (HERE)


How to prepare Hamburger buns:

In a bowl mix the dry yeast with the sugar and a few tablespoons of flour (3-4 tablespoons are enough). Stirring continuously, pour the warm milk, until the composition is homogenous and the yeast dissolves. Leave to rise for 10-15 minutes.

Separately, in another bowl mix the flour with the salt, then make a hole in the middle of the flour. Pour the mayonnaise, oil and lightly beaten egg and start kneading. We will get a slightly soft and slightly sticky dough.

  • for kneading I used bread machines
  • depending on the type of flour used, you may need 1-2 tablespoons of extra flour, if the dough is too soft or 1-2 tablespoons of milk, if the dough is too thick

Put the dough in a bowl greased with oil, cover with cling film and leave to rise until it doubles in volume.

Pour the dough on the lightly floured table and knead it a little, to get the air out of it. Divide it into 8-10 pieces, depending on how big you want to make the buns.

Each piece of dough is shaped into a ball. Form the buns by pulling the dough towards the bottom, forming a kind of ball. Place in a tray lined with baking paper and lightly flatten with the palm of your hand. Leave to rise again for about 15-20 minutes. Grease with egg yolk mixed with milk and sprinkle with poppy seeds or sesame seeds. Put the pan in the oven over medium heat (160 degrees electric oven with ventilation) for half an hour, until golden brown.

Remove to a grill and leave to cool.

As I told you, they are very soft and fluffy, they keep like this for 2-3 days and do not break when cut.

RECIPE IN PICTURES



For more recommendations, I am waiting for you on the Facebook page (HERE)


Buns for burgers, pljeskovica, sandwiches

Then in a deeper bowl mix the flour with the salt, add the mayonnaise, warm water added little by little, as well as the oil and knead until the dough comes off the hands (of course this dough can be kneaded in the machine bread

The obtained dough is gathered in a ball, greased with oil, wrapped and refrigerated for 2-3 hours. don't be afraid that the dough in me and in the fridge being increased has doubled its volume even more

At the end of the time, grease the table with oil, put the dough on the table and knead it a little enough to let the air out of it. It is then divided into balls of about 120 gr, flattened as large as you want the bun to be (I wanted them not to be raised because I used them at pljeskavica and I couldn't bite them anymore)

Put them in the tray (on baking paper or in the tray greased with a little oil) in the slightly heated oven (at 40 gr) and put a bowl of hot water in the oven. Leave it to rise for about 30 minutes.

Grease with milk and if you want you can sprinkle with sesame (or whatever you want)
Bake at 210 degrees for about 30-35 minutes


Buns for burgers, pljeskovica, sandwiches

Then in a deeper bowl mix the flour with the salt, add the mayonnaise, warm water added little by little, as well as the oil and knead until the dough comes off the hands (of course this dough can be kneaded in the machine bread

The obtained dough is gathered in a ball, greased with oil, wrapped and refrigerated for 2-3 hours. don't be afraid that the dough in me and in the fridge being increased has doubled its volume even more

At the end of the time, grease the table with oil, put the dough on the table and knead it a little enough to let the air out of it. It is then divided into balls of about 120 gr, flattened as big as you want the bun to be (I wanted them not to be raised because I used them at pljeskavica and I couldn't bite them anymore)

Put them in the tray (on baking paper or in the pan greased with a little oil) in the slightly heated oven (at 40 gr) and put a bowl of hot water in the oven. Leave it to rise for about 30 minutes.

Grease with milk and if you want you can sprinkle with sesame (or whatever you want)
Bake at 210 degrees for about 30-35 minutes


Buns for burgers or burgers & # 8211 soft and fluffy breads

Buns for burgers or burgers & # 8211 soft and fluffy breads. Recipe for soft and fluffy homemade buns for burgers or sandwiches. The best buns for hamburger, which lasts 2-3 days without drying. They can be sprinkled with sesame, seed mix or left simple.

I did these hamburger buns or burgers & # 8211 soft and fluffy breads on the occasion of a party. I hosted a & # 8222hamburger party & # 8221 at home because I like burgers and in the city I still haven't found a place to say: WOW! We gathered several friends and got to work. I immediately made a leavened dough and decided to make beef, turkey, salmon or chicken burgers (Chicken burger) & # 8211 recipes here.

I designed the bun recipe, it is not a recipe taken from somewhere, but developed according to my experience. I wanted some perfect buns. And I got the best burger buns I've ever eaten!

These hamburger buns are soft, fluffy, have an extremely balanced salty-sweet taste. The shell is very soft, it does not break at all.

It looks a bit like the hot horns for the hot dog whose recipe can be found here.

I made 16 burger buns from a kilogram of flour. I give you the recipe for half a portion, that is, for 8 buns. I baked 2 trays of 8 hamburger buns or burgers.

  • 500 g flour 000
  • 50 g butter minimum 82%
  • 100 g water
  • 210 g fat milk
  • 15 g fresh yeast or 4 g dry yeast
  • 22 g sugar
  • 11 g salt
  • 1 or
  • 1 yolk
  • 2 tablespoons milk
  • sesame seeds, flax, sunflower, black salt

Buns for burgers and sandwiches

Making buns for burgers and soft and fluffy sandwiches with a perfect core is a real challenge, but this recipe will break the deadlock.
I have done countless tests for burger buns and I can say that so far I have had both good and very bad results. They were too crumbly, too dense, too gummy, I know. Coincidentally, at the courses I organize, one of the students came up with the recipe for these buns at home. So far, nothing out of the ordinary, but the road through the stages of dough preparation was a whole story, from the exact weighing of the ingredients, to the preparation method and the preparation temperatures. The result was truly extraordinary, resulting in some perfect buns and really the best homemade ones. They are soft, fluffy and with a consistent texture, but at the same time fine and very tasty.

Stay together for the simple list of ingredients but also the preparation method explained step by step for a guaranteed success!

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.


Remove from the heat and place the composition in a bowl covered with foil and let it reach room temperature.

Preparation for mayonnaise:

We put the 120 that must have 35 degrees celsius with the yeast in a bowl and mix it. Let it hydrate and activate for 8 minutes.


In another large bowl put the sifted flour, tangzhong, salt, egg, egg yolk and mayonnaise. Knead until you get a homogeneous dough.

Gradually incorporate the butter and knead until it peels off the edges and the dough acquires an elastic and homogeneous consistency.

We shape it into a ball and put it in a bowl greased with a little oil and covered with a leavened towel for about 80-90 minutes.

Divide the dough into 6 equal parts, you will get about 110 g / piece.

Form balls and leave them to rise on a baking tray with generous space between them for 60-90 minutes, depending on how hot it is in the kitchen, covered with a towel or cling film. It must triple in volume.

Grease with the yolk mixed with milk and put the tray in the oven at 190 degrees for 16-18 minutes. We can sprinkle seeds or not as I did.

Remove the tray from the oven and grease with melted butter. Let them cool in the pan in which they were baked, then take them out on a grill to cool completely. Good job and good appetite!


Buns for burgers, pljeskavica or sandwiches

I offer you my recipe for hamburger buns, pljeskavica or sandwiches. There are some soft buns with thin skin and soft in turn. By pressing them even before putting them in the oven, these buns will not increase much in height, making them very suitable for any kind of sandwich, because you know how difficult it is to bite from a hamburger or a pljeskavica. more than 10 cm high. My family and I really like it and I rarely make another bun recipe.


Buns for burgers, pljeskovica, sandwiches

Then in a deeper bowl mix the flour with the salt, add the mayonnaise, warm water added little by little, as well as the oil and knead until the dough comes off the hands (of course this dough can be kneaded in the machine bread

The obtained dough is gathered in a ball, greased with oil, wrapped and refrigerated for 2-3 hours. don't be afraid that the dough in me and in the fridge being increased has doubled its volume even more

At the end of the time, grease the table with oil, put the dough on the table and knead it a little enough to let the air out of it. It is then divided into balls of about 120 gr, flattened as big as you want the bun to be (I wanted them not to be raised because I used them at pljeskavica and I couldn't bite them anymore)

Put them in the tray (on baking paper or in the tray greased with a little oil) in the slightly heated oven (at 40 gr) and put a bowl of hot water in the oven. Leave it to rise for about 30 minutes.

Grease with milk and if you want you can sprinkle with sesame (or whatever you want)
Bake at 210 degrees for about 30-35 minutes


Ingredients

Step 1

Hamburger buns

See step by step recipe: Chifle video recipe for hamburger

For the dough, mix the butter, milk and water and put on the fire until the butter melts, but do not let it boil. Remove from the heat and allow to cool.

Meanwhile, mix 300 g of flour with the yeast and sugar.

Add the slightly cooled liquid and mix well and then add the whole egg.

At the end, add the rest of the flour mixed with salt and knead a fine and light dough, leave it to rise, but process it immediately.

Portion the dough with a squeegee or a knife, in 8 equal parts (be careful not to break the dough by hand, because it will not grow evenly). Take each part and round it, gathering the edges of the dough balls, pulling them below.

Finally, place the dough balls on a tray lined with baking paper and leave them to rise, covered with cling film, for 45 minutes.

Grease the buns raised with egg yolk and then sprinkle with seed mixture. Put in the oven, at 200 & degC, for 10-15 minutes or until nicely browned. Leave them to cool in the pan.

Meanwhile, prepare the burgers. Remove them from the foil, place them on a plate, grease them on both sides with olive oil and then put them on the grill for 3-4 minutes on each side. If you want them browner, you can leave them longer.

Cut the bun in half, add the salad, hamburger, red onion, tomato slices and the other half of the bun. Good appetite!


Hamburger for children

1. Wash the lettuce and drain in a colander. Cut the cheese into rounds and cut the buns horizontally in half. Cut the cucumbers into rounds and let them drain.

2. Season the minced meat with salt, a little pepper and mustard. Mix until smooth and divide into 6 parts. Form the burgers according to the size of the buns and fry them in a hot pan with butter. Leave for 10-12 minutes on each side, over a good heat, until nicely browned, and the meat is well penetrated.

3. Place on a plate or half a bun and garnish with lettuce, cucumber slices, cheese, sliced ​​tomatoes, olives and greens.

Here is the classic hamburger recipe, ready in 45 minutes, and the halloumi burger recipe, with Mediterranean influences!


Video: ψωμί brioche σαν τσουρέκι - The best bread brioche - Live Kitchen