Burger buns
1. July 2014
During the summer season, beautiful weather, the barbecue "sous vide" http://www.kitchenette.cz/clanek/206-sous-vide-suu-vid preparing everything that perhaps I can not, I went through the hamburger again. Mostly, when something catches me, I try it in many ways and I'm trying to perfection. So I tested different kinds of meat again, and it probably will not surprise you that OUR MEASURE and The Real Meat Society are winning me in terms of resources. They are unmatched! And the burgers themselves prepare themselves by adding only herbs (great is goodbye), salt, pepper and some water. If I have time and I do not underestimate this kind of care and preparation because it brings great fruits, I will give them for 2-4 hours to the sous vide bath at 55 ° C.
But I am writing this all to get to today's topic. One beautiful day at Paula in TRMS did not have burger rolls from Maškrtnice and so I got to these really fast, home, but no less fluffy, fragile and for great burgers good bohemians. You can also find a great recipe on the Maškrtnica site, just the preparation time is a little longer and I just did not. In case you are going to prepare the last minute burger BBQ , you have a recipe here.
2 minut
-
8
porcí
Postup
1.
In a large bowl, add warm water (do not be hot!) Together with yeast and stir well until it is perfectly dissolved. In the second bowl, mix the milk, eggs, oil, sugar and salt. Now you can combine both mixes and add flour, but not whole. Try to create a thinner dough that works better and gradually add more flour.
2.
Handmade, spoon or robot process the dough until it is beautifully smooth, flexible and still slightly sticky, but it will no longer stick to the walls of the pot in which you work. This process should take 10 minutes. Rinse the dough in a warm place covered with a cloth until it doubles its volume, about an hour.
3.
Now, fold it up on a slightly withered one, divide it into 8 equal parts and shape the nice regular bobbins that you put on the baking paper. Personally, I shape them in the palm or in the waist and strain the dough into the middle. The war, when it is only slightly relaxed, creates a great, ideal for resisting this shaping. I made seven standard hounds and from the last two children, as seen in the photos. Cover the cloth with a cloth and let it rise until it doubles its volume again, approximately 30-40 minutes.
4.
Preheat the oven to 185 ° C / hot air at 165 ° C. For the dull surface of the boiled cake, wipe with water or melted butter, for a glossy, scattered egg surface. The shiny ones are also very beautiful, but you can find the photo only on my kitchenettehome and I will add them in the future.) Sprinkle the seeds and bake in gold for about 15-18 minutes. They are proven well stored in the freezer. They are great with butter and marmalade.
