Homemade buns for hamburgers

The recipe for hamburgers bunes include the following ingredients: high -grade wheat flour, water, high yeast, sugar, salt, milk powder, white sesame seeds and butter. Instead of fast -acting, you can use dry (the same amount) or fresh/pressed (exactly 3 times more) yeast. In this case, they will need to be previously diluted in water, and only then add to flour.

So, first of all, we will make dough. Perhaps you ask for what is the dice and why it is needed. I won’t write a lot and for a long time that the bottom line is that this is a semi -finished product that is used to baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, water and yeast helps to achieve a more delicate and porous crumb, as well as a more saturated taste and aroma of finished baking. We will make a thick dough, for which we sift 75 grams of high -grade wheat flour in a bowl and add a pinch of high -speed yeast there.

Mix everything thoroughly and pour 50 milliliters of water. The water should not be warm, and preferably a little cool, so that the downshole does not wander very quickly.

Mix everything with our hand so that the flour is completely moistened and there are no dry lumps. It is not necessary to interfere with a long time, just to relative homogeneity. It should turn out a slightly sticky and rather dense dough, which is well collected in a lump. Tighten the bowl with cling film or cover with a lid and leave for 12-16 hours at 18-20 degrees for fermentation. It is best to put dough in the evening, so that in the morning you can bake homemade buns for hamburgers. Depending on the temperature in the room, fermentation time may vary.

A sign that the dumped is thrown out, will serve its appearance. First of all, initially a rather dense dough will noticeably liquefy, greatly increase in volume, it will be pierced by bubbles and begins to settle.

If you start mixing the dough, the dough will stretch with long threads — it is well swollen and gluten has developed, which is responsible for the porosity and airiness of the crumb of future bunny for hamburgers.

We pour 140 milliliters with a little warm water to the dough and knead everything with a fork so that such a heterogeneous mass is obtained.

Now in another bowl suitable for kneading the dough, we connect 220 grams of sifted wheat flour of the highest grade, 1 gram (a third of a teaspoon without a hill) of high yeast, 11 grams of milk powder, 6 grams of salt and 12 grams of sugar. It is clear that you will need kitchen scales, but without it.

We mix everything so that dry ingredients for the dough are evenly distributed according to the mixture. Then pour the dough, which we have already mixed with water.

Now you can mix the dough with a fork or spoon so that the flour absorbs the liquid into yourself. Undoubtedly, you can immediately knead the dough with your hands, if you are more convenient for you. And if you want, you can use the help of a food combine (nozzle-bag) or a bakery. When the flour absorbs water, we begin to introduce soft butter into the dough.

Knead the dough for buns for a long time and intensively — for 10 minutes for sure. It turns out to be unusually soft, delicate, completely homogeneous and smooth. We round it into the bun and leave it in a bowl, tightening with cling film or covering it with a lid, for 45-60 minutes in the warmth for fermentation. You can put a bowl in a microwave with a glass of boiling water, then you do not need to cover the dough — it will not be bent. Or place the dishes with the dough in the oven with the light bulb turned on, but cover the dough so that it does not dry out and does not cover the crust.

When the dough grows in the volume by 2 times, you can proceed to the next stage — molding of bunches for hamburgers.

To do this, sprinkle the table with wheat flour (its number in the ingredients is not indicated) and divide the dough into 6 parts of the same size. I weighed the dough on the scales, it turned out 6 pieces of 88 grams. Why is it so important that the buns to be the same size? First of all, they will need the same amount of time both for proof and baking. Well, and the aesthetic side is important — ready -made homemade buns for hamburgers will be everything, as for the selection.

The molding of such buns is very simple and straightforward. Sprinkle a piece of the dough with wheat flour so that it is not linked to the hands. Then, with your palm, we beat off the dough several times into a cake to remove excess air — in the finished buns, there are useless pores.

Now round the workpiece — pull the dough from the edges to the center, pressing with your fingers so that it does not spread back.

We chop the seam well so that the workpieces do not deform during the proofing process.

We turn the ball of dough with a seam down and round the future buns. It is quite difficult for me to show the process without video, but I will try to describe. We squeeze the work palm, spreading our fingers, as if holding a large orange. Cover the workpiece with the palm in this position and begin to rotate the dough ball counterclockwise. Everything happens easily and effortlessly, while we, as it were, slightly bend the dough inward with 4 fingers, but without pressure.

Thus, we roll up all 6 blanks for buns. They turn out so neat and smooth.

We transfer the balls to the baking sheet, which I advise you to cover with baking paper. Leave a decent distance between the blanks, since the dough will increase very much in volume. I had a new parchment with which I had not yet worked, so I additionally sprinkled with flour. As it turned out, in vain was worried — paper of excellent quality. We cover the workpieces with a film, which must be rubbed with flour so that the dough is not stuck, and leave at 27-29 degrees for one and a half to two hours. The time of proofing buns for hamburgers depends not only on the strength of the yeast, but also the temperature in the room.

This is how the blanks looked after 1 hour 40 minutes — it's time to bake them. In advance, we did not forget to turn on the oven to bask 200 degrees.

We spray the blanks with warm water from the spray gun and sprinkle with the seeds of white sesame — just like in McDonald's. Due to moisturizing the surface of the workpieces, the sesame seeds sticks perfectly.

We bake our homemade buns for hamburgers 20-25 minutes at 200 degrees to a pleasant golden crust.

We remove the finished buns and let them cool completely on the grille so that the lower part does not get soaked from condensate.

Here is such a delicate, uniformly porous, small -coated crumb in these lovely beauties. The finest crust is practically absent. You can prepare homemade hamburgers, cheesburgers and figures.

By the way, here I want to show how it is most convenient to store blanks for cutlets, which then at any time you can fry and make a hamburger. I pierced the beef minced meat, salt a little and, dividing into the same portions, gave it the shape of flat cutlets. Shifted with cuts of paper for baking and frozen. Thus, they do not stick together and keep their shape perfectly.

Try and you prepare mourners for hamburgers at home. I believe that the result will pleasantly surprise you!