Squeaker buns

[Scarecrows]

Squeaker buns

Category: Bakery products

Ingredients
raw yeast	22-23 g
dairy	50 ml
water	230 ml
sugar	30 g
salt	1 tsp
vegetable oil	30 ml
pork fat	1 tsp with a good slide
flour	to kolobok
vanillin
sugar, cinnamon, sesame seeds, roll poppy to taste.

Cooking method

• These buns belong to the category of everyday ones, never boring. I make them almost every day and every time I am amazed who eats them in such quantities.
• So let's get started. I make the dough in a bread maker. First, I put all the food, except fat, in a bucket and turn on the 17-dumplings program. Flour, I do not specifically indicate the amount, since it is different for everyone, but the rule of the kolobok is the same. So we put flour according to this rule. Add fat 5-8 minutes before the end of the program. Once upon a time at Natasha-Scarecrows I found such a nuance and have been using it ever since. After the end of the program, we switch to program 12 - the main dough and forget it until the signal calls us (after 2 hours 20 minutes). And then everything is as usual. We cut the dough into buns of the shape that came to your mind today, melt them and bake them.
• Today I just tore off pieces of dough, while it "squeaks", hence the name, made sausages from them, tied them in a knot, dipped them in sugar and put them in silicone molds and sprinkled them with cinnamon. I often use sesame seeds.
• Baked in an airfryer at 180 degrees for about 12-13 minutes.
• I bake with an expansion ring on the lower grate. Along the way, crackers are fried at the bottom.
• You bake where you are used to.

The dish is designed for

25-27 pieces

Cooking program:

baking 180 degrees.

Note

What do I refer to dairy products in this recipe? It can be milk, whey, buttermilk, sour cream. If sour cream is enough 1 tbsp. spoons, buttermilk-50ml, whey I can pour up to half of the total volume of liquid. I can rinse a jar of sour cream or homemade mayose. Everything is used. The whole feature of this recipe, in my opinion, is in pork fat. Without it, the dough is not squeaky.
In the photo, I turned over one bun on purpose so that it was clear that the sides were also browned, not pale.
Hope you enjoy my Tweeters
Bon Appetit!

[giraffe]

giraffe
And tell me, please, does it work - the dough is kneaded twice? It's just that I don't have the program "dumplings" in the stove, there is just "dough" (1.5 hours), but you, as I understand it, first knead on the "dumplings", and then knead plus rise on the "dough"?

Tanya, a question about baking in AG. On the middle rack, the buns at the bottom turn out to be white, I had to turn them over. (however, there were puffs). what do you advise?

and how many bookmarks in ag do you make for these 25 pieces, 3?

[giraffe]

giraffe
And tell me, please, does it work - the dough is kneaded twice?

It's just so convenient for me, I did everything right away, and then at 2.20 you go about your business. Indeed, in Panasonic, the kneading does not start immediately, but first the temperature is equalized, that is, you can skip the addition of fat. Well, since I do it on live yeast, I thus give them additional time to develop.

Tanya, a question about baking in AG.

I bake with an expansion ring on the lower grate. Along the way, crackers are fried at the bottom. 25 buns can be made in two bookmarks, but then the sides will turn out pale, you need the air around them to chase. So I try to divide into 27 buns and make 3 bookmarks of 9 buns.

Thanks for the quick response!

Tatyana, how much flour do you need? I get lost when I don’t even know approximately how much to pour

Tatyana, how much flour do you need? I get lost when I don’t even know approximately how much to pour

Well, you can immediately pour 400 grams, and then watch. It depends on the flour, on the liquid: you need less with buttermilk, and more with whey. Judging by the amounts of flour that appear in the recipes on the site, I almost never coincide. On average, it takes me 500 grams for these buns. But this is our torment. Mom needs much more, about 700 grams. So the main reference point is the bun.

yeah, now I understand, I need at least approximately

Tatyana, what is your AG? I don't understand why with an expansion ring, and even on the lower rack, the buns seem to be not large. And yeast squeaks in the rolls (with pleasure)!

Tatyana, with such buns, and even every day ... How do you manage to lose weight? Likely everyone eats except you?

Tatyana, what is your AG?

Ah, I have Ves AX-747D, the expansion ring cannot be removed from me, because I cook in it constantly so as not to pull the bracket back and forth. Well, just my personal opinion that in a larger volume, baking is better for buns and there is less chance of frying the top. Now I have specially measured the remaining bun-7 cm, so it's fine.

Tatyana, with such buns, and even every day ... How do you manage to lose weight? Likely everyone eats except you?

Everyone eats except me. I am relatively indifferent to baking. I may not even try what I do often. I try something new to know the taste. But these days I drink tea with marshmallows, which I made myself. I need candy for my tea, but I can get by with half. Now, with the glass system, I even began to consume a little more sweets. I eat my cakes.

Tanya, thanks, I just have a different AG, probably in the Hotter HX-1097 Tiger NEW the volume is larger, I use the expansion ring mainly for sterilizing cans from 1 liter and more.

I have a volume without a ring 12 liters, and with a ring 17 liters.

expansion ring

something I did not observe in my stove, I have a Bosch electric stove
and HP can only knead the dough with a rise, but somehow I'll figure it out
I have a muffin pan with a hole in the center (like a frying pan) can it work for baking?

something I did not observe in my stove, I have a Bosch electric stove

We talked about the airfryer

I have a muffin pan with a hole in the center (like a frying pan) can it work for baking?

It will already be a pie, not buns. Or are we talking about different things? Can you show a photo?

thanks for the answer (very quickly)
the shape is .. can you sell buns "family" there for each bun a depression
Wait no fotika ((

Ah-ah-ah, I have not seen such a form, but if later, someday you show it, I will be glad to enlighten myself. I also did not always make my buns in silicone molds, at first just like buns. It's convenient for me in silicone, spread it out and let it stand, sprinkle it, everything is neat and compact

I'll bake tomorrow !! and I will report! only my yeast will be fresh!

Well, I, too, with fresh, they are raw, I do.

Well, I, too, with fresh, they are raw, I do.

Sorry pzhsta: rose: I confused so today I was making some rolls, like Moscow ones, there are dry in the recipe and I wrote something about them here, and even lard will have to be replaced with margarine or butter

and even lard will have to be replaced with margarine or butter

Be prepared for the fact that the dough will not be so squeaky, I have already checked.

so I unsubscribe: the dough turned out, and the taste ((ordinary bread that I always bake
if I was more careful and checking the recipe with what I do every day, then almost one in one is my bread (I noticed only when I began to combine all the ingredients)
Thanks for the recipe and just thanks for the recipes

Well, you also had deviations according to the recipe. :) Although, it's a matter of taste, of course. I don't bake this kind of bread.

The buns were made from whole grain and rye flour, wheat flour turned out to be less than 100g, I had to get out. It turned out very tasty. This recipe has settled with us. Simple and delicious! THANK YOU!

What cute bears! A holiday for children!

[K. Marina]

K. Marina, thanks for the report. The form is gorgeous. The bears have obviously gorged belly

Tatiana, thanks for the recipe! I made a whole poppy seed cake out of your dough! I wanted to share a photo, but something didn't work out with my iPad. So for the time being I boast that at twelve in the night I sit and crackle yummy. Only I didn't have lard. They squeaked without lard, in ghee. I can imagine how they would squeak if I put bacon! Airy, incredibly tasty dough! Thank you!

It's so nice to read such a review at night. I also often use this dough for pies, but I didn't make poppy seeds. It is seen in vain

Tan, today I bake your "tweeters" stuffed with lemon and orange peel. I photograph everything properly. I will try to lay out. The dough is dull! Today I showed off in front of all my rolls. I'll be back tomorrow.

And today I made buns and regretted that my daughter had taken the camera out into the street with the dogs. The bubbles went up and down so well

Oh, but my photos are surrogate: I'm taking a picture of how to transfer to the site with the iPad, but I haven't figured it out myself. I will pester my husband with this topic. I also baked a pie according to Shula Modan's recipe (Natapit got hold of the recipe). In short, I spent half a day at the stove ... But the result: mmmm, Yum-Yum.

I don't have such a beast as an iPad in my household, so I can't help it. The main thing is that it is tasty.

Tatyana, I think my experiments with poppy seeds based on your test will be interesting. Look. I decided to show it step by step.

Great! How does it taste?

Yum-yum !!! Soft, straight silk. Ended up very quickly, and this is an indicator!