Sourdough hamburger buns

Category: Sourdough bread
Sourdough hamburger buns

Ingredients

Wheat sourdough 100% 200 BC
Wheat flour 450 BC
Vegetable oil 80 ml.
Milk (warm) 250 ml.
Egg (protein in dough) 1 PC.
Egg (yolk for brushing) 1 PC.
Sugar 2 tbsp. l.
Salt 1 tsp

Cooking method

  • We knead a soft, plastic dough from the ingredients (be sure to control the state of the kolobok, it should not be dense) Leave it warm until it doubles.
  • Next, divide the dough into 9 parts and roll into balls.
  • We put them on a greased baking sheet (I use non-stick grease). Cover with plastic wrap (I will stir the entire baking sheet in a large plastic bag) and leave to proof to rise. Next, turn on the oven and heat it up to 200 * C.
  • While this process is going on, we need to grease the top of the blanks with yolk.
  • Okay, let's start baking.
  • As soon as they put the counter in the oven, they immediately reduced the heat to 180 * C.
  • After 25-30 minutes (depending on the ovens), the buns are ready.

The dish is designed for

9 pieces

Cooking program:

kneading - bread maker, baking - oven

Note

The buns do not settle when they cool, they have a beautiful spherical shape. During the smearing stage, you can sprinkle sesame seeds on the top of the buns with yolk.

Similar recipes


Burger bun (ang-kay)

Sourdough hamburger buns

Tumanchik
Very beautiful photo turned out! Thanks for the sourdough bun option!
ANGELINA BLACKmore
Thank you Irin !!!
As I became attached to sourdough ... so I gave up the yeast completely. I climb in and look at the recipes ... Yeah, I saw a yeast yummy, I'm changing the recipe into a sourdough one and forward to the kitchen, to my cherished jars.)))
Tumanchik
Quote: ANGELINA BLACKmore

Thank you Irin !!!
As I became attached to sourdough ... so I gave up the yeast completely. I climb in and look at the recipes ... Yeah, I saw a yeast yummy, I'm changing the recipe into a sourdough one and forward to the kitchen, to my cherished jars.)))
Well done. And many are afraid of her, how to exhibit some recipes
ANGELINA BLACKmore
Quote: Tumanchik
how to display some recipes

ANGELINA BLACKmore
Nope, I immediately got hooked on the idea of ​​sourdough. Rather, my husband hooked me)) He began to insist to grow her. At first they tried to grow wheat - it got moldy and disappeared .... But when rye flour appeared on sale, the eternal leaven was grown the first time. Then they made wheat out of it. I'm not overjoyed.
Tumanchik
Quote: ANGELINA BLACKmore

Nope, I immediately got hooked on the idea of ​​sourdough. Rather, my husband hooked me)) He began to insist to grow her. At first they tried to grow wheat - it got moldy and disappeared .... But when rye flour appeared on sale, the eternal leaven was grown the first time. Then they made wheat out of it. I'm not overjoyed.
here and share the recipes. and then very few people from the bushes look and your recipe oh, how waiting
Kirks
ANGELINA BLACKmore, beautiful buns and I, too, dream of sourdough, but I still can't make up my mind to make it.
ANGELINA BLACKmore
Natalia, well, you shouldn't dare, especially since there is a DREAM. But the cultivation process is so simple that it is a sin not to grow the leaven, if there is a desire for it. Try it. I liked the growing process itself - as a schoolgirl ran endlessly to spy on what was happening in the bank. Chessword is a miracle. And another miracle is to get then from this home-grown pet delicious treats that you cannot buy in a store. I especially want to note the BENEFIT.
Shyrshunchik
ANGELINA BLACKmore, I once tried to bake breads on sourdough, something apparently went wrong, but my attempts stopped, the crumb turned out to be sticky and bread with sourness, like a rye brick from a bakery, but mine do not like this. Maybe the leaven is not the right one, or the hands are wrong.
ANGELINA BLACKmore
There is a lot of information about sourdough. Read, take your time. The girls share their experience so generously .... Last year, right after the New Year's festivities, I plunged into this topic. And not everything went smoothly either. It was both crooked and oblique, and sour bricks, and rolls with which you can break through the door ... BUT ... there was a great will to learn how to bake bread with sourdough. Now about the acidity - if you don't like the characteristic, sourdough sourness, then you can fix it by adding a pinch of soda. The taste will be more neutral. I add soda ONLY to the buns "Roman chirioli", in the rest of the baked goods the sourness is nDraviTsTso))))
So do not blame your hands - but start over. And Good, to you, bread !!!
Yes ... the leaven will get stronger over time and will cope with the dough faster and better.
Kirks
ANGELINA BLACKmore, Natasha, share your experience. : rose: I had a bad experience of growing sourdoughs - now I'm afraid of them. And the benefits are of course huge, so there is a dream to grow and bake buns like yours.
Diama
Quote: ANGELina BLACKmore link == 441467.0 date = 1454321571

Thank you Irin !!!
As I became attached to sourdough ... so I gave up the yeast completely. I climb in and look at the recipes ... Yeah, I saw a yeast yummy, I'm changing the recipe into a sourdough one and forward to the kitchen, to my cherished jars.)))
And how do you convert it into starter cultures, tell me?
ANGELINA BLACKmore
Subtract the amount of flour and water and the recipe and add the dough to the calculation.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers