eye
Vladimir, took it out now, cool down, beautiful too, cut half the portion into 7 pieces, otherwise they were too big, if by 6.
Let's try for breakfast, unsubscribe!
DonnaRosa
What flour is better for baking these buns?
Flour grit will do, we also call it "Extra"?
eye
DonnaRosa, I bake from MAKFA, as I understand that she is the best from our options.
when cutting, I advise you to take into account that 12 very large rolls come out of a full portion, I have never seen such huge rolls anywhere.
today I divided half the portion into 7 pieces, as for me, the size is more convenient
DonnaRosa
Quote: ok

DonnaRosa, I bake from MAKFA, I understand that she is the best
We have the best - "Extra" grains. I use it to bake cakes, cookies, but not bread. It doesn't have enough gluten.
gawala
Quote: DonnaRosa
but not bread. It doesn't have enough gluten.
And I only bake bread from grains. the bread turns out to be unusually tasty and aromatic ..
I read somewhere that earlier in monasteries nuns baked bread and cakes only from grains ..
DonnaRosa
Quote: gawala

And I only bake bread from grains. the bread turns out to be unusually tasty and aromatic ..
Thanks, I'll try it too. On Monday they will buy me some grains, I will ask for two packages, it seems a promotion for large packages of 1,750 kg each.
gawala
DonnaRosaIn Germany and Austria it is called GRIFFIG UND DOPPELGRIFFIG Gritty and double gritty. Well, you never know will be in those parts, you will see and want to buy.
DonnaRosa
Quote: gawala

DonnaRosaIn Germany and Austria it is called GRIFFIG UND DOPPELGRIFFIG Gritty and double gritty. Well, you never know will be in those parts, you will see and want to buy.
Thanks.
gawala
Quote: DonnaRosa

Thanks.
Bitte
DonnaRosa
Quote: gawala

Bitte
charmant
eye
Quote: ok
Let's try for breakfast, unsubscribe!
as promised:
the rolls are good!
the size is the very thing, I don't even know if it is worth dividing by 8 half portions, as I wanted right away!
My son and I liked 45 g of sugar versus 28, my husband considers the proportions of the recipe to be ideal, but we liked it too.
I will now bake bars from this dough.
Vladimir, thank you very much !!! pleased)))
Trinitron
Tatyana, To your health !!! It's great that the whole family liked it ..
eye
Vladimir, but not the right word, given the fact that we eat little bread
DonnaRosa
Quote: gawala

from grains. the bread turns out to be unusually tasty and aromatic ..
I read somewhere that earlier in monasteries nuns baked bread and cakes only from grains.
They bought me three large bags, I will bake from grains, I hope it will be delicious. : girl-yes: Thanks for the consultation.


Added Monday 20 Feb 2017 1:57 PM

Quote: ok

as promised:
the rolls are good!
the size is the very thing, I don't even know if it is worth dividing by 8 half portions, as I wanted right away!
My son and I liked 45 g of sugar versus 28, my husband considers the proportions of the recipe to be ideal, but we liked it too.
I will now bake bars from this dough.
Was it necessary to weigh or strictly "by eye"?
gawala
Quote: DonnaRosa
three large bags, I will bake from grains, I hope it will be delicious.
Then write whether you liked the bread or not ...
DonnaRosa
Quote: gawala

Then write whether you liked the bread or not ...
I will certainly write. I'll try the loaf, buns, and bread. It seems to me that the finished product will be softer.
gawala
Quote: DonnaRosa

I will certainly write. I'll try a loaf, buns, and bread. It seems to me that the finished product will be softer.
For some reason, it is precisely from the grains that the aroma from the baked product is straight bread-bread ... and the taste too.
DonnaRosa
Quote: gawala

For some reason, it is precisely from the grains that the aroma from the baked product is straight bread-bread ... and the taste too.
For a long time I was convinced that there is no gluten in grit, that it is better to bake bread from coarser flour. I was convinced. But I have always liked French bread and Ukrainian palyanytsya.
gawala
Quote: DonnaRosa
there is no gluten in the grains,
Where did he go from there7
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100279.0
DonnaRosa
Quote: gawala

Where did he go from there7
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100279.0
Thanks for the educational program. : hi: High quality flour baking.
eye
Quote: DonnaRosa
Was it necessary to weigh or strictly "by eye"?
I weigh everything
gawala
Quote: ok

I weigh everything
I also always weigh everything. "By eye" I never knew how and did not like .. Just like measuring with spoons ..
DonnaRosa
Quote: ok

I weigh everything
I also weigh all the ingredients very strictly.
In this case, it meant weighing each portion of the dough of the future bun.
eye
DonnaRosa, and here the answer is yes, I don't count on the eye, and it's more aesthetically pleasing, as for me
gawala
Quote: DonnaRosa
weighing each portion of the future bun dough.
I always weigh. Every bite of dough ..
DonnaRosa
Quote: ok

DonnaRosa, and here the answer is yes, I don't count on the eye, and it's more aesthetically pleasing, as for me
Quote: gawala

I always weigh. Every bite of dough ..
Dear ladies, thank you very much: rose: I will know and will weigh, I have never baked buns before, unless only donuts, and they were so small that one could do without scales.
eye
Quote: DonnaRosa
never baked buns before
DonnaRosa, I will dare to tell you with molding: during the final molding before the final proofing:
- flatten
- gather the edges down around the circumference, so that the top stretches evenly
- bottom with a seam on the table or left palm
- with the right palm, rounded, cover the top of the bun and give the perfect shape in a circular motion
! periodically moisten palms with vegetable oil
happy baking !!!

DonnaRosa
Quote: ok

DonnaRosa, I will dare to tell you with molding: during the final molding before the final proofing:
- flatten
- gather the edges down around the circumference, so that the top stretches evenly
- bottom with a seam on the table or left palm
- with the right palm, rounded, cover the top of the bun and give the perfect shape in a circular motion
! periodically moisten palms with vegetable oil
happy baking !!!
Thanks, dear.
eye
DonnaRosa, from the heart!
mine said only this bread is now baked)))
DonnaRosa
Trinitron, Beat the dough like on a roller? Or is there a more humane way? Pound for 15 minutes?



Added on Monday 20 Feb 2017 10:32 PM

Quote: ok

DonnaRosa, from the heart!
mine said only this bread is now baked)))
The dough was beaten for 15 minutes?
eye
completely in Kesh kneaded, without handshake
DonnaRosa
Quote: ok

completely in Kesh kneaded, without handshake
Excuse me, in Kesh - where is this? I feel like I’m from another planet, I just don’t know some of Khlebopechkin’s words.
Can I knead in a Panasonic bread maker?
I was scared by such beating of the dough. I'm not so hard-working that, like a blacksmith, I can pound for 15 minutes without a break.
vikulyonok
My dough is perfectly kneaded in my bread maker. She also pounds well in a bucket ... And what wonderful buns turned out to be ... My men now want to eat these every day.
gawala
Quote: ok
Can I knead in a Panasonic bread maker?
Of course, you can knead in HP .. At least in a food processor. I, too, will not beat my hands for 15 minutes ..
eye
Quote: DonnaRosa
Excuse me, in Kesh - where is this?
DonnaRosasorry for the local slang, this is a Kenwood kitchen machine
I went to say that the rolls are still good, baked on Saturday, tomorrow Friday)
DonnaRosa
Quote: ok

DonnaRosapardon the local slang, this is a Kenwood kitchen machine
I went to say that the rolls are still good, baked on Saturday, tomorrow Friday)
That is, I can knead in x / p Panasonic?
eye
I would knead
DonnaRosa
Quote: ok

I would knead
Poprobuju,
eye
Good luck !!!
DonnaRosa
Quote: ok

Good luck !!!
: Friends: Tomorrow I will start to master a new recipe.
eye
keep my fists!
DonnaRosa
Quote: ok

keep my fists!
Thank you for your moral support.
I baked 4 pieces. The buns turned out to be large, the weight of the dough was strictly 120g. She put three in an ice cream box and put them in the freezer. The fact is that each bun requires a large area on the baking sheet. I didn't even expect such a trick. How do you put all 12, even in a large oven?
It's good that I kneaded a half portion and then I had to add a little flour, because I still put two eggs on a half portion. Maybe because there are two or because they are large. I used grains, but added one hundred grams of fine flour of the highest grade. Sugar seemed to me too little.
The dough is excellent, I have never had such light, bubbled and "squeaked".
The first batch was handled by x / p Panasonic. I threshed the dough perfectly on the "pizza" program.Then everything was as indicated Trinitron the author of the recipe. Thank you very much for the recipe. But the buns took a lot of time, there was also a lot of work with them.

Classic Hamburger and Big Mac buns



Added Saturday 25 Feb 2017 15:55

For some reason, sesame did not want to stick. Maybe it was necessary to grease the top of the buns with milk?
gawala
Quote: DonnaRosa
But the buns took a lot of time, there was also a lot of work with them.
Good quality yeast baked goods take a long time ..
In general, with a successful debut for you!
DonnaRosa
Quote: gawala

Good quality yeast baked goods take a long time ..
In general, with a successful debut for you!
Thank you.
That is why many are afraid of yeast dough.
I have no problem with him, but this recipe strained me like honey cake.
Although the difference in the result is huge. It turned out the same in time, but 4 buns and a three kg cake are not comparable.
eye
Quote: DonnaRosa
I baked 4 pieces.
: girl_claping: well, claping! otherwise I have already begun to worry! for them)))
DonnaRosa, normal recipe, simple, yeah
Quote: DonnaRosa
strained me
At the same time, I was running around with Romin's pancakes like a recruit.
the rolls are cool, credit)))
by area, yes, half a portion of 6 pieces - on a standard baking sheet, and the author warned about this, by the way, and that before sprinkling with sesame seeds, you need to grease tada derzhitstsa with water, but not all. The second time I baked these rolls just for bread, I didn't sprinkle them, otherwise sesame seeds are everywhere in the kitchen.

but how your blondes will be happy !!! prepare a camera to shoot them with a huge burger)))

DonnaRosa
Quote: ok

: girl_claping: well, claping! otherwise I have already begun to worry! for them)))
DonnaRosa, a normal recipe, just, yes, I was running around with Romin's pancakes like a rookie.
the rolls are cool, credit)))
by area, yes, half a portion of 6 pieces - on a standard baking sheet, and the author warned about this, by the way, and that before sprinkling with sesame seeds, you need to grease tada derzhitstsa with water, but not all. The second time I baked these rolls just for bread, I didn't sprinkle them, otherwise sesame seeds are everywhere in the kitchen.

but how your blondes will be happy !!! prepare a camera to shoot them with a huge burger)))

The dough itself is excellent. You can attach it to a loaf, IMHO.
The whole secret of fluffiness is that we knead the dough several times in one way or another, for a long proofing it acquires all its best qualities.
Sometimes I sprinkle bread with sesame seeds, if I bake someone for a gift, but I smear it with milk, hold on well. Half of the rolls fell on a baking sheet.

Blondes have long grown and darkened. The little one is already taller than the older one, both under two meters. Yesterday a student was visiting me, and I invite the schoolboy to dinner, when he has less lessons. Our little gourmet, he lists me what he loves, sometimes cook with me. But the boys are busy, they are studying. I'll give the buns with me. Usually, everyone brings a present to his brother, from the guests from his grandmother.

eye
how nice and warm ...

but blondes don't care! for grandma



ir
How good it is when SO!
vikulyonok
Quote: ok
by area, yes, half a portion 6 pcs - on a standard baking sheet
And I divide half a portion into eight ... I liked this size more ... and I went to eat sandwiches like that ... And with eggs I just do it (since I always buy big ones), break two eggs, weigh, and then I scoop out a little protein so that only 90 grams remain and then there is no need to add flour ...
DonnaRosa
It seems to me not rational to divide the egg, isn't it better to add flour?


Posted on Monday 27 Feb 2017 10:43 PM
Quote: ok

how nice and warm ...

but blondes don't care! for grandma

There is an old photo of kids somewhere in the gingerbread houses.


A couple of days have passed, and the buns are soft, not stale. Sesame seeds fell off, of course.
The dough is excellent, thanks to Vladimir for.

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