Bun "Autumn"

Category: Yeast bread
Bun Autumn

Ingredients

Flour
(of which 300 g - dough)
615 g
Warm water 275 g / ml
(of which 160g / ml - dough)
Salt 1 tsp
Sugar 100 g
Butter 100 g
Dry yeast
pressed
2 tsp
15 g
(dough)
Boiled pureed carrots (dough) 50 g
Rast. oil 20 g
Lubricating egg

Cooking method

  • The dough is made in a sponge way. I am running a semi-automatic mode. That is, I mix in HP, but I choose the time of rise and proofing myself. For dough, you need to take according to the technological instructions 60-70% water, yeast, 35-60% flour and carrots. By the way, about carrots. It needs very little, therefore, in order not to toil with wiping, I pass the boiled carrots through a garlic press.
  • I found a more or less optimal ratio so that the HP mixes, and does not spread the dough dough. We take all the products for the dough, put them in HP and mix in a mode that in your HP simply mixes all the ingredients (in Panasonic 255 it is "Pelmeni"). Leave the dough to "walk" in a warm place for about 1 hour. 30 minutes. If you put the bucket in a warm place outside the HP (for example, I always put it in the oven at 40 degrees), do not forget to cover it with plastic so that the dough does not dry out.
  • When the dough increases by 2-2.5 times and begins to settle, add everything else except fats. Knead again by turning on the "Pelmeni" mode. Add softened butter and vegetable oil to the end of the batch.
  • I warn you: if you add melted, immediately close the bucket on top with a paper towel. There is a lot of fat, when kneading HP, it spits terribly with oil, splashing and splattering everything around!
  • Let the dough ferment for 1 hour 30 minutes. in a warm place. Optionally, you can do one workout during this time (I do).
  • Now cut the dough into pieces weighing about 70 grams. (from this amount of dough, about 14 rolls are obtained), shape into round rolls. The recipe provides for dusty flour, but I don't use it. The dough does not stick. On each piece, make a cut from the middle to the edge. Leave to stand for 30 minutes. Brush with an egg, beaten with st. l. water and bake for 12-15 minutes at 230-240 degrees.
  • Bun Autumn

Note

The recipe is taken from the collection for public catering enterprises: Pavlov A. V. Collection of recipes for flour, confectionery and bakery products (this is an industrial recipe). I continue to amuse myself in this way. There is a certain passion in this - to reproduce industrial recipes.

Lovely rolls. With the most delicate, slightly yellowish pulp due to carrots. They are considered to be low-calorie products, although this surprises me with so much fat. It turns out to be a cross between a sweet bun and a simple breakfast bun.
There are recipes for 100 pieces. buns. I counted it.
Tek, sir, next in line are the "Golden" biscuits .... Also with boiled carrots. I got to the book ...

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Elena4ka
Great recipe! I will try to replace butter with vegetable oil and will do it in the near future. I think just 80 RM will be enough. And I'll put more carrots, 100 grams.
I will unsubscribe about the results.
Scarecrow
Quote: Elena4ka

Great recipe! I will try to replace butter with vegetable oil and will do it in the near future. I think just 80 RM will be enough. And I'll put more carrots, 100 grams.
I will unsubscribe about the results.

You must be fasting? Is that why you replace butter with vegetable oil? Then you can completely replace fats with margarine.The margarine comes in the original recipe, I just don't use it, replace it with a combination of butter and vegetable oil.

And then do not put all the flour at once, leave 2-3 tablespoons and control the bun. Fats are also liquid. If you reduce the "liquid" by 40 grams, an increase in carrots can compensate for this shortage (it is wet), or maybe not.
Elena4ka
I fast, yes.
But I don't like margarine, I replace it with vegetable oil in a proportion of about 2/3. After all, what is margarine -
MARGARINE (French margarine), food product; a mixture of animal fats, vegetable oils, milk, flavoring, aromatic and other substances. Distinguish between milk margarine (table, cream, extra, etc.), which is an emulsion of fat with milk, and culinary (margaguselin, confectionery fat, etc.), made without adding milk. The energy value of margarine is close to that of butter.
(I quickly dug in the net)
Therefore, for baking, instead of margarine, I use either butter or sunflower oil.
I reduce fats on the basis of fat content - butter 72.5-82%, RM - 99%, although, of course, the volume must also be taken into account, flour is really worth adding a little.
Scarecrow
There are lean margarines, but you're right - taking just good refined vegetable oil is a much better option than hydrogenated fats with a bunch of margarine additives of little use.
Rusya
Oh what buns I'll try to try one of these days, also a lean version
Stern
Scarecrow, great buns!
I'm looking forward to the carrot cookie recipe! 🔗
Scarecrow
Today I put the last two buns on sandwiches with sausage. The rest of the men with the fermented baked milk made a good deal yesterday. So ...

In the meantime, my husband and I chewed in the evening, cutting each into two hemispheres and making ourselves a la hamburgers. As sandwich buns - just supra! I have already said that I love a slightly sweet dough for meat fillings and sandwiches. What's in the pies, what's in the buffers. It turned out exactly to my taste. It is sweetish, but not sweet, deliciously smelling like baked goods, but not cake-like. And by the way, today they were perfectly soft. The dough is without eggs.
Stern
It just couldn't be better for my taste!
But my hubby (what to take from a German, damn it ?!) does not understand the sweet dough in buns. We'll have to reduce the amount of sugar.
Irinasan
Aya, although she is half German, but I really love the sweetish dough for pies
Crochet
Quote: Scarecrow
bake for 12-15 minutes at 230-240 degrees.

Tus, I am very interested, why are these buns baked at such a high temperature?

Usually, for buns, 180 (convection) is the ceiling, and in this recipe, as much as 50-60 gr. above !!!

That's why ? Can you clarify the situation?
Scarecrow
Crochet,

The difference between a traditional oven and a convection oven is 20-40 !! degrees. That is, we reach a temperature of about 200. This is not very much, given that the products are small.

These are standard formulation degrees as far as I remember. I bake in different ovens in different ways.
Crochet
Quote: Scarecrow
The difference between a traditional oven and a convection oven is 20-40 !! degrees.

I'm aware of this.

Quote: Scarecrow
we reach a temperature of about 200

Well, in this situation, yes ...

I just always thought that the temperature difference with convection or without convection no more than 20 grams, that's why my puzzles didn't add up ...

Quote: Scarecrow
These are standard formulation degrees

Vooot)))), still standard, but the men didn't know and I didn't know that !!!

More precisely, I guessed, but only you could confirm my guesses ...

Now that the situation has cleared up, I like girl a decent aunt, she simply has to bake these rolls !!!

And drag them to you bow down here ...

Time has passed ...

Spot ...

And thank you so much Tusyonysh , I am ready to listen to your explanatory answers around the clock !!!

Adore !!! You !!! Their) ... answers !!! And in general all !!!

I love to adore everyone !!!

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