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Much Rounder Soft Buns as promised

Judging from the photos previously posted, you can see how much rounder with a bit of a height these buns have. The secret once again is water, nothing different from the formula from the first post, this one has less water so the dough had less tendency to flatten out. I hate to sound too technical but viscosity is the key, same way when you make jams and jellies. The more viscous, the more it flattens out. If this is the kind of bread you want, then simply reduce the water level, from about 58 to just 56 %. I personally do not make use of the eggwhites so that means i would somehow end up with 58 % still and come up with a dome and thicker pieces of Soft Buns, perfect for burgers. Yup, the burgers.
When i first tried to make a flatter Bun using a slightly stiffer dough such as this one by pressing the dough down during proofing, it was hard. I had to go back to the dough maybe 3-4 times, it worked but it was tedious. It was like taking care of a baby, constantly feeding him his pacifier every time it falls off his mouth.
The Buns sharing some space with my pretzels. I used pure beaten egg to create a darker exterior or crust. Immediately sprinkling my favorite sesame seeds from Patel so they will stick like forever and not fall off during baking. I hate it when they fall off.
Soft and fluffy, no better way to know if you made a perfect, the Perfect Bun unless you eat them fresh off the oven.
With Vegetarian Chilli ( i used TVP, instead of ground beef).
No more garnishing necessary, just eat it. Next post, Pita bread using the same soft bun dough. www.breadmakinglessons.com RECIPE: High Gluten bread flour 100 % Sugar 12 Yeast 1.5 salt 1.7 Milk Powder 4 Eggyolks 4 Butter or Margarine 10 water 56-58% Mix all ingredients together until full gluten development. Use the lowest speed and never mind if it takes time. Scale into 60 grams and place in greased baking sheets. Proof until double in size. Glaze with beaten egg, top with sesame seeds. Bake in a 325 F preheated oven for 18-20 minutes. Cool on racks.

Comments

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pastry chef education
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Personal Chef
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