En pratiquement 5 années de blog, je ne compte plus le nombre de recettes rencontrées ça & là dont les intitulés débordant de superlatifs étaient pour moi inversement proportionnels à leur crédibilité: la meilleure CI, le meilleur ÇA, le top du top, l'incomparable, l'extraordinaire...
En matière de cuisine comme en matière de mode, tous les goûts sont dans la nature et ce qui semble parfait pour l'un est souvent juste moyen pour l'autre.
En matière de cuisine comme en matière de mode, tous les goûts sont dans la nature et ce qui semble parfait pour l'un est souvent juste moyen pour l'autre.
Mais comme l'esprit humain est contradictoire, c'est précisément sur un billet intitulé "Probablement the best hamburger buns to date - NDLT "I threw myself first hands some time ago for the title ... No, no (quoique..) but the photograph that illustrated better than the words: hot cakes dotted with plump caramel colored sesame seeds to the crumb moist and tender, lightly toasted brioche .. short, bun dream!
And when I say "dream", I must clarify what is not mine: long ago when the urge to tickle the house burger, I pull out my standard recipe somewhat rehabilitated or that of rolls, hot dogs for a more textured brioche and everyone is happy!
And if there had been no Stéphane, I do not think - may have been too tempting photo cited above - and see my impressive bread recipes to test, I 'm there would be retarded.
The pleasure of having a blog and more obvious that share his passion, is the encounter and exchange with readers who often invite you to make new discoveries and sometimes push you to challenge yourself. Stephane has a weakness: the hamburger and a dream home admitted: reproduce real buns fast food, but soft and brioche with the holding, but not too round, round and well calibrated, perfectly browned and with sesame seeds that take!
Falling on buns Lisa, I first saw the implementation of nearly perfect bun as expected but when I went through the article in the New York Times which had been pulled the recipe and read it took its creator Hidefumi Kubota 13 trials before reaching version 14 bun ideal, I told myself that the dream of Stephen was perhaps not so far.
And when I say "dream", I must clarify what is not mine: long ago when the urge to tickle the house burger, I pull out my standard recipe somewhat rehabilitated or that of rolls, hot dogs for a more textured brioche and everyone is happy!
And if there had been no Stéphane, I do not think - may have been too tempting photo cited above - and see my impressive bread recipes to test, I 'm there would be retarded.
The pleasure of having a blog and more obvious that share his passion, is the encounter and exchange with readers who often invite you to make new discoveries and sometimes push you to challenge yourself. Stephane has a weakness: the hamburger and a dream home admitted: reproduce real buns fast food, but soft and brioche with the holding, but not too round, round and well calibrated, perfectly browned and with sesame seeds that take!
Falling on buns Lisa, I first saw the implementation of nearly perfect bun as expected but when I went through the article in the New York Times which had been pulled the recipe and read it took its creator Hidefumi Kubota 13 trials before reaching version 14 bun ideal, I told myself that the dream of Stephen was perhaps not so far.
(average for 16 buns)
- 1 kg of flour T65 or T55
- 30g fresh yeast or baking yeast dry 4cc
- 20g salt 50g sugar
- 400ml water warm temperate or
- 150ml milk or soy milk or warm temperate
- 2 eggs 60g margarine (or butter) softened
- 1 egg or egg yolk for gilding, sesame seeds, poppy etc ..
You can make this dough by hand very easily but also a robot equipped with a hook or in the bottom of the MAP.
In summer, simply remove the liquid in advance so they are just tempered but if you make this recipe in the winter or cold weather, it may be necessary to cool a little milk to reactivate faster yeast.
Regarding the yeast in the case of instant dry yeast is enough to mix it directly to the flour while an active dry yeast or fresh yeast must be reactivated before for 5 to 10 min in one of two warm liquids before being added to flour.
Note: In summer, I very often to simply crumble the fresh yeast into the well dug into the dry ingredients then add liquid and mix without waiting for reactivation. This is the method I gave here but course made according to your habits!
In a large bowl, whisk or wooden spoon the flour and instant dry yeast, and salt and sugar. Dig a fountain and pour in water, milk and beaten eggs coarsely (if using fresh yeast, crumble it and put it in the sink first). With a spoon
timber, mix from the center by expanding the movement toward the edges to break down and pick up all the flour. Continue mixing, scraping the bottom and sides until a coarse paste begins to form a "ball" around the spoon.
Transfer the dough on a lightly floured work plan and work for a few minutes to homogenize it and give it body.
Once the dough is cohesive, stir in butter or margarine in several times working the dough after each piece until complete disappearance of fat in the dough. Knead
dough for 8-10 minutes or the time it becomes soft and smooth, elastic and slightly sticky but not stick (adjust with a little water or flour to get the desired result).
Put the dough ball into a lightly oiled bowl, cover with plastic wrap and let rise 2 hours 1h30 to or until the dough doubles in volume.
Note: You can also do the first shoot in the refrigerator overnight (delayed fermentation) by covering the bowl tightly with very lightly oiled plastic wrap
Chemiser 2 large hobs with parchment paper.
Pour batter without tearing the work plan and fold lightly oiled 2 or 3 times on itself. Divide into 16 pieces of the same weight (about 120g), cover with a clean towel for 5 minutes to let the gluten relax and then shape each piece into a ball regularly. Place balls in
As the stove making sure to leave at least 5-6 cm gap between them. Press gently but firmly on each ball to flatten slightly, then cover the plates with a clean cloth and dry.
Let rise about 1h-1h30 (buns are inflated and have a volume 1 times 1 / 2 higher than that of departure but the best test to evaluate s "they are ready for cooking is the e footprint test).
Preheat oven thermostat. 6-7 (200 ° C ) twenty minutes before the end of the primer.
Brush gently buns with whole egg (or egg yolk for a more pronounced staining) beaten with a little water and sprinkle of sesame seeds or poppy or whatever.
Bake and cook about 15 min: the buns must be inflated with a beautiful golden caramel color including the bottom. Cool on a wire rack.
- ideally, the bread should be warm and slightly crispy: the toaster slightly
- home ground meat well seasoned salt & pepper just before grilling or frying pan very hot and then fired four minutes in the oven grill position
- of crisp iceberg lettuce
- a spicy sauce: 2 tablespoons mayonnaise + 1 / 2 tablespoon cayenne pepper + ketchup, paprika, salt and black pepper
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