Best brioche bun recipe. Today, we will learn to make a brioche bun Bake Step by Step at home. brioche bun 1 is a sweet and beautiful looking recipe, from children to old people, everyone likes it a test. If you also want to know how brioche bun is made at home Then apply this article to your kitchen after you get it well.
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Recipe for brioche buns
Ingredients (for 8-10 rolls):
- 125 grams of water
- 1 egg
- 150 grams of milk
- 25 grams of soft olive oil or lard
- 10 grams of salt
- 500 grams of strength flour
- 10 grams of fresh baker’s yeast (or 3, 3 grams of dry yeast)
- 20 grams of sugar
- Sesame seeds for sprinkling
How to make brioche buns step by step
If you do Best brioche bun recipe with thrummed, put the egg, milk, water, oil, and salt in the glass. Program 1 minute, at 37 ° C, speed 3.
If you do it with a mixer, heat the water for a few seconds in the microwave and pour into the bowl of the mixer. Add the egg, milk, oil (or lard) and salt and beat with the paddle at medium-low speed for 2-3 minutes until well blended.If you do it by hand, heat the water for a few seconds in the microwave and pour into a large bowl. Add the egg, milk, oil, and salt and mix again.
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If you do it with thrummed, add the flour, the yeast, and the sugar. Program 20 seconds, speed 3.
The program then 5 minutes, spike speed.
If you do it with a mixer, add the flour, the yeast, and the sugar and beat with the paddle at medium speed until integrating. Then knead with the hook for 7-8 minutes, until the dough is smooth and thin.If you do it by hand, add the flour, yeast, and sugar and mix to form a ball. Let stand 10 minutes and knead until you get a smooth and thin dough. If you do not want to or do not know how to knead, grab one side of the dough gently, stretch a little and fold on itself. Turn the bowl 90º and repeat the operation until a full turn. Let stand 15 minutes and repeat the bends. I should do this 4-5 times until the dough is smooth and thin.In either case, form a ball with the dough. Spread a large bowl with olive oil and put it inside. Stretch the mass of the tips and join in the center, pressing to adhere. Cover with a transparent film and let it rest.
Prepare a tray covered with baking paper or a silicone mat. When the dough has doubled its volume (in my case it took an hour and a half, although it depends on the temperature), pour it on the countertop and press with your fingers to remove the air. Divide into portions of about 90 grams.
Take a piece, fold the tips towards the center, turn to leave the tips down and volley (it comprises turning a ball on itself) gently, without giving too much tension. When they are ready, crush a little with the palm of your hand so they are flatter and placed on the tray. Cover with a clean cloth and let it rise again. The rolls will be ready when the dough has swollen and is soft. If it does not ferment enough, it will crack in the oven.
Preheat the oven to 220 ° C, with heat and down without air. When the rolls have doubled in volume (one hour, at a warm temperature), brush them with water and distribute the sesame seeds on top. Lower the oven to 200ºC, spray the interior with water and put the tray of muffins halfway up. Bake for about 20 minutes until golden brown on top. If they brown soon, cover with aluminum foil.
When ready, remove and transfer to a rack to cool.Best brioche bun recipe When they are very cold it can eat them as they are, toasted (opened in the middle) or frozen wrapped in two layers of transparent film.
Tips and tricks for preparing brioche buns
- The yeast used in recipes for buns and fermented doughs is not a Royal type chemical booster, but baker’s yeast.
- If you buy fresh, you can find it in the refrigerated area of the supermarkets (usually close to the butter); If you buy dry, close to the flour.
- It is important to respect the times of levade so that the rolls are tender and fluffy.
- If you like very soft buns, preheat the oven to 200ºC and lower to 180ºC when you put them in.
- If you like something more crust, preheat to 220ºC and lower to 200ºC when you put them.
- Keep in mind that each oven is a world and try out how yours works.
- Use a serrated knife to open the loaves so they will not break.
- If you do not have a baker’s knife, you can use the typical teeth for the meat.
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