Description
By themselves, these buns are very gentle, airy, but not very interesting to taste. But everything changes if the dream and fill them with any ingredients. But that's another story.
Ingredients
-
Flour
360 g
-
Water
190 g
-
Dry milk
1.5 Tbsp
-
Salt
1 tsp
-
Sugar
1.5 Tbsp
-
Leavening agent
0.25 tsp
-
Soda
0.25 tsp
-
Yeast
20 g
-
Lard
20 g
Cooking
Dissolve the yeast in the water. The lard should be very soft, or melt, cooling. The batch I made in KHP (5*5*7). Combine all ingredients according to instructions or knead the dough by hand. The dough is soft, but not sticky. The dough stretched-folded, cover and leave to ferment. Fermentation 90 minutes at a temperature of 27-28 degrees.
The dough at the beginning of fermentation.
The dough at the end of fermentation.
The dough using the weights to divide in pieces from 25 to 27 grams.
Roll the pieces into balls, cover and leave for 30 minutes.
Slice from the baking paper squares for the number of pieces (about 25). The square size 10*10.
Wooden stick (I took Chinese for food) grease lard. Table of grease with vegetable oil.
The ball with your hand to flatten into an oval.
Roll out to a thickness of 3-5 mm.
In the center put a stick of wood.
Rolling up on themselves, not flatten.
Remove the stick and put the buns on a square of paper. Thus molded all the blanks. Cover and leave for 30-40 minutes. I am the first rolls were started to prepare in 30 minutes.
Fill the pot with water, bring to a boil, put the mesh to steaming. The minimum fire. Rolls on the paper to move in the steamer and put at a distance from each other. Cover and cook for 10 minutes. I could take a double steamer or a slow cooker, but they are very intense steam and we need steam very moderate. You can use Martyshkino. The process will flow much faster.
Here are the finished rolls. They increased in volume and hold their shape well, don't. Put the buns on the grill and allow to cool.
The buns can be filled with any ingredient and they do not need to cut, but simply push the halves with your fingers.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.